Hellow guys, Welcome to my website, and you are watching Cotton Soft Vanilla Sponge Peach Cake. and this vIdeo is uploaded by Gracious Treatz at 2019-04-25T23:41:23-07:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | Cotton Soft Vanilla Sponge Peach Cake |
| Video Uploader | Video From Gracious Treatz |
| Upload Date | This Video Uploaded At 26-04-2019 06:41:23 |
| Video Discription | Cotton Soft Vanilla Sponge Peach Cake – I made this cake just last week for Easter last Sunday, and I thought I must share how to make this cake because it’s so soft and moist. The design of the cake is almost you can say like the one at the bakery store, the texture and the flavor. I know it’s an “EGG” cake. Since I’ve not shared cakes with eggs recipe for a while, I must do that just to be fair for those who love cakes with eggs or the non-vegetarian. Hope you’re inspired. Enjoy! FOR FULL RECIPE, please visit my blog at https://gracioustreatz.wixsite.com/bakewithlove/cotton-soft-vanilla-sponge-peach-ca FAQ: 1. How do I make the whip cream firm and not runny? Whipping cream is the most tricky frosting. Start mixing on low speed, gradually change to medium. Don't use high speed to avoid over mixing. The cream will thickened up and reaches soft peaks. Once you achieve that, you need to be careful because stiff peaks will take just seconds to form. Always stop mixing to check the consistency. If the cream stuck in your mixer like a lump and not dropping, stop mixing, you're done. Don't go any further, it will curdle and the cream will be ruin. 2. What is cake flour? It's a low protein refined flour for cotton soft texture cake outcome. 3. How and where do I get cake flour? You can get it from any supermarkets at the baking section or baking shops. If you don't have this flour where you live, you can homemade by refering to this link https://youtu.be/B9K5OVWZ1X4 ❤️Cake Slicing Tool (knife not inclusive): https://www.amazon.com/dp/B01IN7H50O/ref=cm_sw_r_sms_awdb_t1_HvOIEbGDWZ3QY ❤️Bread/Cake Knife (18-inch): https://www.amazon.com/dp/B06XGRZ3ZR/ref=cm_sw_r_sms_awdb_t1_fEOIEbZTSAAVY _______________________________________ Ingredients: I am using 7x7x3-inch pan Note: for cup measurement user, please make sure you scoop the flour lightly, do not press in the flour to fill the cup. Too much flour will affect the cake to be dry and dense. For meringue sponge cake, weighing scale is recommended 😊 ❤️Vanilla Sponge Cake: 5 egg yolks 60g (1/3 cup) fine sugar 80g (1/3 cup + 1 tbsp) vegetable oil 100ml (1/3 cup + 1 tbsp) milk 150g (1 1/4 cup) cake flour (if you want to achieve cotton soft, cake flour is recommended) 1 tsp vanilla extract (I forgotten to show in the video) 5 egg whites 75g (1/3 cup + 1/2 tbsp) fine sugar ½ tsp cream of tartar ❤️Frosting: 500g (2 cups) whipped cream 30g (1/4 cup) powdered sugar ❤️Fillings: 1 can of peach (get the peach syrup from the can for brushing the cake) 5 strawberries ❤️Deco: 6 strawberries 6 piece of sliced peach Any green leaves (3) Honey (to glaze the strawberries) Instructions: Vanilla Sponge Cake: 1. Preheat oven at 150°C/300°F. Grease and line parchment paper on a 7x7-inch pan. 2. Separate the eggs (yolk and white). 3. In a large bowl, add the egg yolks, sugar. Mix well until sugar almost dissolved. Add oil, milk and vanilla extract. Mix until well combined. 4. Sift the flour into the mixture. Whisk in a circular motion until the flour disappear. 5. In another bowl of egg white, add cream of tartar. Mix until bubbly. Gradually add in the sugar. Continue mixing until stiff peaks formed. 6. Add the egg white mixture into the batter in few batches. Use a whisk and mix gently in a circular motion. Do not over mix. Mix just until it is well combined. 7. Pour the batter into the prepared pan. Use a stick or skewer to give a horizontal and vertical movement as shown in the video. This is to prevent holes in the cake and also to release air pockets if there is. 8. Prepare another shallow pan. Place a tea towel on it. Pour some hot water over the towel just enough to wet it. The reason I do this is so that the cake will be cotton soft and moist. Then place the baking pan on the wet towel. 9. Bake in preheated oven at 150°C/300°F for 30 min and 140°C/285°F for 35 min. 10. Let the cake cool completely and then slice it into 3 sheets. Prepare the fillings: 11. Chop the fruits in small little chunks. Prepare the frosting: 12. In a large chilled bowl, add the whipping cream. 13. Add the powdered sugar. Mix on low speed for 1 min and continue mixing on medium speed until reaching stiff. Be careful stop mixing once your whisk can hold the lump (stiff peak). Do go beyond this as it will reach butter stage (the frosting will be rough and lumpy). 14. Assemble the cake. _______________________________ Follow me at: Instagram: @gracioustreatz Email: [email protected] Background music: Inspired Believe by HookSounds http://www.hooksounds.com/ Creative Commons — Attribution 4.0 International — CC BY 4.0 https://creativecommons.org/licenses/... Music provided by Music for Creators https://youtu.be/Tfenfvh_rMU |
| Category | Howto & Style |
| Tags | peach cake | vanilla sponge cake | vanilla cake | sponge cake | strawberry cake | yellow cake | no butter cake | fruit cake | dessert recipes | vanilla sponge cake recipe |
