White Vanilla Cake with Coffee Whip Cream

Today, I didn't have a lot of homework. Currently doing in-class culminating activities hence I have virtually no homework except for the flash powerpoint I need to create.

 I felt like doing some baking due to my sweet tooth cravings so I busted out a recipe in my recipe folder that I was meaning to try out.

The folder I keep my recipes in.

Alright! Lets start!



























Cream butter and sugar.

 Mix in egg whites.

Add in vanilla extract. 

 Add in flour, baking soda and salt. Mix and switch between milk and the dry ingredients.

 After complete, you should get a smooth batter. Bake in a preheated 350C oven until a toothpick comes out clean .

This is the coffee whip cream that I've made. I whipped the heavy cream till soft peaks then eyeballed in some icing sugar(you don't need a lot), and half a pack of instant coffee. I found that the cream separated quickly and was told by my friend to use a stabilizer to prevent that. 

I placed the cream in a bag with a Wilton 2D icing tip and iced my cupcakes with a rosette. I don't own piping bags so I resorted to a grocery bag with tape used secure the tip and to prevent the bag on exploding from the pressure of piping.   

RECIPE source (very slight modifications)

- Ingredients -

• 1/2 cup butter or margarine, softened
• 1 cup of sugar
• 4 egg whites
• 2 teaspoons vanilla extract
• 2 1/4 cups cake flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk

- Directions - 

1. In a large mixing bowl, cream butter and sugar. Add egg whites, two at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
2. Pour into two greased and floured 9-in. baking pans. Bake at 350 degrees F for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

The cake turned out really moist and delicious! The original recipe called for 1 1/2 cups of sugar but I reduced that by a third and put in 1 cup instead.

Alright, so that is all for now. Until next time... Bye!

- Susan