Ingredients
The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units',
you can use the Recipe Calculator Tool below the ingredients table.
|
Weight Per Unit: 1200
Number of Units: 2 Unit Size: 9" x 9" |
|||||||
|
WEIGHT (grams) |
ALTERNATIVE METRIC | INGREDIENT | IMAGE | CONDITION | |||
| A | 103 | 3.6 ounces | Egg Yolk The egg yolk is the internal yellow part of an egg. |
|
|||
| B | 90 | 3.2 ounces | Sugar Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners. |
|
|||
| C | 3 | 0.1 ounce | Salt Common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater, where it is the main mineral constituent; the open ocean has about 35 grams (1.2 oz) of solids per litre, a salinity of 3.5%. Salt is essential for animal life, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous of food seasonings, and salting is an important method of food preservation. |
|
|||
| D | 140 | 4.9 ounces | Cooking Oil Cooking oil is plant, animal, or synthetic fat used in frying, baking, and other types of cooking. It is also used in food preparation and flavouring not involving heat, such as salad dressings and bread dips, and in this sense might be more accurately termed edible oil. Cooking oil is typically a liquid at room temperature, although some oils that contain saturated fat, such as coconut oil, palm oil and palm kernel oil are solid. There is a wide variety of cooking oils from plant sources such as olive oil, palm oil, soybean oil, canola oil (rapeseed oil), corn oil, peanut oil and other vegetable oils, as well as animal-based oils like butter and lard. Oil can be flavoured with aromatic foodstuffs such as herbs, chillies or garlic. |
|
|||
| E | 200 | 7 ounces | Cake Flour Cake flour is a finely milled white flour made from soft wheat. It has very low protein content, between 8% and 10%, making it suitable for soft-textured cakes and cookies. The higher protein content of other flours would make the cakes tough. Highly sifted cake flours may require different volume amounts in recipes than all-purpose flour. Using the scoop and level method, well-sifted flour usually produces 125 g per cup. However, most American recipes are written with 140 g of flour per cup, so weighing and experimentation can be helpful in baking unfamiliar recipes. Small weight differences can greatly affect the texture. American Cake flour is bleached; in countries where bleached flour is prohibited, plain flour can be treated in a domestic microwave to improve the texture of the end product. |
|
|||
| F | 6 | 0.2 ounce | Baking Powder Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid, and is used for increasing the volume and lightening the texture of baked goods. Baking powder works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. It is used instead of yeast for end-products where fermentation flavors would be undesirable or where the batter lacks the elastic structure to hold gas bubbles for more than a few minutes, or for convenience. Because carbon dioxide is released at a faster rate through the acid-base reaction than through fermentation, breads made by chemical leavening are called quick breads. |
|
|||
| G | 130 | 4.6 ounces | Water |
|
|||
| H | Vanilla Essence Vanilla Extract is made with 100% pure vanilla beans. With a sweet, syrupy consistency, this Vanilla is ideal for use in icings, drinks and whipped cream as well as classic baking recipes. Vanilla Essence is commercially manufactured by chemicals and is more of a watery consistency as opposed to vanilla extract which is thicker and a lot fuller and richer in flavour. You can replace one with the other but use 50% more of essence. For example, for 1 teaspoon of extract, use 1.5 teaspoons of essence. |
|
|||||
| I | 218 | 7.7 ounces | Egg White Egg white is the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around fertilized or unfertilized egg yolks. The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo (when fertilized). Egg white consists primarily of about 90% water into which is dissolved 10% proteins (including albumins, mucoproteins, and globulins). Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain just over 50% of the protein in the egg. Egg white has many uses in food (e.g. mousse) and also many other uses (e.g. in the preparation of vaccines such as those for influenza). |
|
|||
| J | 160 | 5.6 ounces | Sugar Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners. |
|
|||
| K | 4 | 0.1 ounce |
Cream of Tartar
Cream of tartar, also known as potassium bitartrate or potassium hydrogen tartrate, is a byproduct of winemaking. It is known as cream of tartar in context with cooking. It is the potassium acid salt of tartaric acid (a carboxylic acid). In food, cream of tartar is used for:
Additionally it is used as a component of:
A similar acid salt, sodium acid pyrophosphate, can be confused with cream of tartar because of their common function as a component of baking powder. |
|
|||
| 1054 | |||||||
Recipe Calculator Tool
Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.
STEP 1. Enter your Custom Weight Per Unit
The 'Custom Weight Per Unit' is already loaded with the weight per unit for this recipe but can be changed if required. If all you wish to do is change the number of units (or servings), just leave the current weight per unit.
STEP 2. Enter your Custom Number of Units
This is the number of units (or servings) you want this recipe to yield.
STEP 3. Click Calculate
The new weights for your adjusted recipe will be displayed in the table above.
| Custom Weight Per Unit (grams) | Custom Number of Units | |
| Calculate | ||
Method
| STEP | ACTION | DETAIL | CONDITION |
| 1 | Watch | Please watch the video for method. |
Important Notes
Bake for 185°C for 30 minutes
Hi Chef,
Thanks for sharing this recipe. In this recipe, you used fresh cream and whipped cream. Can you please share the ingredients and recipe for both? Thanks.
Hi, I do not write any recipe for that but I am sure I was talking about the ratios in the video. Please watch it again, thanks.
hello chef. If I use an 8 ”mold, how many grams should the cake batter be?
it says 1200gr for 9 “above, but a total of 1054 g. 1200 is the sum of what
Hi, it is a difficult question. Mould can be in different volumes. For the 8″ try around 1000 g
now thats a beautiful cake and how you make cake look healthy lol.
enjoyed seeing the completed recipe from beginning to end hopefully you will do more tutorials like this its always nice to see the actual cake being made as well as the decoration part.
thank you
So enjoying all your tutorials and look forward to trying your recipes. Please write a book. I have learnt so much from your sharing and clear instructions. Love the wedding cake video. As a novice cake creator you have helped me enormously. Thank you.
is there a recipe for the different creams you used in this video
is the gelling agent Agar agar?and is it 12g for 500ml of water but you bring to boil 250ml? then add the 250ml after to cool it?
If I don’t have cream of tartar what substitute I can use?
white vineger
hi chef Serdar , thanks for this Recipe and I Have question, what deference between fresh cream and whipped cream I’m get confused , I’m make from fresh cream whipped cream just to add a few sugar then I whip it, that is it, or there another description?
You are commpletely correct. Mock cream is different it is not naturally extract from raw milk . Other type of fat and water emulsifide together. White and firmer when whipped and does not curdle so easy. Another name for that is topping cream