Sirap Bandung Cake
Ingredients
Sponge Cake
- 85 g
Cake Flour - 85 g
Castor Sugar - 5 g
Amina Rose Syrup - 7.5 g
Baking Powder - 36 g Water
- 8 g Ovalet
- 28 g
Corn Oil
Italian Buttercream
- 250 g
Sugar - 60 g Water
- 125 g
Egg Whites - 417 g
Butter - 2 tbsp
Amina Rose Syrup
Chocolate
- 250 g
White Chocolate - 250 g
Cream - 1 tbsp
Amina Rose Syrup
Rose Drizzle
- 1 tbsp
Amina Rose Syrup - 100 g
Condensed Milk
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.
- Pour the mixture into a 5�x5�x4 cake round pan.
- Bake at 170c 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 117c
- Whipped the egg whites until soft peak and add the hot syrup
- Add cubed butter and whip until glossy.
- Divide into 3 parts. 1 part is white is white, 1 pa rt add 4 drops of Amina Rose Syrup and the remaining part pour all the rose syrup. Mix until the colour are well mixed.
Chocolate ganache
- Mix white chocolate and cream and microwave for 30 second or until all the chocolate are melted.
- Divide into 2 bowl and pourin the syrup in one bowl
- Mix until well combine
- Use it as fast as possible.
Rose Drizzle
- Combine both ingredient and mix until well combine
- Transfer to a piping bag.
- Set aside until it is ready to be used.
Makeup
- Glue the cake by piping the small amount of buttercream
- Start to stack the cake and drizzle the syrup on each layer
- After that crumb coat and chill the cake in chiller
- Once chilled pipe the lightest colour buttercream first followed by another tone.
- Drizzle white chocolate drizzle first and let it set in fridge.
- Once set flip the cake and pipe the deep pink chocolate syrup
