ZeGReT's StoRY: RAINBOW CAKE YG WRNA WARNI

Assalamualaikum..

hye readers..

kali ni aku nk update story psal masak2..

bukan nye experience aku nk masak..

saje nk kongsi recipe..

actually masak2 ni bukan yg masak2 lauk-pauk tu tau,..

aku nk kongsi recipe wt kek which is rainbow cake..

dah lama sangat aku nak buat sebenarnya..

tapi tulah, kesempatan tu xde..

actually bukan xbekesempatan tapi budget lari nak wt..

lagipun kalau wt kek ni pn xde sape nk mkn..

untung bg kt jiran2 je lah merasa kek2 yg aku wt..

al-maklumlah, rumah ni tinggal bertiga je, abah memang kurng bab2 kek ni lagi2 benda2 manis..

mak plk blh je mkn tp tulah, klu dh msuk bahan2 tenusu ni mmg totally out lh..

so, aku sorg je yg mkn..mmg muntah belahak lah kn lepas tu kena hbs kn sorg2..

-_-"

ok tp xpe, bnda tu xmematah kan semangat aku nk asah bakat wt kek..

ecehhhhhh!!ayt semangat bukan main..

hahaha..

ok dh, jom tengok bahan2 nk wt rainbow kek ni..

INGREDIENT

vegetable shortenings

3 cups of all-purpose flour

4 teaspoons baking powder

1/2 teaspoon salt

2 stick (1 cup) unsalted butter, room temperature

2 1/3 cups sugar

5 large egg whites, room temperature

2 teaspoon pure vanilla extract

1 1/2 cups milk, room temperature

lemony Swiss Meringue Butter cream

DIRECTIONS

1. Preheat oven to 350 degrees. Brush six 9-inch-round cake pan (or as many 9-inch cake pans as you have, reusing them as necessary) with shortening. Line bottom of each cake pan with parchment paper; brush again and set aside

2. In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. slowly add egg and mix until well combined. Add vanilla and mixed until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.

3. Divide batter evenly between six medium bowl. Add enough colour of food colouring to each bowl, whisking until desired shade is reached. Transfer each colour to an individual cake pan.Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 15 minutes (working batches if necessary).

4. Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.

5. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the purple layer on the cake plate. Spread a scant 1 cup buttercream filling over the first later with a small offset spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers.

6. Place a remaining red layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer og frosting (also use any of the excess frosting visible between the layers). Refrigerate until set,about 30 minutes.

7. Using an offset spatula, cover cake again with remaining frosting.

haaaa...tudddiiiaaaaa...

faham2 sendiri lah naaaaa....

aku malas nk translate kan bnda alah ni..

hikhikhik..

and now aku bg ingredient for the filling and crumbs and also for the frosting..

For the Filling And Crumb Coat

9 large egg whites

1 3/4 cups sugar

2 cups (4 sticks) unsalted butter, cut into small pieces, room temperature

2 teaspoons pure lemon extract

For The Frosting

5 large egg whites

1 cup sugar

1 cup (2 stick) unsalted butter, cut into small pieces, room temperature

1 teaspoon pure lemon extract

DIRECTIONS

1. Make the filling and crumb coat; Cook egg whited and sugar in a small saucepan over medium heat, whisking constantly until sugar is completely dissolves. Transfer to the bowl of an electric mixer fitted with the whisk attachment, mix on high speed until mixture is room temperature. With the mixer on medium-low, add butter,one piece at a time, mixing well after each addition.

2. Remove whisk attachment and switch to paddle attachment. Increase speed to high and beat until buttercream comes together, bout 5 minutes; beat in lemon extract.

3. Make frosting: In a clean saucepan and bowl of an electric mixer, repeat process in step 1.