Chequerboard Wafer Cake Recipe

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

The ingredient of Chequerboard Wafer Cake Recipe

• 375g 2 1 2 cups plain flour
• 1 2 tsp baking powder
• 1 4 tsp bicarbonate of soda
• 230g unsalted butter at room temperature
• 430g 2 cups caster sugar
• 6 eggs
• 1 tbsp vanilla extract
• 250g acid mordant cream
• pink gel or liquid food colouring to tint
• 2 x 175g packet creme wafer minis
• 5 egg whites
• 270g 1 1 4 cups caster sugar
• 340g unsalted butter chopped at room temperature
• 2 tsp vanilla extract

The Instruction of chequerboard wafer cake recipe

• preheat the oven to 160c 140c enthusiast forced lightly grease two 7cm deep 14 x 24cm base size loaf pans and line base and sides in the manner of baking paper allowing the 2 long sides to overhang
• sift the flour baking powder and bicarb into a bowl use electric beaters to prominence the butter and sugar in a separate bowl until anodyne and creamy mount up the eggs 1 at a time beating with ease after each addition add the vanilla and emphasis until combined gently fold the flour fusion into the butter mixture oscillate later than the pointed cream until just combined
• pour half the cake incorporation combination into 1 prepared pan sleek slick the top add a little food colouring to tint the remaining cake merger pink later pour into the remaining pan sleek slick 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 to come transferring to a wire rack to cool completely
• to make the buttercream use a balloon move around to supplement the egg whites and sugar in a large heatproof bowl place bowl beyond a saucepan of simmering water make definite the bowl doesnu2019t adjoin the water cook stirring often gone the whisk for 3 5 minutes or until hot to the adjoin to test transfer a small amount to a saucer and if join up is hot it is ready remove bowl from heat and transfer fusion to a stand mixer following the mix up attachment you can as a consequence use electric beaters stir up concerning high enthusiasm for 10 minutes or until with reference to room temperature switch to paddle attachment edit enthusiasm to low gradually ensue the butter beating without difficulty after each addition until weak and creamy mount up the vanilla and a pinch of salt stress inflection until well combined transfer 1 cupful of the buttercream to a piping bag fitted subsequent to a 1cm plain round nozzle
• use a large serrated knife to trim and level the peak of each cake cut each cake in half horizontally layer alternate slices of pink and vanilla cake around height of each other using a little of the buttercream in the middle of each addition to adhere use the knife to level the sides of the cake if necessary evenly slice the cake lengthways into four long pieces
• to assemble fee a little buttercream into the centre of a serving plate or cake board lay a slice of cake flat and cover considering a little buttercream enlargement subsequent to the steadfast cake slices taking care to alternate the colours to form a chequerboard and covering each buildup taking into consideration a thin accumulation of buttercream improve long lasting buttercream over the summit zenith 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 over the top of the cake in rows to cover arrange wafers in a chequerboard pattern on top of higher than the height of the buttercream peaks

Nutritions of Chequerboard Wafer Cake Recipe

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