Baking is a joy. For me, its more of a phase. A crazy phase that my family extremely enjoys. So, this time they wanted me to bake a Tea cake for their evening tea times. What I originally wanted to make was a Pie. But, the astronomy club that I’m a member of, had their 1000th member celebrations and because I had made my intention clear to them to bake a cake for that, I was requested to bake one.
Now the trouble was, Family can’t eat too much sugar, nor do I like it much. So keeping in view the health of the diabetic patients at home and the requests for cakes from everywhere, I decided to kill 3 birds with one Bake.
I made a Victoria Sponge cake (single layered) for my family to go with their tea, and decorated it with some sugar cookies depicting a Rocket and a star to satisfy The astronomy. For the frosting, I pushed my baking skills by making Vanilla ButterCream frosting, All BY MYSELF! Woah! That’s really something I am happy about. It turned out so great. Infact there were two moments when I was extremely proud of baking this cake because I have to admit, up until now, I was no good at baking. If you remember my Happy Cake, you’d know that I used the leftover cream of puff cakes to decorate that one. Simply because I was terrified of making some myself. So this time, 2 things made me extremely happy. 1: The moment my cake mixture turned out so velvet soft, oeey goeey and yum yum that me , my mum and my cousin actually ate bit of it standing there in the kitchen. Yes, it happened before the mixture actually went into the oven. Amazing! 2: The ButterCream frosting was a huge success. Soft, perfectly sugared, and oh my God, I was having tears of joy in my eyes.
What’s your secret weapon for rocking this cake, Khanum? Homemade butter. That’s right! I used homemade butter in the cake and for the frosting, as well. As Julia Child said, Use Butter if you’re afraid of cream. I say, Use homemade butter if you’re sick of processed butter. And you won’t be afraid of the results, trust me. But, wait! I had another weapon!! The electric egg beater.
That’s a tiny telescope cookie, by the way. Cute, eh!
- 2 cups flour
- 1 cup sugar (icing/caster sugar)
- 1 and a half cup Butter. Softened.
- 1 tsp Baking powder (Please note, you use baking soda with baking powder in the cookies. Avoid it in cake if possible, else no big deal. I accidentally used half tsp baking soda in my cake and it still turned out great)
- Few drops Vanilla Essence (optional)
- And finally, 3 eggs.
- 1 cup softened butter (I used homemade butter for both the cake and the frosting)
- 2 Cups icing sugar
- Half tsp Vanilla Essence
- 2-4 Tbsp Milk
- Separate the egg whites in a dry and clean bowl and beat them until the egg whites are turned to foam. Make sure there's no egg yolk in it.
- In a new bowl, cream the butter using electric mixer. If you are confident about your hands, that can also work fine.
- Add the egg yolks in the whipped butter and beat them together for 2 minutes.
- Gently add in the sugar.
- When the sugar and the egg yolks mixture is beautifully done and is looking like a shiny mixture of sheer yellow happiness, add in the flour, Vanilla Essence and the baking powder.
- Beat the mixture for 3 minutes.
- Now gently, fold in the last ingredient, the whipped egg whites into the mixture, and using a baking spatula, mix it well. Be gentle. Fold it in and not angrily beat the mixture.
- Get your baking pan ready and bake the cake for about 45 minutes in the already hot oven.
- Sometimes, the cake may take an hour to properly cook from the inside, depending upon the heat you provide it.
- Whip the cream.
- Add in the sugar and Vanilla Essence and cream it well.
- After 2-3 good minutes of whipping with the electric mixture, pour 2 tbsp of Milk in it. You may add more milk for your preferred consistency. But beware, do not overdo it.
- Don't mind with the decoration. Just enjoy it in whatever way you like it. Put the cream on top of your slice and have a mouth full.