| Cake | |
| Cake Flour | 2 1/4 cups |
| Baking Powder | 1 tablespoon |
| Salt (Omit If U’Re Using Salted Butter) | 1/2 teaspoon |
| Milk Or Buttermilk | 1 1/4 cups |
| Egg Whites | 4 large |
| Sugar | ¾ cup |
| Unsalted Butter, Softened | 125gm |
| Gel Or Powder Food Coloring | Pink |
| Vanilla Essence | 2 tsp |
| Cream | |
| Fresh Cream | 2 cawan |
Preheat the oven to 375 degrees F and put a rack in the middle or upper third of the oven.
Butter two 6 inch pans and line with buttered parchment paper.
Sift together the flour, baking powder, and salt.
In another bowl, whisk together the egg whites and buttermilk. I whisked the mixture using hand for about 1 minute.
Cream the butter and sugar in a mixer on medium speed for a full 3 minutes until very light and fluffy.
Beat in half of the egg-buttermilk mixture, then flour mixture, then the last of the eggbuttermilk mixture, and finally the last of the flour,
Beat until the batter is smooth. Beat the entire batter on medium high for two minutes until completely smooth and mixed.
Divide the batter in 6, dye each batter with different tone
Bake 20 minutes, rotating halfway through, or until a thin knife inserted in the middle comes out clean.
Cool in the pans five minutes, then turn out onto a cooling rack. To ensure moistness, once the cakes are cooled, wrap immediately and chill.
Cream
Pukul hingga kental.
Cara penyediaan
Letak satu keping kek dengan ton yang paling terang sekali atas papan kek
Sapu fresh cream dan letak sekeping lagi kek dengan ton yang kurang terang
Ulang langkah 1 & 2 untuk lapisan kek seterusnya sehingga habis
Sapu keseluruhan kek dengan fresh cream dan hias kek dengan baki fresh cream