Homemade birthday cake better than any store-bought cake.
150 grams Cake Flour, Sifted
1-½ teaspoon Baking Powder
75 grams Butter
6 whole Eggs, Separated
200 grams Sugar
1 teaspoon Vanilla
Sift the flour and baking powder three times.
Melt the butter in a small pan. Let cool.
Separate the egg whites and yolks. Beat egg whites until they become white and frothy. Add sugar little by little and continue beating until sugar dissolves.
Next add the egg yolks and beat about 5 minutes. After that, combine dry ingredients, melted butter, and vanilla. Mix well using a rubber spatula.
Pour the sponge cake batter in a 9×9-inch baking pan that has been greased with butter and floured.
Preheat oven to 180 C degrees and bake the cake for 25 minutes.
The cake is ready when you can lightly press on it with your finger and it bounces back.
Remove the cake from the oven and let cool before decorating it. When the cake is cool, spread butter icing on the top of the cake.
Decorate with flowers. I made them using gum paste.
This is the cake I made for my daughter’s 26th birthday.
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Pastry chef and co-owner of Flour Bakery and Café in Boston, Joanne Chang, learned the technique for mixing this fun and festive birthday cake from "The Cake Bible" by Rose Levy Beranbaum. It's also a wonderful alternative to the Duncan-Hines cake mix.
Adapted from "Flour" by Joanne Chang and Christie Matheson.
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