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
(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
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.