Singapore Old School Buttercream Cake ~
To celebrate Christmas this year, I made myself a retro cake that is colorful and moist. Of cos I wish you can try it out and may it bring you with the sweet memories that once you share with this traditional cake in the early days.
I came across an interesting sponge cake recipe from Nasi Lemak Lover , and I thought why not try it out and decorate it with some butter cream and colorful gel. Therefore I adapt her recipe and increase the quantity because I was using an 8inch square pan. Its good if you could read up her write up and will give you some good advise on making a good sponge cake.
So here you are, and enjoy this holiday season!
Recipe adapted from Nasi Lemak Lover:
http://nasilemaklover.blogspot.sg/2014/03/golden-sponge-cake.html
I have only changed the ingredients quantity to meet my 8 inch square baking pan, so for the direction on the sponge cake please refer to her site.
Ingredients
Sponge Cake
100g butter (salted)
100g cake flour
6 egg yolks (60g egg)
110g milk
6 egg whites (60g egg)
100g caster sugar
(You may wish to add the baking time by another 5-10min until the cake is fully cooked by testing with skewers inserted in the centre come out clean)
Decorating
Piping gel (separate them into bowls and create different colors by adding a few drop of food coloring and mix well and then transfer to a piping bag)
Buttercream
125g butter
65g margarine
60g icing sugar
Syrup
20ml hot water
1/2 tbsp. granulated sugar
1 tsp. rum *kirsch, brandy, or any kind of liquor you like
Direction
1. Prepare the syrup, mix granulated sugar and hot water until dissolved. Then mix rum (if you like)
2. After the sponge cake is cool down, slice the sponge cake crosswise into 2 layers. Gently brush the sponge cake with syrup (brush all the surfaces which will be coated with cream).
3. Beat butter and margarine until soft, add icing sugar and continue to beat until pale and fluffy. (You can add color if you want and then mix gently.) Set aside.
3. Place one layer of the sponge cake on a plate. Coat the surface of the sponge cake evenly with the buttercream. Place another layer of sponge cake, and frost top and side (optional) with buttercream. Transfer the remaining buttercream into a piping bag with your choice of decoring tip and decorate the top of your cake.
4. Cut them into rectangular pcs and continue to decorate with piping gel.
Note: You do not need to use decorating tip to pipe the gel, just cut a small hole and draw as you wish.
Santa: Draw a rectangular/round shape with red piping gel, use black piping gel to draw the belt and buttons.
Tip: I like the taste of the cake with more gel.
5. There you will have a retro buttercream cake.
