Sunday, 25 September 2016

Buttercream Flower Cake

Its a surprise Party! Yeeeaaayyyy!!! Who of you doesn't like surprises?? I just looove them but the most I love to make them! And what is better them surprising someone with a cake?? And what if it is a delicious cake? heheh 
For quite some time I was really afraid of the famous Swiss Merengue Buttercream...So I finally decided to take the challenge and try it out. And I was really very surprised because it was super easy and so yummy! So I can't believe I just waited for so long until I actually tried it. You have to believe me it can't go wrong! Just go to your kitchen and take out your whisking bowl and make some yummy swiss merengue buttercream!! Your life will change! heheh 
I prepared a classic vanilla sponge cake, well maybe not that classic as it doesn't have any butter....but it is really fluffy, delicate and so fragrant! I filled it with a vanilla swiss merengue buttercream and a layer of home made strawberry jam!!! Probably the last strawberries of the season so I couldn't resist! 

For the sponge cake: 

Just 3 ingredients!! NO JOKE!! 
  • 120 g sugar
  • 5 large eggs, at room temperature
  • 150 g flour 
  • 1 teaspoon vanilla extract (optional)

All the ingredients have to be at room temperature. 
Preheat the oven to 175ºC a 20cm diameter pan. 
Put the whole eggs (together with the yolks) into the mixing bowl, add sugar and vanilla. If you have a stand mixer set it at medium speed and whisk for around 10-15min, if you are mixing by hand it might take even double of the time. The eggs will triple the volume and become pale yellow and the consistency will be thick. Sift the flour on top of the egg mixture, do it in 3 parts, and fold it gently with a spatula.
Pour the mixture into your baking pan and put into the oven for approx 40-45min. The cake is ready when golden brown. Take it our immediately from the oven and drop from 30cm on the floor! Yes that is right, just drop it!! This trick will prevent the cake of sinking... Leave to cool down completely.

For the Swiss merengue buttercream: 
  • 4 egg whites 
  • 110g sugar
  • 300g butter


Put a bit of water in a small or medium saucepan and place on the stove. Heat to a simmer. Separate the egg whites into your bowl being careful to not get any yolks into bowl. Add sugar to egg whites and place the bowl over saucepan with simmering water. Stir egg whites and sugar constantly with whisk to prevent eggs from cooking until it reaches 70ºC on candy thermometer. 

Put the egg whites aside and wait until the temperature drops to 20ºC  In the mean time beat the butter until pale and fluffy. When the egg whites are cool pour them to the butter, mix on lowest speed until it all combines (might look scary at the beginning but it will come together). You will be happy too see the silkiest buttercream you have ever had. 
Now just assemble the cake!!! I've cut mine in 4 layers and before layering it with cream I have sprinkled it with some sugar sirup, which made the sponge moist :) 
Enjooooooyyy!!!!!!!! :)

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