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Will you try these butter cream cake sandwich? #recipe #cakesandwich
In American Recipes

Will you try these butter cream cake sandwich? #recipe #cakesandwich



RECIPE: https://u-taste.com/recipe/butter-cream-cake-sandwich/

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23 Comments

  1. @u-taste

    Ingredients

    Cake Base

    65 g vegetable oil

    60 g milk

    90 g cake flour

    5 eggs

    60 g granulated sugar

    5 g lemon juice

    5 g vanilla extract

    Butter Cream

    80 g unsalted butter (softened)

    50 g sugar

    280 g heavy cream (room-temp)

    Topping

    Milk powder

    Instructions

    In a clean bowl, separate the eggs. Keep the egg white bowl cool in the fridge.

    In a clean bowl, mix well vegetable oil and milk, mix in cake flour and egg yolks, set aside.

    Line the baking tray with parchment paper or baking mat and preheat the oven to 320℉(160℃).

    Take the egg white bowl out of the fridge, add in lemon juice, vanilla extract, and sugar, and use a hand mixer to beat until it forms soft peaks. Take a scoop of whipped egg white and gently fold in to the batter; pour in rest of the whipped egg white, and gently fold it into the batter until just combined.

    Pour all the batter into the baking tray, smooth it out and send into the oven to bake for 28 minutes.

    If the cake turns golden brown, take it out of the oven, and let it cool down on the cooling rack. When the cake is cool to touch, release the sides of the cake with an icing spatula, turn the whole cake pan upside down on the parchment paper. Take off the pan, and peel off the baking mat. Slice the cake in half.

    In a bowl, bring together softened butter and sugar, mix well; gradually add in warm/room-temperature heavy cream, beat until thickened.

    Spread the butter cream onto the golden brown side of one slice of cake, smooth it out, and top with another slice of cake. Divide the cake into 8 cubes, cover each cube with butter cream, and dust with milk powder and serve.

    Note

    By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

  2. @نورنور-م8ح8ط

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