Tuesday, 23 June 2015

Old School Buttercream Cakes




Old school buttercream cakes are a walk down memory lane. We only get to eat these cakes only when there's a marriage or engagement. These cakes are distributed to relatives and friends during Guo Da Li or engagement. My favourite are coffee buttercream Cakes.For my Coffee Buttercream cakes, i added  coffee paste to the buttercream or you can mix 2 tsp of coffee granules mix with 1 tsp of hot water to add to the buttercream.

Old School Buttercream Cakes

Sponge cake

(A) 4 egg yolks
75ml corn oil
75 - 100 ml water, I find that these days flour are much drier than before. So do add more than 100ml of water or liquid.
150 gms self raising flour


(B) 4 egg whites
100 gms sugar

Method: Mix ingredients (A) till smooth. Add in enough water to form a smooth batter.
Not too thick or too runny.
Whisk ingredients (B) till stiff. Mix (A) to (B) and mix lightly. Pour into a 11×14 inch lined tray and dropped the tray on the table a few times. Bake at 180° for 20-25 mins. Let it cool.

For coffee Cakes, add 1 tsp coffee paste to the cake mixture and mix well. Bake as normal.

Swiss Meringue Buttercream

150 gms butter(cubed)
2 egg white
60gms sugar

Method: Cook the egg whites and sugar over a double boiler. Stir with a whisk till the sugar melts. Take away from the heat and beat until the whites are stiff and cool. Add in the butter and beat till creamy.(add in a pinch or two of salt)
This is an updated recipe. I use self raising flour instead of spongecake mix and plain flour.
Result: A lighter sponge cake.

Assembling of the cake

Cut the cake into half and sandwich with buttercream. Let the cake sit in the fridge for  half an hour before slicing. Slice them and decorate as desired. Mix some piping jelly with colors or emulcos for decoration.
Can also used icing sugar to cream together with butter to make buttercream. But must sieve the icing sugar or else will get lumpy buttercream. Add a few tbsp of milk  to combine.


This is the store bought piping jelly.





For Coffee Buttercream add 1 tsp coffee paste to the buttercream and mix to combine.
I updated this recipe and uses self raising flour instead of spongecake mix and plain flour.
Result: A  fluffier and lighter sponge cake.



66 comments:

  1. I love buttercream cake. Very nice

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  2. Dear Lucinda, How to make the transparent jelly cream (e.g red and green)? Really nice! Can share....

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    1. Hi Claire. I bought the neutral piping Jelly from Phoon Huat. Just need to add colourings to get the colors.

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    2. Hi Lucinda, sorry may I know if u happen to have the packaging of the piping jelly?

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    3. Hi Who am I? I will post the picture of the piping jelly in the OSBC recipe. Thank you.

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    4. Hi Who am I? I will post the picture of the piping jelly in the OSBC recipe. Thank you.

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    5. Thanks for d info.. really lovely

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    6. Thanks for d info.. really lovely

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  3. Can I ask how many cake sheet can the above recipe yield? Also what egg size you used? Thanks I enter to try baking too!

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  4. Hi Jocelyn. This recipe yields 10 - 12 cake slices depending on the size. I use 55gms size eggs. Good luck.

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  5. Hi Jocelyn. This recipe yields 10 - 12 cake slices depending on the size. I use 55gms size eggs. Good luck.

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  6. Lucinda,
    I am a coffee Sponge cake dieheart fan. Would u share your coffee Sponge recipe? Or did I miss it in your blog.
    Thank you for sharing your winder bakes.
    Jacqui

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  7. Lucinda,
    I am a coffee Sponge cake dieheart fan. Would u share your coffee Sponge recipe? Or did I miss it in your blog.
    Thank you for sharing your winder bakes.
    Jacqui

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    Replies
    1. Hihi. For coffee sponge cakes add 1 tsp coffee paste and 1 tbsp instant coffee piwder mix with some hot water to dissolves.

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    2. Hihi. For coffee sponge cakes add 1 tsp coffee paste and 1 tbsp instant coffee piwder mix with some hot water to dissolves.

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  9. Hi Lucia, yours the coffee paste, is that same as instant coffee?

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    Replies
    1. lim tee jar coffee paste is different from instant coffee. You can buy coffee paste from bakery supplies stores.

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    2. lim tee jar coffee paste is different from instant coffee. You can buy coffee paste from bakery supplies stores.

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  10. Hi Lucinda.
    I am thinking of baking this for my friend's kampung party.
    Can you suggest another bake side pan as I dun have a 13"X11"
    I have 8inch square or 10in square tins. How many minutes do you suggest? Thank you so much for your time.
    Jacqui

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  11. Hi Lucinda.
    I am thinking of baking this for my friend's kampung party.
    Can you suggest another bake side pan as I dun have a 13"X11"
    I have 8inch square or 10in square tins. How many minutes do you suggest? Thank you so much for your time.
    Jacqui

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    Replies
    1. Hi Isabelle. Sorry was busy eith my sick doggie. Yes you can use an 8 or 10 inch pan but you will have to cut a few layers to make the old school cake.with the bigger tray you only need to cut into halves. Thank you.

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    2. Hi Isabelle. Sorry was busy eith my sick doggie. Yes you can use an 8 or 10 inch pan but you will have to cut a few layers to make the old school cake.with the bigger tray you only need to cut into halves. Thank you.

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  12. Lucinda,
    Oh, for this buttercreme can it be kept at room temperature?
    Singapore so hot. Will it start to melt or best to be refrigerated?
    Thanks
    Jacqui

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    Replies
    1. Yes can keep at room temperature for one day in a container. Best refrigerated if not consumed within one day.

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    2. Yes can keep at room temperature for one day in a container. Best refrigerated if not consumed within one day.

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  13. Lucinda,
    Oh, for this buttercreme can it be kept at room temperature?
    Singapore so hot. Will it start to melt or best to be refrigerated?
    Thanks
    Jacqui

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  14. Hi Lucinda! Do u need a mixer for sponge cake mixture? Or u just mix it manually with a metal balloon whisk? Tks .

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  15. Hi Lucinda! Do u need a mixer for sponge cake mixture? Or u just mix it manually with a metal balloon whisk? Tks .

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  16. Hi, Which type of sugar to use in your recipe? Thanks.

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    Replies
    1. Hi! I used caster sugar or fine sugar.

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  17. Hi Lucinda,
    Can you advise how to do chocolate sponge?
    Wanna try chocolate sponge with choco rice :)

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    Replies
    1. Hi MGT. For choc sponge cake add in 1 or 2 tsp cocoa powder to sieve together with the flour. Add 1/2 tsp of chocolate paste if u have it at home, to give the cake a darker colour.

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  18. Hi I use this recipe to bake in a round tin to make into a Birthday cake?

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  19. Hi,lucinda can you advise how to do the pink cake. Thank you...

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    Replies
    1. Hi Christine. For the pink cake. I add strawberry paste to my cake mixture.

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  20. tq for sharing this recipe ❤❤❤

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  21. Is this baked in a Swiss roll pan? What's the minimum height of the pan?

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    Replies
    1. Hi. I use a 14×11 inch baking tray for this recipe.But you can use a swiss roll pan.The height of my tray is 1 inch. Use a shorter height tray for easier removal of cake.

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    2. Hi. I use a 14×11 inch baking tray for this recipe.But you can use a swiss roll pan.The height of my tray is 1 inch. Use a shorter height tray for easier removal of cake.

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  22. The buttercream is enough for top and inside cake?

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    Replies
    1. Yes it's just enough for 1 recipe. Make another half recipe if you want a thicker frosting.

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  23. Hi Lucinda,
    I've eaten similar cakes but EGGLESS. Do you by chance know how can I get the same fluffy sponge but egglessly? I've tried manyways but they are all very dense :(

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  24. Hi Lucinda

    May i know what brand of butter u use? I ever use cold butter to make buttercream. It melt at room temperature.
    Thank you

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    Replies
    1. Hi Kellie. I used Irish butter that I bought ftom Phoon Huat. You can use half butter half margarine and it doesn't melt that easily at room temperature. But do take note that your butter must be cubed and very cold from the fridge when you beat with the meringue.

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    2. Hi Kellie. I used Irish butter that I bought ftom Phoon Huat. You can use half butter half margarine and it doesn't melt that easily at room temperature. But do take note that your butter must be cubed and very cold from the fridge when you beat with the meringue.

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  25. Can i replace water with milk ?

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  29. i made this cake but when I took out of oven sank but I did put a knife to see if it was cooked before I took out of the oven wonder why this happen

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    1. Hi Irene. Your cake sank maybe because of the way you mix in your meringue into the yolk mixture. Next time use a satay stick instead of a knife. Try again and let me know.

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  30. Hi Lucinda, may I know if I will to make a 10 inches square cake, how do I calculate the ingredients: Thanks - Samantha

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    1. Hi Samantha. For a 10 inch cake you should use 1 and a half of the recipe. I of my above recipe yields a 8 inch cake.

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  31. Hi Lucinda, can i check with you if you do help to sell these cakes for a mini corporate function of my company? Would be great if I could confirm this with you via my email? jasonleehl@gmail.com

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  32. hi lucinda would like to enquire about these cakes for sale. pls do email me at adelinelee0224@gmail.com

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  34. Hi Lucinda, I don't have corn oil on hand so I used canola oil. I baked your recipe in 2 x 8x8x1inch square pans. It sank and the texture of the cake was mushy. I tried twice but the results still the same. Can you please let me know what I did wrong? Could it be the oil? Thanks!

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  35. Hi Lucinda, Would you make this for sales? Please can you email me at cottonie@yahoo.com Thank you.

    Regards
    Bel

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  36. Hi Lucinda, do you use hand whisk for ingredient A or kitchen mixer to mix?
    Thx

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