Assalamualaikum dan Salam Sejahtera...
Hari ini SBK tayang Kek ya... Hehehee... Saja buat kelmarin.. Tiada yang menyambut hari kelahiran kelmarin di rumah ini.. Buat untuk makan suka-suka gitu saja pun.. Ermm.. Terlanjur bercerita tentang hari kelahiran ini.. Diana nak mengambil kesempatan ini untuk mengucapkan Selamat Hari Lahir buat Che Mat Gebu @ DTS yang menyambut hari lahir beliau kelmarin.. Moga dipanjangkan umur.. Sihat tubuh badan.. Dimurahkan rezeki.. dianugerahkan kebahagiaan di dunia juga di akhirat serta sentiasa di bawah lindungan Allah S.W.T... Amin...
Hari ini SBK tayang Kek ya... Hehehee... Saja buat kelmarin.. Tiada yang menyambut hari kelahiran kelmarin di rumah ini.. Buat untuk makan suka-suka gitu saja pun.. Ermm.. Terlanjur bercerita tentang hari kelahiran ini.. Diana nak mengambil kesempatan ini untuk mengucapkan Selamat Hari Lahir buat Che Mat Gebu @ DTS yang menyambut hari lahir beliau kelmarin.. Moga dipanjangkan umur.. Sihat tubuh badan.. Dimurahkan rezeki.. dianugerahkan kebahagiaan di dunia juga di akhirat serta sentiasa di bawah lindungan Allah S.W.T... Amin...
Ok lah.. beralih kita semula pada cerita kek ini.. Resipi kek vanilla ini Diana ambil dari blog Sweetapolita.. Nama diberi Fluffy Vanilla Cake..Tapi kejadiaan kek yang Diana buat ini tidak lah secantik mana pun.. Al-maklumlah.. Diana memang kurang reti mendeco kek macam ini.. Resipi asal tu menggunakan Whipped Vanilla Bean Frosting.. Diana tak buat frostingnya.. Diana buat ikut citarasa keluarga diana.. Oleh kerana Diana guna yogurt dalam krimnya tu.. Jadi Diana ubah sedikit lah nama kek ini ya.. Buat Sweetapolita.. Izinkan Diana kongsikan resipinya di sini ya.. TQ..
:: Resipi Oleh ~ Sweetapolita ( TQ )
FLUFFY VANILLA CAKE
Yield: One 2-layer, 8-inch round cake.. ( Diana buat 3 layer, 7.5 inci loyang bulat )
Ingredients
- 5 large egg whites ( 150 g ), at room temperature
- 1 whole egg
- 1 cup whole milk ( 237 ml ), at room temperature
- 2 1/4 teaspoons ( 12 ml ) pure vanilla extract
- 3 cups ( 345 g ) cake flour, sifted _ ( Diana gantikan dengan tepung gandum dan ayak 4 kali )
- 2 cups ( 400 g ) sugar
- 1 tablespoon + 1 teaspoon ( 17 g ) baking powder
- 3/4 teaspoon ( 5 g ) salt
- 12 tablespoons ( 170 g ) unsalted butter, at room temperature and cut into cubes
Method
- Preheat oven to 350°F ( 180°C ). Grease, line with parchment, and flour two round 8-inch pans.
- In a medium bowl or measuring cup, combine and stir the egg whites, whole egg, 1/4 cup of milk, and the vanilla. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed ( I use the "stir" setting on my mixer ) for 30 seconds.
- Add the butter and remaining milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1-1/2 minutes. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.
- Divide the batter in two, spreading it evenly with a small offset palette knife. If you have a kitchen scale, weigh to ensure 2 even layers.
- Bake 25 - 35 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not over-bake. Check cake at 20 minutes, but not before, and once you feel it's almost ready, set the timer for 2 minute intervals. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.
- Wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months. Best eaten the same day as baked.
- 5 large egg whites ( 150 g ), at room temperature
- 1 whole egg
- 1 cup whole milk ( 237 ml ), at room temperature
- 2 1/4 teaspoons ( 12 ml ) pure vanilla extract
- 3 cups ( 345 g ) cake flour, sifted _ ( Diana gantikan dengan tepung gandum dan ayak 4 kali )
- 2 cups ( 400 g ) sugar
- 1 tablespoon + 1 teaspoon ( 17 g ) baking powder
- 3/4 teaspoon ( 5 g ) salt
- 12 tablespoons ( 170 g ) unsalted butter, at room temperature and cut into cubes
- Preheat oven to 350°F ( 180°C ). Grease, line with parchment, and flour two round 8-inch pans.
- In a medium bowl or measuring cup, combine and stir the egg whites, whole egg, 1/4 cup of milk, and the vanilla. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed ( I use the "stir" setting on my mixer ) for 30 seconds.
- Add the butter and remaining milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1-1/2 minutes. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.
- Divide the batter in two, spreading it evenly with a small offset palette knife. If you have a kitchen scale, weigh to ensure 2 even layers.
- Bake 25 - 35 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not over-bake. Check cake at 20 minutes, but not before, and once you feel it's almost ready, set the timer for 2 minute intervals. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.
- Wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months. Best eaten the same day as baked.
~ Untuk Krimnya dan Cara Melapis Kek... by SBK
Bahan-Bahan
- 250 gm fresh cream _ ( dipukul hingga kembang dan gebu )
- 200 gm yogurt _ ( Diana guna perisa mangga )
- Buah peach dalam tin bersama jusnya
- Fresh Cream secukupnya _ dipukul hingga kembang dan gebu ( jika suka )
Cara-Cara
- Buah peach di cincang dan ketepikan.
- Campurkan 250 gm frsh cream yang telah dipukul kembang dan gebu bersama yogurt. Gaul dengan menggunakan spatula hingga rata.
- Ambil sekeping kek vanilla dan sapukan krim di atasnya. Kemudian taburkan buah peach cincang dan sapu lagi dengan krim. Ratakan. Lapis dengan sekeping kek di atasnya. Buat begini sehingga kek habis digunakan.
- :: Jika hendak buat ~ Kemudian campurkan fresh cream secukupnya bersama jus buah peach dalam tin secukup rasa. Gaul rata.
- Kemudian sapukan di sekeliling kek dan hias mengikut citarasa masing- masing.
- Sedia untuk dinikmati.
- :: Sekiranya tidak buat langkah No. 4, boleh sapukan fresh cream yang dicampurkan dengan yogurt tersebut di sekeliling kek.
:: Haih!! Tengoklah tu.. layer untuk krimnya tu pun tak rata.. Hehehehe.. ::
Kek
