Pink Ombre Cake & Selamat Hari Ibu

 

   Assalamualaikum dan selamat pagi semua... Sempena hari ibu ni, aku ada la buat sebiji kek. Untuk makan-makan kami ja... Tak sambut apa-apa pun... Ikutkan mak aku ni bukan suka sangat kek yang berkrim ni. Dia lebih suka kek plain macam kek butter, span & chiffon. Tapi dah alang-alang nak buat kek, kena la buat yang grand sikit Aku amek resepi ni kat blog kak shidah. Resepi asal buat kek pelangi dari Dorie Greenspan. Sebab tak rajin nak keluarkan banyak warna, aku cuma guna satu warna saja. Warna pink, warna yang sejuk mata memandang... Untuk deco kek ni aku baru test fresh cream jenama rich's iaitu bettercreme.. Bila guna fresh cream jenis ni senang sikit nak buat bunga... Nampak macam guna buttercream pun ada. Rasa pun sedap... Ok la, takat sini dulu aku membebel... Sebelum tu, aku nak ucapkan selamat hari ibu kepada semua ibu-ibu kat dunia ni... Byeeee....

 

Rainbow Cake
Adapted from Dorie Greenspan
C&P : Kak Shidah

Ingredients
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt (omit if u’re using salted butter)
1 1/4 cups milk or buttermilk (I used buttermilk)
4 large egg whites
¾ cup sugar (I cut the sugar. The recipe calls for 1 1/2 cup)
2 teaspoons grated lemon zest - (I didnt add any of this)
125gm unsalted butter, softened (It was supposed to be 120gm, but I was too lazy to weigh it correctly)
1/2 teaspoon pure lemon extract - (I didnt add this too)
Gel or powder food coloring
2 tsp vanilla essence (The is no vanilla essence in the recipe, but I added it and the cake taste fabulous)

1. Preheat the oven to 375 degrees F and put a rack in the middle or upper third of the oven. Butter two 5 inch pans and line with buttered parchment paper.
2. Sift together the flour, baking powder, and salt. In another bowl, whisk together the egg whites and buttermilk. I whisked the mixture using hand for about 1 minute.
3. Cream the butter and sugar in a mixer on medium speed for a full 3 minutes until very light and fluffy. Beat in half of the egg-buttermilk mixture, then flour mixture, then the last of the eggbuttermilk mixture, and finally the last of the flour, beating until the batter is smooth. Beat the entire batter on medium high for two minutes until completely smooth and mixed.
4. Divide the batter in 6, dye each batter with different colour. Bake 20 minutes, rotating halfway through, or until a thin knife inserted in the middle comes out clean. Cool in the pans five minutes, then turn out onto a cooling rack. To ensure moistness, once the cakes are cooled, wrap immediately and chill.

•  Untuk cream aku guna 2 cawan fresh cream. Pukul hingga kental.