Thursday, August 25, 2016

Old fashioned cake (slices) with homemade piping jelly

After a long wait, I finally gathered energy to bake these Old fashioned cakes. They probably evoke memories for you as much as they did for me. I grew up with them and I loved them alongside many different types of cakes XD 

I used a chiffon cake base adapted from the pandan chiffon cake recipe I have and a recipe for Swiss Meringue Buttercream by Crystal Kuek. I also took the liberty to make my own piping jelly! This recipe takes about 3 to 4 hours to bake and I'd rate it a difficulty level 3 out of 5. 
Old fashioned cake recipe

This recipe yields 8 regular cake slices

7 eggs (room temperature, 55g variety)
154g cake flour
114g fresh milk
84g unflavoured oil
1/3 tsp baking powder
168g castor sugar
1 tbsp vanilla bean paste

150g egg whites
100g castor sugar
250g unsalted butter
1 tbsp vanilla bean paste

1/3 cup sugar
1/4 cup water
2 tbsp lemon juice
1 1/2 tbsp corn flour

gel food colouring


Sift baking powder and cake flour, set aside

Separate eggs

Add half the castor sugar to the egg yolks
Whisk till pale and fluffy

Gently fold in 1/3 flour mixture

Add 1/3 milk and mix well

Repeat in 1/3 additions till flour and milk run out

The batter

Add oil and vanilla bean paste. Mix well

Add the other half of the sugar into the egg whites 
(Ensure that whisk and bowl are clean and dry)

Whisk till stiff peaks
You may also whisk eggs till they are frothy before gradually adding the sugar in but this lazy method works for me

Fold in 1/3 of meringue into egg yolk mixture

The mixture has been loosened

Add remaining meringue and fold in evenly

The nice thick batter

Spread batter onto a 13 by 13" cake tin. Even it out as much as you can with a spatula

Bake in a pre-heated oven of 160 degree Celsius for 30 to 40 minutes or till cooked 
You may test the cake if it springs back when touched gently or via the toothpick test (toothpick when inserted to the middle of the cake should come out clean)

Remove from oven and remove cake from pan to set on cooling rack

I had 3 layers for my cake. You may do it this way or use a smaller tin to get greater height to do just 2 layers. Allow cake to cool completely

Cube butter and allow it to soften

Weigh 150g of egg whites (about 5 55g eggs) in a clean bowl and add sugar

Double-boil on low heat (while stirring constantly) till sugar dissolves and mixture reaches 70 degrees Celsius
Mixture should feel warm and not grainy anymore (due to the sugar)

Carefully transfer mixture to a clean and dry mixing bowl (Be sure that water from the base of the mixing bowl does not drip into mixing bowl)

Whisk till stiff peaks

Ensure that meringue is cool to the touch before adding cubed butter a little at a time

Continue mixing, it's okay if mixture curdles

Add vanilla bean paste, allow mixture to continue mixing

Mix till buttercream is smooth

In a clean bowl, add corn flour to sugar

Mix well

Add freshly squeezed lemon juice

Add water and mix well

Transfer to pot and bring to a boil while stirring constantly (mixture clumps up easily)

When mixture has thickened, remove from heat

Portion and colour accordingly

Peel the crust off the chiffon (OPTIONAL) for a softer cake

Home made piping jelly!

Divide cake into 3 

Spread buttercream onto 1 layer

Top with 2nd layer and spread buttercream

Stack 3rd layer. Trim sides (to get nice slices of cake, there will be wastage)

Cream top of cake

Cut into 8 slices [The slices on the right were way too slim XD]

Frost accordingly and enjoy!

I hope you'll enjoy this recipe! 

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