Sunday, February 1, 2009

Marble cake is done this weekend. One and half portions make 2 rectangular baking tins....not bad. Need to improvise the recipe a little. Somehow the cocoa portion is a little too much making the cake looks more brown and the marbling effect not too obvious. No matter....the texture is soft and tasty. Tried a different butter this time ....product of NZ instead of product of Malaysia...buttery and smooth, doesn't get soft too quickly. Maybe can try for cookies and other cakes in future.
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Tips

Splitting Cake Layers: Split cake by pulling a piece of heavy sewing thread horiontally, back and forth through the cake.

Leftover egg whites can be stored covered in the refrigerator 7 to 10 days. To freeze egg whites, place in a plastic ice cube tray, then remove the frozen cubes to a plastic freezer bag for storage. Thaw frozen whites in the refrigerator.

Over creaming causes the cake to sink when its baked, under creaming gives a stiff textured cake

Perfect Buttercream Icing: Beat the mixture for long enough. Aim to beat it for several minutes until it is very smooth and creamy. Ensure that icing sugar is sifted (perferably twice) .

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