Chequerboard wafer cake recipe

Chequerboard wafer cake recipe

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hurting sour-cream cake, creamy Swiss meringue buttercream and nostalgic wafer biscuits improve to create this whimsical pastel treat.

The ingredient of Chequerboard wafer cake recipe

  1. 375g (2 1/2 cups) plain flour
  2. 1/2 tsp baking powder
  3. 1/4 tsp bicarbonate of soda
  4. 230g unsalted butter, at room temperature
  5. 430g (2 cups) caster sugar
  6. 6 eggs
  7. 1 tbsp vanilla extract
  8. 250g barbed cream
  9. Pink gel or liquid food colouring, to tint
  10. 2 x 175g packet creme wafer minis
  11. 5 egg whites
  12. 270g (1 1/4 cups) caster sugar
  13. 340g unsalted butter, chopped, at room temperature
  14. 2 tsp vanilla extract

The instruction how to make Chequerboard wafer cake recipe

  1. Preheat the oven to 160C/140C fan forced. Lightly grease two 7cm deep, 14 x 24cm (base size) loaf pans and line base and sides like baking paper, allowing the 2 long sides to overhang.
  2. Sift the flour, baking powder and bicarb into a bowl. Use electric beaters to emphasis the butter and sugar in a separate bowl until lackluster and creamy. amass the eggs, 1 at a time, beating competently after each addition. Add the vanilla and prominence until combined. Gently fold the flour mixture into the butter mixture, interchange behind the bitter cream, until just combined.
  3. Pour half the cake blend into 1 prepared pan. sleek slick the top. mount up a little food colouring to tint the enduring surviving cake mix pink later pour into the permanent pan. Smooth the top. Bake for 1 hour 10 minutes or until a skewer inserted into the centre of the cakes comes out clean. Set aside in the pans for 10 minutes to cool slightly prematurely transferring to a wire rack to cool completely.
  4. To make the buttercream, use a balloon whisk to attach the egg whites and sugar in a large heatproof bowl. Place bowl over a saucepan of simmering water (make sure the bowl doesnu2019t be next to the water). Cook, stirring often next the whisk, for 3-5 minutes or until hot to the be next to (to test, transfer a small amount to a saucer and if incorporation combination is hot, it is ready). cut off surgically remove bowl from heat and transfer incorporation combination to a stand mixer taking into account bearing in mind the disturb attachment (you can in addition to use electric beaters). mix up approaching high readiness for 10 minutes or until vis-u00d0u00b0-vis room temperature. Switch to paddle attachment. shorten keenness to low. Gradually add the butter, beating without difficulty after each addition, until insipid colorless and creamy. go to the vanilla and a pinch of salt. emphasis until competently combined. Transfer 1 cupful of the buttercream to a piping bag fitted in the manner of a 1cm plain round nozzle.
  5. Use a large serrated knife to trim and level the top of each cake. Cut each cake in half horizontally. lump bump alternate slices of pink and vanilla cake on culmination of each other, using a little of the buttercream between each enlargement to adhere. Use the knife to level the sides of the cake if necessary. Evenly slice the cake lengthways into four long pieces.
  6. To assemble, money up front a little buttercream into the centre of a serving plate or cake board. Lay a slice of cake flat and cover next a little buttercream. enlargement past the permanent cake slices, taking care to alternate the colours to form a chequerboard and covering each accrual in imitation of a thin buildup of buttercream. go ahead permanent buttercream greater than the pinnacle and sides of cake. Use an offset palette knife or cake scraper to sleek slick the sides and top. Pipe peaks of the reserved buttercream on top of higher than the peak of the cake in rows to cover. Arrange wafers in a chequerboard pattern on top of higher than the top of the buttercream peaks.

Nutritions of Chequerboard wafer cake recipe

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