Spring Bloom Cake
Ingredients
| 120g | Cake flour |
| 1/2 tbsp | Baking powder |
| 1/2 tbsp | Salt |
| 60g | Conaprole Milk |
| 1 tsp | Vanilla extract |
| 55g | Sunny Farms Cake Oil |
| 55g | Water |
| 4 pcs | Egg yolk |
| 100g | Sugar |
| 4 pcs | Egg whites |
| 75g | White sugar |
| 1/4 tsp | Cream of tartar |
Filling:
| 226g | Swiss Valley Cream Cheese |
| 50g | Powdered Sugar |
| 50g | Master Martini Cream |
| 200g | DLA Strawberry filling |
Frosting:
| 226g | Whipping Cream |
| 150g | Water |
| Tip #104 | Roses, English roses |
Procedure
- Whip egg yolk, sugar, vanilla, oil, milk, water till light and fluffy.
- Add in dry ingredients, flour, baking powder until combined.
- Beat 5-10 minutes until fluffy.
- In another mixer, whip egg whites until frothy then add the cream of tartar.
- Slowly add the sugar and whip until medium peak.
- Fold in the meringue into egg yolk mixture.
- Pour into prepared pan 7x2, 3pcs
- Bake in 170˚C oven until light brown from 10 to 15 minutes.
Filling:
- Whip cream cheese with paddle attachment until smooth.
- Add powdered sugar.
Frosting:
- Whip bravo whipping cream for 5 minutes in medium speed.
- Then add gradually the cold water or milk and mix at high speed until desired volume and texture achieved.
You may watch the live demo here! 👇