Kek Lidah Kucing
Ingredients
Sponge Cake
- 128 g
MFM Rose Flour - 128 g
Castor Sugar - 4 nos
Whole Eggs - 5 g
Vanilla Essence - 10 g
Baking Powder - 54 g Water
- 12 g Ovalet
- 40 g
Corn Oil
Italian Buttercream
- 500 g
Sugar - 120 g Water
- 250 g
Egg whites - 550 g
Butter
Instructions
Sponge Cake
- In a bowl, put all ingredients except oil, and beat the ingredients using hand mixer.
- Mix for about 2 minutes until lighten and a bit whiter (until you reach ribboning stage), then add in oil and beat for about 30 seconds.
- Divide into 6 bowl and colour it.
- Pour the mixture into a 5�x5�x3� cake round pan.
- Bake at 170�c for 12 minutes or until a toothpick inserted in the center comes out clean.
- Take out from the pan, and let it cool completely on the wire rack.
�Italian Buttercream
- Combine sugar and water and boil until it reaches 117�c
- Whipped the egg whites until soft peak and add the hot syrup
- Beat the meringue until room temperature
- Add cubed butter and whip until glossy.
Assemble�
- Place mat and board and start with purple, pipe in the buttercream and repeat step
- Makesure follow the right order
- Once finished, pipe on the sides and secure the cake with skewer or straw
- Now start to crumb coat and let it set for 10 minutes
- Next pipe the remaining buttercream on the sides and top and smooth it out
- Decorate it up to your liking!
- We choose to decorate it as a cat because it is a Lidah Kucing Cake!
