Ingredients for cake : for 7" cake pan for tall cake
5 egg yolks
40g coconut oil
1/8 tsp salt
60g cake flour
30g rice flour 在来米粉/粘米粉
50g gula melaka
50g coconut milk
5 egg whites
50g caster sugar
A few drops lemon juice or vinegar
- Melt the gula melaka with coconut milk, set aside to let it cool.
- Sift cake flour and rice flour twice.
- Beat the egg yolks and add in gula melaka mixture, oil and salt and mix well.
- Sift in flour and whisk well.
- In another bowl, beat the egg whites and lemon juice/vinegar till frothy. Add in sugar gradually and beat until approaching stiff peaks (meringue stand straight with a little curve at the tip) or till stiff peaks (this stage is a bit difficult to fold with egg yolk mixture).
- Use whisk to loosen the egg yolk batter a bit, then take 1/3 of meringue and use a hand whisk to mix well with egg yolk batter.
- Fold in 1/2 of meringue and use a silicone spatula, gently fold with egg yolk batter till slightly combined. Fold in the balance meringue and gently fold till well combined.
- Pour the batter from a considerable height into cake pan, lightly shake it left and right to level the cake, then gently bang the cake pan on the table top to release air bubbles.
- Bake at pre-heated oven at 100C at center rack for 25 mins and 160C for 15-20 mins. (I off the top heat element and on it back during the last 15 mins)
- Remove the cake pan from oven, drop it from high side to prevent the cake shrink too much during cool process.
- Turn the cake pan upside down and cool completely before remove from the cake pan.
German Buttercream : from Sherbakes
240g whole milk
140g caster sugar
1/2 egg yolk
450g unsalted butter, room temperature
1/4 tsp salt
1 tsp vanilla extract
1) In a medium pot, bring the milk to a simmer.
2) Whisk together the sugar, cornstarch, eggs and yolks in a medium bowl.
3) Whisk about a half cup of the hot milk into the egg mixture. Continue whisking in hot milk until the egg mixture is fluid and warm. Now, return the tempered egg/milk mixture back into the pot of hot milk, whisking all the while. Turn the heat to medium and whisk until the mixture begins to thicken and bubble sluggishly. From that point, continue whisking and cooking for a full minute more; use a timer or you run the risk of not fully cooking out the cornstarch. When the minute is up, pour the custard into a large mixing bowl.
4) Press a layer of plastic wrap against its surface and refrigerate until cool or overnight.
5) Whip butter until smooth and creamy then begin adding in the custard, one tablespoon at a time. Add the salt and vanilla extract, continue to whip until the mixture is creamy and homogenous.
6) Use immediately or refrigerate until needed. When ready to use, whip until creamy before proceeding.
Gula Melaka Buttercream:
100g gula melaka
50g coconut milk
2 pcs pandan leaves
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