Rainbow Cake And Swiss Meringue Buttercream

seronok tgk kek kaler2 niii


Prep time 20 minute(s) Cook time 40 minute(s) Total time 60 minute(s) Yield 12 slice(s)

Tips

untuk kek yg lbih nipis blh guna loyang yg besar dan bhgi adunan kpd 4 atau 5 bhgian sj

Category

Ingredients

Rainbow Cake
3 cwn tepung gandum
4 sdk baking powder
1/2 sdk garam
1 cwn butter ~ suhu bilik
2 cwn ~ kurangkan sebab manis gula castor
5 biji putih telor ~ suhu bilik
2 sdk esen vanila
1 1/2 cawan susu segar ~ suhu bilik
Beberapa titis pewarna oren, merah, kuning, biru, ungu dan hijau
Meringue Buttercream
200g (+-6 large eggs) egg white
270g sugar
454g unsalted butter, soft but still cold, cut into small equal size of cubes

Instructions

Rainbow Cake
1

Sediakan loyang 7 inc. Sapu loyang dengan butter dan alas dasar loyang dengan baking paper. sapukan juga baking paper dengan butter.

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2

Panaskan oven pada suhu 170C. Ayakkan tepung, baking pwder dan garam ~. ketepikan

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3

Dalam bekas mixer pukul butter dan gula sampai kembang dan gebu atau butter bertukar warna putih .

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4

Masukkan telur putih dan pukul lagi sampai gebu dan ringan

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5

Masukkan esen vanila

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6

Kemudian slowkan yang paling perlahan sekali, mixer, masukkan tepung berselang seli dengan susu segar.

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7

Boleh juga guna spatula dan guna kaedah kaup balik. *Tepung kena berselang seli dengan susu. Mulai dengan tepung dan akhiri dengan tepung juga.

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8

Kemudian bahagikan adunan sama banyak dalam 7 bekas berasingan *timbang setiap adunan supaya dia sama tebal bila dah siap di bakar

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9

Letakkan pewarna dalam setia bekas dan gaul rata Masukkan dalam loyang

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10

Bakar adunan tadi satu persatu dalam oven pada suhu 170C letrak pada rak bawah menggunakan api atas dan bawah dan bakar selama 15 ~ 20 minit

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11

Bila dah masak letak atas redai Tunggu dia sejuk sekejap dan kemudian terbalikkan

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12

Kemudian boleh lah teruskan membakar pada adunan yang lain satu persatu hingga siap 7 lapisan.

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13

Bila kek dah sejuk, potong lapisan atas kek yang keras supaya bila kita susun kek nampak rata dan sekata.

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Meringue Buttercream
1

Remove butter from fridge and cut into small cubes, set aside.

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2

Lightly whisk egg whites in a mixing bowl, place over a pot of simmering water (double boiler).

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3

Add in sugar in 3 batches, whisk sugar and egg whites till sugar is fully dissolved, take about 2‐3mins.

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4

Remove from heat and whisk for about 5mins till peaks are stiff, thick and glossy (Hand mixer speed at 3).

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5

At this point, the mixing bowl should be cool to the touch but still slight warm at the bottom.

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6

Place the bowl of meringue on top of a large bowl with few ice cubes and water.

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7

With the mixer at low, add in the butter cube one by one, ensuring that each addition is well incorporated before adding the next one.

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8

Beat till mixture become curdles, stop the mixer, take a spatula, continue to fold and stir till the mixture become creamy and satiny.

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9

Add colouring if desired and mix till evenly distributed.

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Comment

most of the famous recipe has been made by you.
your name remind me one of the male baker cum tokey kedai bahan cake kat dataran jelatek..
kudos to all the good recipe and nice picture.

6 years ago • Reply
Syafiq (author)

Ty..

6 years ago • Reply

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