August 4, 2014

Oh Pink!




It was one of the busiest Sundays. A hundred fifty bookings, plus  walk-in customers who turned up for the resort's brunch. I had dessert buffet to set up, two birthday cakes to decorate, turndown service treats to bake and pastries to roll. Sigh! I wish I could split myself into two so I could do things faster. After arranging the desserts at the cold room respectively, I ran back to the bakery and started working with the cakes  - courtesy of the resort to the guests who celebrated their birthdays. One happened to be a regular customer.

My boss said any flavor would do. I had my hands full so I went for the one that was easy and quick to whip up.

I adapted the recipe from Martha Stewart's. The original recipe called for a mixture of all purpose flour and corn starch. I omitted cornstarch but added baking powder for a lighter and fluffier texture.

Vanilla Sponge Cake:

125 g all-purpose flour
1 1/2 tsp baking powder
4 large eggs, separated
150 g caster sugar ( I reduced to 130 g)
vanilla essence
a pinch of salt

Directions:
1. Grease and line 9" round pan. Set aside.
2. Sift together flour and baking powder.
3. Beat the egg yolk with half the amount of sugar and vanilla essence for 5 minutes until the mixture becomes pale.
4. Whisk the egg whites with salt on medium speed, about 1 1/2 minutes until soft peaks form. Add the remaining sugar and continue beating until  stiff and glossy. It will take another  minute.
5. Fold eggwhites into eggyolk mixture.
6. Fold the flour mixture in 3 additions.
7. Transfer batter into prepared pan and bake at preheated 175 C oven for 35-40 minutes or until a skewer inserted in the center comes out clean.
8. Cool completely before frosting. I frosted mine with Martha Stewart's Swiss Meringue Buttercream. I also modified the recipe but that one deserves its own post.




The lady was so happy when the cake was served. She took it home with her.




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