Soft Cake Base

soft cake base US.00 00 01 05.Still001 结果 pinit View Gallery 1 photo
soft cake base US.00 00 01 05.Still001 结果 pinit
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Soft Cake Base

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins
Cooking Temp: 302  °F Servings: 6
Best Season: Suitable throughout the year

Description

Soft Cake Base is a versatile and essential component in many layered cakes and desserts. Known for its tender and moist texture, this cake base serves as a perfect foundation for a variety of fillings and toppings.

The batter is made from a combination of flour, sugar, eggs, butter, and milk, which are mixed to create a smooth and rich consistency. The butter and sugar are creamed together until light and fluffy, then the eggs are added one at a time. The dry ingredients are gently folded in alternately with the milk to ensure a tender crumb.

Once the batter is prepared, it is poured into a greased and lined baking pan and baked until golden brown and a toothpick inserted into the center comes out clean. The cake is then allowed to cool completely before being used as a base for layered cakes or other desserts.

Soft Cake Base can be used in various recipes, from classic layer cakes to intricate desserts like trifles and charlottes. It can be paired with buttercream, whipped cream, fresh fruits, custards, and a variety of other fillings and toppings to create a delicious and visually appealing dessert.

This cake base is perfect for birthdays, celebrations, or any occasion where a delicate and flavorful cake is desired. Its versatility and delicious texture make it a staple in any baker's repertoire.

Ingredients

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Instructions

  1. In a clean bowl, mix well vegetable oil and milk. Add in cake flour and mix well. Separate the eggs. Add the egg yolks into the batter and mix well. Set aside.

  2. Line the baking tray (28*28*2.6cm) with parchment paper or baking mat. Preheat the oven to 150℃(302℉).

  3. Add sugar, lemon juice and vanilla extract into the egg white. Use a hand mixer to beat until soft peaks form. Take a scoop of whipped egg white and gently fold it in the batter until just combined. Pour all the batter into the whipped egg white and gently fold it in until just combined. Pour all the batter into the baking tray, smooth it out and give it a tap or two. Send into the oven to bake for 30 minutes or until golden brown.

  4. Take the cake out of the oven and let the cake cool down on the cooling rack before take it out of the cake pan. 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.

Note

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

Keywords: soft cake base, soft cake, fluffy cake,
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