I have been very busy for the past few months; hence the lack of update on this blog. My little boy is coming to 40 weeks old. In a matter of 12 weeks, he would be celebrating his first birthday! Therefore, I have been trying to bake a new cake just for him. I have been looking at Google for inspirations of a simple, easy to bake and decorate cake. I am glad my persistence has yielded me some good results after many failed attempts. This was one of the most decent sponge cakes I have baked.
You can find another version of the Green Tea Rosette Sponge Cake here. I have since tweaked it further to reduce the sugar content of the cake. This was baked using an 6 inch removable base aluminium cake tin.
- 3 tablespoons of caster sugar
- 4 medium size eggs
- 5 tablespoons of cake flour (sifted)
- Preheat the oven to 150 degrees celsius. Prepare your cake tin (ungreased).
- Using an electric mixer, beat sugar and eggs at high setting for 12 minutes. The batter should be pale yellow and fluffy.
- Add in half of the cake flour, continue to mix at low. Add in remaining half.
- Bake the mixture at 150 degrees for 10 minutes, then reduce heat to 130 degrees for another 20-25 minutes.
- The cake is ready when the skewer comes clean.
To prepare the buttercream for the cake:
- 227 g unsalted butter (softened at room temperature)
- 200 g icing sugar (sifted)
- 2 tbsp milk
- 1 tsp vanilla essence
- yellow and green gel colour
- Beat the butter on high for 8 minutes (pale yellow consistency).
- Add in the icing sugar, half at a time. Continue to mix on low.
- Add in the milk and vanilla essence
- Divide the buttercream into 2 portions (1:4). Mix in the gel colour well using a spatula.
Decorate the cake with fondant and candied flowers (available from baking stores). I use a wilton tip size 233 to pipe the grass surrounding the cake. The cake is best served at room temperature so that the buttercream has softened.
It is a nice simple cake which requires minimal skill for piping the buttercream. Hope you enjoy it!