This week at Fondbites – Bake Along, we had to make a cake – a white chocolate and hazelnut cake. Since I started learning to bake, I have slowly gained confidence over yeast baking, but Cakes and Frosting are my weekness. I would hide under the table, if I was asked to frost or decorate a cake. I even skipped a few challenges from Bake Along as they were Cake challenges and mostly importanly you had to decorate the cake.
The moment I saw this week’s challenge Bake Along #40, being cake, I told myself enough of hiding and I have to come out and try my hands on cake decoration if not I’m never going to win my fear of frosting a cake. So here it is, my first ever Cake which has frosting on it. 🙂
Unsalted butter – 70 gms(at room temperature)
Castor Sugar – 1 cup
Eggs – 2
Lemon zest – 1 tablespoon
Lemon juice – 1 tablespoon
All-purpose flour – 1 1/4 cup
Baking powder – 1 teaspoon
Salt – 1/4 teaspoon
Milk – 1/3 cup
Hazelnuts – 2/3 cup
White chocolate chips – 1/2 cup
For Whipped cream frosting
Heavy whipping cream – 1 cup(I used merry whip)
Granulated Sugar – 1-2 tspn(adjust depending on how sweet you want)
Vanilla essence – 1 tspn
Method of preparation:-
Pre-heat oven at 180 deg centigrade. Grease a cake pan with butter and sprinkle some flour, keep aside. Sieve flour, baking powder and salt and keep aside.
Take the hazelnuts in a mixer and pulse it for 2-3 times. Pulse it in intervals to get corse mix, no need to make it fine. If you try to make it fine, it’s become sticky.
Add butter to a bowl and beat it until soft and fluffy
Add sugar, set timer for 5 mins and beat on medium speed. Yes, it’s important to beat for 5 mins. The mix will turn pale yellow and fluffy at the end of 5 mins.
Add eggs 1 at a time and beat for a min. There are chances that while beating eggs, they might curdle, that’s fine. Or else you could add a tspn of flour with 1 egg and then beat, this will reduce the curdling of eggs to an extent.
Add lemon zest and juice and beat it for a min until well combined
Add half of the flour and beat until just incorporated, do not over beat.
Add milk, beat(do not over beat)
Add remaining flour, beat(do not over beat)
Add powdered hazelnut, beat
Add white choco chips, beat(remember not to over beat)
Pour the cake batter into the prepared cake pan and bake in at 180 deg centi for about 25-30 mins until golden brown or until a tooth pick test comes out clean.
Remove the cake from oven, allow it to rest to for 5-10 mins. they gently remove the cake from the pan and cool it completely over a wire rack.
While the cake is cooling, you can whip up the cream frosting.
Method of preparing Cream frosting-
It’s important to have your whip cream chilled. Also the bowl and beater has to be placed in freezer for about 15 mins before starting the whipping.
Pour the whip cream, add 1 tspn sugar and vanilla essence and whip on low speed until stiff peaks forms and holds. Adjust sweetness as per your taste.
Keep the whipped cream in refrigerator until use.
I decorated the cake with some home made toasted coconut and whipped cream, and few hazelnuts.
Yooohooo, this is my first decorated cake. I have conquered my fear of frosting and decoration of cake. I know it’s not very neat, but for first time I’m pretty happy and proud of myself.
Cake decoration idea is adapted from here.