6 inch vanilla cake recipe9/7/2023 ![]() ![]() Whole Milk - For your custard you absolutely have to use Whole Milk. This is because cake flour contains less protein and therefore creates a different texture when incorporated into the cake. That's not to say the recipe won't work with standard flour, but cake flour will result in a softer and fluffier crumb. While this recipe has a fairly traditional ingredients list, there are a few things to note when picking up what you need at the grocery store.Ĭake Flour - The reverse creaming method works best with cake flour. I highly recommend it for any custard lovers (like Heather!) Best Ingredients for Custard Cake It's a traditional frosting for many German goodies and makes for a frosting which is sweet, creamy and silky. I also use it in my Strawberry Custard Tarts, and those are ALWAYS a huge hit!Ĭustard Buttercream - Custard Buttercream or German Buttercream is mostly comprised of whipped butter and custard. ![]() ![]() It is the foundation for many french pastries and can be used to fill tarts, pastries and desserts. But it's made properly, not out of the custard powder you can buy in a can. Vanilla Cake - Firstly, the sponge is flavoured with vanilla - which many people mistake as being a 'plain' flavour - but it's not! Vanilla is actually an exotic and complicated flavour profile and is the foundation for a really good custard.Ĭreme Patissiere - Creme patissiere or pastry cream is basically custard. There are three main components to this custard cake: the vanilla sponge, the creme patissiere filling and the custard buttercream. Then you add the wet ingredients and beat the mixture to develop a little gluten - just enough so the cake slices will have some structure! It's a totally different approach to baking but it absolutely gives the desired result! What makes this Custard Cake Custardy? Reverse creaming involves mixing together your dry ingredients first, then slowly adding the butter into them to coat the flour in butter - this stops the gluten from forming which makes the end result beautifully soft. I knew I needed this cake to be soft as clouds so that you could really appreciate the texture of the custard inside it. The reverse creaming method basically takes everything you know about mixing cake ingredients together and flips it on its head! The result is a beautifully tender crumb which just succumbs to your fork as you go to take a bite. I think the birthday girl was pleased with her second cake for sure! And clearly so was Chris. I switched to a reverse creaming method to make the sponge extra light and fluffy, and I changed the frosting recipe to make it even more custardy. I ended up making everything twice and the end result was still lackluster at best! So the following week I decided I was going to break down and analyze every single step of the recipe until it was PERFECT. I originally made a version of this for my friend Heather's birthday the week before, but I had an absolute disaster baking day - the kind where everything that can go wrong will. Who can blame him? Ridiculously soft and fluffy vanilla sponge layered with creamy custard buttercream and a pool of rich creme patissiere in the middle! I posted a video of Chris trying a slice of it on my instagram last week and the next morning - boom! An engagement ring. I really hope you like this recipe and finding helpful in your own baking.This is a magical 'proposal-inducing' custard cake it seems. Some of my favourites are adding orange flavouring and combining this with a chocolate buttercream, or a lemon cake with lemon buttercream. Plus if you fancy something other than vanilla cake you can substitute this for another flavour of your choice. You then get this nice fluffy sponge cake which is full of flavour, and I think totally yummy!!. I don’t actually use my fan over when baking cakes as it tends to bake the cakes quicker on the outside so you get this hard crusty shell and the mixture is not baked all the way through. I then bake my cake in 2x 6 inch round cake tins for around 45 minutes on the middle shelf of a normal oven at 180 degrees. The ingredients you will need to make this 6 inch cake are: You can then alter the recipe slightly if you are making smaller or larger cakes… Now if you have seen my cupcake recipe tutorial it is very similar but the recipe below will make 2x 6 inch round cakes which when divided up gives you 4 layers each 1 inch in height. I love this recipe as it is great for normal round cakes, but is also great for carving into 3D cakes or using smaller quantities for cupcakes. ![]() This is probably the recipe I use the most and actually features in most of my videos. Recently alot of you have been commenting on my tutorials asking for the recipe that I use for my vanilla sponge cakes. ![]()
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