Baked this lovely velvet cake for someone special. Chocolate velvet cake with Swiss meringue butter cream Chocolate velvet cake Ingredients *2 eggs *1/4 cup best quality cocoa powder (Hershey is best) *2/3 cup all purpose flour (maida) *1/2 cup cream *1/2 tsp baking powder *1/2 tsp baking soda *1 tbsp either vinegar or lime juice *1 tsp vanilla extract *1/2 cup vegetable oil (I used soy bean) Procedure 1. Beat oil and sugar in the blender 2. Slowly crack in eggs and blend till creamy and smooth 3.blend in the cream and the vanilla. 4. Sift together flour, cocoa and baking powder. 5. Fold in the dry ingredients with the wet. 6. Mix lime juice with baking soda it will effervescence ( mane fena uthbe) . Without any delay fold it in the cake batter. This is the secret to all velvet cakes. 6. Bake it in a preheated oven for 25 to 35 mins. 7. Once out of the oven cool the cakes in cake pan for 10 minutes then flip it over and take it out for cake pans. Swiss meringue butter cream Ingredients *3 egg whites *1/2 cup sugar *200 gm butter *pinch of salt (only if you are using unsalted butter then) *few drops of strawberry essence (you can use your desired essence) Procedure 1. Take a large aluminium or ceramic bowl which is free from all kinds of grease and moisture . Place your egg whites and sugar. 2. Place the bowl over double boiler. Which should have medium flame. And mind that the bowl shouldnt touch the boiling water or the eggs will scramble. 3. Gently stir the egg whites and sugar until all the sugar has dissolves. This you can do by putting your finger in the egg whites. 4.beat the egg whites with high force continuously. Youll see the whites will form stiff peaks. 5. Beat them at high peaks till your bowl has cooled down completely. It is must that your bowl should be cooled down completely 6. Now add in the butter to your egg whites. The butter should be cold but very soft. If it remains warm or hard your buttercream will spoil. 7. Keep on beating till it comes together. At one point you might see it had gone runny or it split but dont worry keep on beating it will definitely come together . At the end add few drops of essence to it . *this stores in your refrigerator for upto two months. Assembling the cake *cut the cake in halves Then flatten the top using a knife to cut *apply melted chocolate in one surface and spread the Swiss meringue buttercream over it then cover it with another half of the cake *now frost the whole cake and pipe decoration as you like. Now Ive piped rosettes and flour using the star tip nozzle.And sprinkled sugar balls over it P.S... Please if you want to see the star tip nozzle . Or want to know what nozzle is then please google it. I wont be able to show that And the egg whites will not remain kancha they get cooked and all the virus such as salmonella gets killed in this temperature. And Peace (y)
Posted on: Fri, 29 Aug 2014 12:29:31 +0000
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