Y Alphabet Cake with Buttercream

 

Cook Dough Japanese Sponge Cake

(30x30 cm) 2xrecipes

( no fan-forced oven )

A

50g oil

70g flour 

80g cold milk

1 while egg

4 egg yolks

B

4 egg white

50g sugar

Cream of tartar

Filling:

Blueberry Jam

* In a pan, heat A oil to almost bubbling, add in flour mix well with hand whisk.  

* Add in cold milk slowly to combined. Add in egg yolks one at a time. 

* Beat B soft to stiff peak. 

* Fold in batter 3 seperate time with a spatula. 

* Pour white batter into pan, gently tap the pan to get rid of air bubbles.  

* Old Oven- (no fan mode) Bake 180°c 25 minutes, 160°c last 10 minutes. Center rack.

* Let it cool. Then cut Cake into Y shape.

Swiss Meringue Buttercream 

( double the recipe )

5 large egg white

130g sugar

300g anchor butter

150g shortening