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Let's Make an Aesthetic, Pinterest-worthy Mini Lunchbox Cake from scratch. :)
INSTAGRAM
/ mintea.cakes
Ingredients:
4 Eggs
80gm Sugar
120gm Plain Flour
1tsp Baking Powder
30gm Unsalted Butter
30gm Milk
1tsp Vanilla
Instructions:
1. Separate the whites and yolk of 4 eggs.
2. Whisk the egg whites until stiff peaks while adding 80gm of sugar gradually in 3 stages.
3. Add the egg yolks into the meringue and whisk until combined.
4. Sift flour and baking powder into the meringue in 2 stages.
5. Fold very gently making sure not to deflate the batter.
6. Take the melted butter and milk mixture and add 2 scoops of batter and mix until combined.
7. Pour the mixture into the main batter and fold gently until combined.
8. Pour the batter into a 12x8x3 inch pan and smooth the surface. You can use mini 4-inch tin as well which needs less time baking.
9. Bake at 165C for 20-25 mins.
Tips used:
Pink Cherry Cake - Wilton 12, 2
Mint Daisy Cake - Wilton 104, 2
Sunset Cake - Wilton 1 to pipe letters
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