Strawberry Syrup Layer Cake
Ingredient
| Cake Flour | 150 | g |
| Sugar | 125 | g |
| Cake Emulsifier | 10 | g |
| Butter, salted, melted | 75 | g |
| Corn Starch | 10 | g |
| Water, cold | 50 | g |
| Eggs | 4 | pcs |
| Baking Powder | ¼ | tsp |
| Vanilla Powder | ¼ | tsp |
| Salt | 1/8 | tsp |
| Hale’s Blue Boy Concentrated Strawberry Flavored Syrup for brush on cake | ||
| Round Cake Mould, 8” diameter, 3” height, greased, lined with paper and greased | ||
| Whipped Cream for Masking and Layering | ||
| Desiccated Coconut and Sugar Icing Flowers for Decoration | ||
Method
1.Sift cake flour with baking powder, salt, vanilla powder and corn starch. Add sugar and mix well.2.Add eggs and cake emulsifier in the mixing bowl. Whip with whisk attachment at low speed for 1 minute. Change to high speed for 2 minutes. Add cold water and continue at high speed for 2 minutes. Change to low speed and continue for 2 minutes. Add melted salted butter and mix well.
3.Pour the batter in prepared mould. Smooth the surface and bake at 350 degree Fahrenheit for 25 minutes or till cooked. Remove from mould and leave to cool completely.
4.Slice the cake horizontally into 3 layers. Brush the first layer with Hale’s Blue Boy Concentrated Strawberry Flavored Syrup and spread whipped cream on top. Place second layer and spread whipped cream evenly. Place the last layer and brush with Hale’s Blue Boy Concentrated Strawberry Flavored Syrup.
5. Mask the whole cake evenly with whipped cream and smooth the surface. Sprinkle desiccated coconut on the side and top and decorate with sugar icing flowers. Refrigerate till served.
Remark: Ratio of concentrated syrup and other ingredients can be adjusted according to consumers' preference in each region.
Source : Food News & Life, Mae Ban Magazine
Product details
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