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Vanilla hopscotch cake


Vanilla hopscotch cake (PHOTO: Drum)

Ingredients 15
Servings 6-8
Time 15 MIN

Ingredients

  • 5 egg whites
  • 1 whole egg
  • 260
    ml
    full cream milk
  • 12
    ml
    vanilla essence
  • 750
    ml
    flour, sifted
  • 500
    ml
    caster sugar
  • 15
    ml
    baking powder
  • pinch
    of salt
  • 170
    g
    cold butter
  • 170
    g
    butter, softened
  • 2,5
    ml
    vanilla essence
  • 750
    ml
    icing sugar
  • 60
    ml
    cream
  • sprinkles
  • green food colouring
 

Method

25 MIN
 

Preheat the oven to 180 °C.Lightly grease a medium roasting pan and line the bottom with baking paper.

1 In a medium bowl or measuring cup, combine and whisk together the egg whites, egg, 60 ml (¼ cup) of the milk and the vanilla. Set aside.

2 In a bowl, combine the dry ingredients together. Add the cold butter, one piece at a time, while mixing with a beater.

3 Continue to mix on low until the mixture is fine and crumbly. Add 200 ml (¾ cup) milk and mix. Scrape the sides and bottom of the bowl to mix all the ingredients.

4 Add the egg mixture in batches until wellincorporated. Divide the batter evenly between the prepared pans. Bake for 25 minutes or until a cake tester inserted in the centre comes out with a few crumbs. Allow to cool on racks for 10 minutes before loosening the sides with a small metal spatula. Turn out on to greased wire racks. Turn the cakes upright and allow to cool completely.

5 ICING

Whisk the butter until creamy. Add the vanilla and mix until combined. Add the sugar one cup at a time and mix. Add the cream one tablespoon at a time until the desired consistency is reached. Mix on medium speed for another 2 minutes.

6 Put the cake on a cake plate. Spread icing on top (keep about 60 ml [¼ cup] aside). Chill until set or for about 30 minutes. Cut into blocks and arrange in a hopscotch pattern. Colour leftover icing with green colouring and write numbers with a piping bag. Decorate with sprinkles.

 

Read more on: kids cakes
 

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