Vanilla Cake with Lemon Frosting

Eid Day Activity by my Bhanji's Esha and Zaakiya

Eid Cake decoration

Ingredients for Cake 

1½ c. sifted cake flour.
1½ tsp. baking powder.
¼ tsp. salt.
½ c. unsalted butter.
1 c. sugar.
2 large eggs.
½ tsp. vanilla extract.
½ c. whole milk.

Cooking Directions:

For Cake :

Heat the oven to 400 degrees F. Lightly coat an 8-inch cake pan with butter and dust with all-purpose flour. Sift the cake flour, baking powder, and salt into a large mixing bowl.
Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time. Add the vanilla and milk, and beat on medium-high, just until blended. Do not overbeat.
Pour into the prepared pan and bake until a wooden skewer inserted in the center comes out clean — 30 to 35 minutes. Cool cake in the pan on a wire rack for 5 minutes.

To make frosting:

In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.

For Decorations:

Sprinkles
bunties
chocolate sandwiches

Chocolate Coffee Fresh Cream Cake

I made this cake on my bhanji (niece) ESHA's birthday.She likes and love this cake.

Esha with her Birthday Cake

Now its time for the Recipe 

Recipe:

For Sponge :

6 eggs

4 oz of flour

2 oz of cocoa powder

6 oz of sugar

1.5 ts of baking powder

1 ts of vanilla essence

Cooking Directions :

1.Grease two 9-inch pans.
2. Sieve flour cocoa powder and baking powder.
3. Beat eggs very well, gradually adding the sugar, add vanilla, and gently fold in the sieved flours.
4. Bake for 20-25 min.
5. Cool cut each in 2 layers.

 

 

For Coffee Whipped Cream:

300 gms of chilled heavy cream

4 tbs of icing sugar

1ts of coffee

Method:

 1.In a large bowl, whip cream until stiff peaks are just about to form.

 2.Beat in coffee and sugar until peaks form.

 3.Make sure not to over-beat, cream will then become lumpy and butter-like.

 Chocolate Ganache :

12 oz of chocolate

200 gms of heavy cream

Method:

Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow ganache to cool before pouring over cakes as a glaze. The longer you allow the ganache to cool, the thicker it will set. Typically I stick mine in the refrigerator so it is slightly cold before whipping. For piping or frosting, allow the ganache to completely cool and set up. When you are able to spoon the ganache and it can hold its texture, it is ready for piping.

Assembling :

1.Cut sponge into 2 round pieces

2.spread coffee cream on the one sponge piece than than other and on the sides

3.place in fridge for set

4.spread chocolate ganache on the top of the cake 

5 write the name with mango cream 

6. cake is ready enjoy!!!