You can also use a strip for the sides, but for simple cakes I usually skip this - I’m a lazy baker! I use greaseproof paper circles, already pre-cut for the cake tin size, to line my cake tins.For extra non-stick power, grease your paper once it’s in the tin and you can also sprinkle in all-purpose plain flour too.Grease them with butter or cooking oil spray, then line them with greaseproof paper (baking parchment). Before you start baking, prepare your cake tins first.Cover your cake in a crumb coat of frosting first, refrigerate for 15mins, then add another layer of frosting, scraping to smooth it. Next, use a cake turntable, offset spatula and cake scraper to decorate your cake. If you’re after a smooth and pro finish (and don’t have the cake belt), use a cake leveller or knife to cut any domed peaks on your cake. Use baking belts to get level layers anyway without any cutting. I usually make this quite as a simple cake, and I don’t level the layers, just fill strawberry sauce and slap on the frosting. However, you can also use a whisk, spatula or fork. I usually use a stand mixer with the paddle attachment or a hand mixer for the cake and frosting in this recipe – makes it super easy! I use the following equipment for this recipe: The cornstarch in the filling is the fine white powder kind, also called cornflour in the UK and other places.They’re less processed, and have a purer vanilla taste. I prefer using vanilla extract or vanilla bean paste to vanilla essence.For accuracy, it’s best to weigh your ingredients rather than using cups.I recommend sieving your flour, baking powder and powdered sugar (icing sugar / confectioners’ sugar) for a smooth sponge batter and frosting.I like mine to be fairly low salt, but you can add an optional ⅛ teaspoon or a pinch of salt to taste in the cake batter and/or frosting. Using unsalted butter lets you control the amount of salt in your cake and buttercream.It’s easier to mix room temperature ingredients, so be sure to take your butter and eggs out of the fridge before use.It’s easiest to defrost and chop the strawberries before use.Īlternatively, heat the frozen strawberries before adding the other filling ingredients and just mash them really well! Ingredient tips Instead, you can use frozen strawberries. Swap the plain all-purpose flour for self-raising flour and reduce the baking powder to only 1 tsp.įor the cake filling recipe, I like to use fresh strawberries. You can use any neutral flavoured oil for the cake sponge, such as vegetable, canola or sunflower oil. This will give it a delicious caramel hint. I like to use white granulated sugar (caster sugar) for this cake recipe, but you can instead swap this for golden caster sugar instead. You can make your own strawberry filling or instead buy a premade jar of strawberry jam preserves / compote. You can also use a yellow cake or white cake boxed mix for the cake sponges. ![]() However, you can instead swap either the cake, filling or frosting for a store-bought version. This recipe is for a homemade vanilla cake with strawberry filling and strawberry frosting from scratch.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |