RAINBOW CAKE

Terlebih dahulu ita nak ucapkan terima kasih pada semua kenalan samaada di blog Masam Manis atau di FB yg mengucapkan " Happy Birthday " tuk anak ita Amirul. Terima kasih ye semua. Dikesempatan ini juga ita ingin merakamkan ucapan Happy Birthday dan Happy Anniversary tuk teman2, rakan2 dialam maya, bloger2 sekalian dan juga untuk anak2 sedara dan kakak ita yg turut menyambut ulang tahun pada bulan March semogga dilimpahi rahmat, beroleh kerberkatan... terus susess dan berbahagia selama-lamanyer bersama insan2 yg disayangi...

 

Sempena menyambut ulangtahun Amirul ita telah buatkannyer Rainbow Cake. Actualy kek ni ita buat pada cuti sekolah hari tu... so dah tak de lah ye... semuanyer dah terhadam... dah! Kami sekeluarga selebrate Birthday Amirul lebih awal kerana tau Birthdaynyer jatuh pada hari persekolahan. So nak pergi tengok pun mmg tak boleh lah kan... mungkin ita akan menjenguknyer pada hujung minggu ni...

Berbalik pada resepi kek ni ita ambil kat SINI. Kek ni kek sponge biasa. Untuk setiap layer ita sapukan bluebery paste. Pada mulanyer ingat nak buat choc cake tapi Birthday Azrul ita dah buat choc cake.. tu yg ita tukar pada rainbow cake. Harap2 biarlah hidupnyer lebih ceria dan warna warni.... seperti warna sang pelangi...

MyKitchen's Recipe

RAINBOW CAKE
The Martha Stewart Show, April 2010

• Vegetable shortening - ita guna butter
• 3 cups all-purpose flour - 3 cwn tpg gandum
• 4 teaspoons baking powder - 4 sudu kecil baking powder
• 1/2 teaspoon salt - 1/2 sudu teh garam
• 2 sticks (1 cup) unsalted butter, room temperature - 1 cwn butter tampa garam (suhu bilik)
• 2 1/3 cups sugar - 2 1/3 cwn gula
• 5 large egg whites, room temperature - 5 biji telur gred A ( suhu bilik )
• 2 teaspoons pure vanilla extract - 2 sudu teh esen vanila (ita tak de pure so tukar esen)
• 1 1/2 cups milk, room temperature - 1 1/2 cwn susu ita guna fresh milk (suhu bilik)
• Red, orange, yellow, green, blue, and purple gel food coloring - pewarna merah, orange, kuning, hijau, biru, purple dan ita tambah pink
• Lemony Swiss Meringue Buttercream - yg ni frosting atau filling dia tapi filling ita tukar blueberry paste

Directions

Preheat oven to 350 degrees. Brush six 9-inch-round cake pans (or as many 9-inch cake pans as you have, reusing them as necessary) with shortening. Line bottom of each cake pan with parchment paper; brush again and set aside.
Panaskan oven 170c. Leser loyang 9" bulat (ita guna 4 segi) dgn lelemak sayuran (ita guna butter) Alas tapak loyang dgn kertas minyak sapukan juga minyak atas kertas dan ketepikan. Untuk step ni ita hanya ada 2 loyang shj. jadi ita masak satu2. Bila masak, sejukkan dan terus keluarkan dari loyang sebab nanti nak guna lagi. So ita alaskan dgn kertas minyak baru untuk setiap kek.
 
In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.
Dlm bekas yg besar campurkan tepung, baking powder dan garam. Ketepikan (ita ayak dulu) 

Dlm bekas lain, pukul butter dan gula hingga creamy dgn mixer dan berkelajuan max. Slowkan kelajuan dan masukkan putih telur dan pukul hingga rata. campurkan vanila, dan pukul lagi hingga bercampur sempurna. Masukkan epung dan susu berselang seli. dimulakan dgn tepung dan diakhiri dgn susu. pukul hingga adunan sebati.

Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 15 minutes (working in batches if necessary).
Bahagikan adunan kepada 6  bahagian (ita bhg 7)  letakkan pewarna utk setiap bahagian. Tuang dlm acuan dan bakar satu persatu. Untuk setiap kek bakar selama 15 minit atau sehingga kek masak.

Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.
Setelah kek masak. biarkan sejuk 10 minit keluarkan letak atas redai dan biarkan sejuk sepenuhnyer. Dan habiskan membakar ke 6 lapisan seterusnyer

Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the purple layer on the cake plate. Spread a scant 1 cup buttercream filling over the first layer with a small offset spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers.
Ratakan kek dgn pisau pemotong kek jika permukaan nyer tidak rata. Susun lapisan pertama, letakkan filling boleh guna buttercream, tapi ita guna blueberry paste. ratakan dan letakkan selapis lagi kek di atasnyer dan buatlah begitu seterusnyer sehingga habis 6 atau 7 lapis

Place the remaining red layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
sapukan pula pada keseluruhan kek dgn frosting nipis sahaja. Masukkan dlm peti ais selama 30 minit.

Using an offset spatula, cover cake again with remaining frosting.
setelah frosting keras sedikit, sapukan keseluruhan kek dgn frosting dan hiaslah ikut kreativiti masing.

• For the Filling and Crumb Coat  

  yg ni ita tak buat ita gantikan dgn blueberry paste

  • 9 large egg whites - 9 putih telur gred A
  • 1 3/4 cups sugar - 1 3/4 cwn gula
  • 2 cups (4 sticks) unsalted butter, cut into small pieces, room temperature - 2 cwn butter tampa garam potong kecil, suhu bilik
  • 2 teaspoons pure lemon extract - 2 sudu teh pure / jus lemon

• For the Frosting

  • 5 large egg whites - 5 putih telur gred A
  • 1 cup sugar - 1 cwn gula
  • 1 cup (2 sticks) unsalted butter, cut into small pieces, room temperature - 1 cwn butter tampa garam potong kecil, suhu bilik
  • 1 teaspoon pure lemon extract - 1 sudu teh pure/jus lemon

Directions

Make the filling and crumb coat: Cook egg whites and sugar in a small saucepan over medium heat, whisking constantly until sugar is completely dissolved. Transfer to the bowl of an electric mixer fitted with the whisk attachment; mix on high speed until mixture is room temperature. With the mixer on medium-low, add butter, one piece at a time, mixing well after each addition.
Untuk filling atau inti dan lapisan luar : Masak putih telur dan gula dlm kuali dgn api sederhana. kacau hingga gula larut. tutup api tuang larutan tadi dlm mangkuk mixer. pukul dgn kelajuan tinggi hingga mencapai suhu bilik. Perlahankan mixer pada kadar sederhana dan campurkan butter satu persatu pukul hingga sebati.

Remove whisk attachment and switch to paddle attachment. Increase speed to high and beat until buttercream comes together, about 5 minutes; beat in lemon extract.
tukarkan pemukul mixer kepada paddle. tinggikan kelajuan dan pukul hingga hingga menjadi lembut dan creamy. selepas 5 minit masukkan jus lemon dan pukul sebati.

Make the frosting: In a clean saucepan and bowl of an electric mixer, repeat process in step 1.
Untuk frosting caranyer sama juga seperti diatas.

Untuk kek ni ita gunakan frosting Butter Cream. Cara penyediaannyer lebih mudah.

BUTTER CREAM
80 gm mentega
200 gm krimwell
350 gm golden syrup

Pukul mentega dan krimwell hingga kembang.
Masukkan golden syrup dgn perlahan dan kacau adunan hingga rata.