Desserts with Pride from page 58
NEW LOOK, AS BOLD AS ALWAYS MORE TIGER THAN EVER
LAYERS OF PRIDE CAKE 700 g (about 5 cups/1.25 L, spooned) all-purpose flour, divided, plus more for dusting pans 1 tsp (5 ml) baking powder, divided ½ tsp (2.5 ml) salt, divided 2 cups (500 ml) butter, room temperature, divided 700 g (about 3½ cups/860 ml) granulated sugar, divided 1 1 cup (250 ml) vegetable oil, divided 3 tbsp (45 ml) vanilla extract, divided 8 eggs, room temperature, divided 6 tbsp (90 ml) milk, divided food colouring (purple, blue, green, yellow, orange and red), as much as needed for desired hue American Buttercream, recipe follows Stabilized Chantilly Cream, recipe follows 1 Preheat oven to 350 F (175 C). Grease and flour sides of three 8-in (20 cm) cake pans. Line bottom of pans with parchment. Set aside. 2 Place a sieve over a large bowl and sift in 350 g (about 2½ cups/625 ml) flour, ½ tsp (2.5 ml) baking powder and ¼ tsp (1 ml) salt. Set aside. 3 In a separate large bowl, beat 1 cup (250 ml) butter until softened. Add 350 g (about 1¾ cups/430 ml) sugar, ½ cup (125 ml) oil and 1½ tbsp (22.5 ml) vanilla extract and beat until pale and fluffy. 4 Add 1 egg and beat until fully incorporated. Similarly, continue with 3 more eggs (one at a time), for a total of 4 eggs. 5 Fold in half the flour mixture until no streaks remain. Mix in 3 tbsp (45 ml) milk, then fold in remaining flour mixture until fully incorporated. Divide batter equally between 3 medium bowls. 1 cup (250 ml) flaked coconut bonbons, to garnish (optional) 6 Add purple food colouring to 1 bowl and mix until no streaks remain. Pour into a prepared cake pan. Repeat with blue in second bowl and cake pan, and green in third. 7 Bake for 30 to 35 minutes, until a toothpick inserted in centre of each cake comes out clean. Remove from oven and cool in pans for 5 minutes, then remove cakes from pans and cool on a wire rack. 8 Repeat above process to make 3 more bowls of batter. Add yellow food colouring to 1 bowl and mix until no streaks remain. Pour into a prepared cake pan. Repeat with orange in second bowl and cake pan, and red in third. Bake and cool as directed above.
1 For best results, flour and sugar should be weighed for this recipe. The approximate volumes shown are based on 1 cup (250 ml) flour = 140 g and 1 cup (250 ml) sugar = 200 g.
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