I have made a lot of cakes in my day, use lots of recipes and did so much research regarding baking the perfect cake, that have just right amount of ingredients. Not over mixed and using the right techniques.
I have learned all the techniques along the way, using different recipes and practising my skills, and perfecting them.
You see you don’t just bake the perfect cake, it took years of practise and learning. Every homecook will agree with me, that we learn by consistently practicing something over and over again, until we get it right.
This cake recipe have taken me 12 years in the making, yes your reading right 12 years, and I am proud to say it is my own recipe, own measurements and 4 techniques in this recipe.
Start by separating 3 eggs.
Cream together 100g of unsalted butter at room temperature and add the 3 egg yolks one by one, add in 1/2 cup of castor sugar and cream together. Add 5ml of vanilla essence.
In a separate mixing bowl, using an electric hand mixer, mix the egg whites till firm peaks form. If you tip the bowl upside down, the egg whites should not fell out of the bowl. Set aside.
Now sift 1 and a 1/2 cups of self raising flour, with a pinch of salt. Set aside.
I wanted to use buttermilk, but didn’t have buttermilk in my fridge, so I used an alternative. I used 1 cup of milk and added 1 tbs of lemon juice. So as the wet ingredients it was 1 and 1/2 cups of milk with 1 and a 1/2 tbs of lemon juice, mixed and set aside for 10 minutes. If it curdles it is right, that’s what you want.
Starting with the dry ingredients, while the electric standing mixer is on low, add the dry ingredients slowly and then the wet ingredients. While mixing add the dry and wet ingredients and end with the wet ingredients. Don’t overmix.
Fold in the egg whites, till just folded in. Place in 2 medium sized baking pans(I use those tinfoil cake pans as I find them best to work with) place in the oven on 180 degrees celsius for 45 minutes till the cake tester come out clean.
Place on a cooling rack so that it cools down completely.
For the cream cheese icing, cream together 250g of cream cheese, 200g of unsalted butter at room temperature. Cream until well mixed, add in 125ml of icing sugar and cream till light and fluffy, add in 2,5ml of vanilla essence.
Spread between the cakes and on top, sprinkle and press some dessicated coconut all over you cake. Place in the fridge just to set. Best serve at room temperature.
For alternatives, you can add 1/2 cup of cocoa powder or more, depends on how rich you want the chocolate taste in your cake.
You can add 1/2 cup of dessicated coconut or more to the vanilla cake mixture, for a coconut taste.
You can add in some jam or fruit 1/2 a cup for a fruity cake.
You can also add some food colouring for a rainbow cake. And just use some buttercream icing for on top, doesn’t matter.
You can even add some caramel to your cake, for some caramel flavour. Even lemon curd as well.
The options and possibilities are endless and it’s really versatile what you can do with this recipe.