INGREDIENTS
- 250g cake flour / SuperFine flour (sifted)
- 1/2 cc of salt
- 2 tbsp cocoa powder
- 113g unsalted butter - room temperature
- 300g caster sugar
- 2 eggs (grade A)
- 1 sk vanilla
- 240ml buttermilk
- 2 tbsp red food coloring (liquid)
- 1 sk vinegar
- 1 sk baking soda
- 454g cream cheese
- 115g sugar
- 360ml whipping cream
METHODS
- Preheat oven pd suhu175C, Grease two 9-inch baking pan, pad with parchment paper.
- In a bowl, sift flour, salt and cocoa. Set aside.
- Beat the butter until soft. Add sugar and beat again. Then, add the eggs one at a time & beat until well blended. Add vanilla, beat well.
In a measuring cup, stir the buttermilk with the red food coloring.
- With medium speed, add flour mixture alternately & buttermilk earlier.
- Small bowl the other hand, put vinegar & soda, allow to foam & immediately fill-in dough.
- Divide the dough into two parts-in tray provided & smooth surface.
- Bake for 25-30 min or until cake is cooked.Cool the pan on a wire cake-in for 10 min
- Then flip, leave to cool completely.
- When the cake is cold, wrap with cling & refrigerate 1 hour for easier sweeping essence & cream.
- Then, remove the cake & cut each layer of the half. You will get 4 layer cake.
- Take one layer on a plate big & well-park average. Apply the cream on it. Repeat the entire process to last one layer.
- Take cream & rub it flat on top & around the cake. Cool it.
- How to make cream cheese frosting:Beat cream cheese until smooth. Add sugar and vanilla and beat again.
- Add a little whipped cream & beat until thick. Ready for use.
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