Chequerboard wafer cake

 

Chequerboard wafer cake


375g (2 1/2 cups) plain flour

1/2 tsp baking powder

1/4 tsp bicarbonate of soda

230g unsalted butter, at room temperature

430g (2 cups) caster sugar

6 eggs

1 tbsp vanilla extract

250g sour cream

Pink gel or liquid food colouring, to tint

2 x 175g packet creme wafer minis

buttercream

5 egg whites

270g (1 1/4 cups) caster sugar

340g unsalted butter, chopped, at room temperature

2 tsp vanilla extract

Step 1

Preheat the oven to 160C/140C fan forced. Lightly grease two 7cm deep, 14 x 24cm (base size) loaf pans and line base and sides with baking paper, allowing the 2 long sides to overhang.

Step 2

Sift the flour, baking powder and bicarb into a bowl. Use electric beaters to beat the butter and sugar in a separate bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla and beat until combined. Gently fold the flour mixture into the butter mixture, alternating with the sour cream, until just combined.

Step 3

Pour half the cake mixture into 1 prepared pan. Smooth the top. Add a little food colouring to tint the remaining cake mixture pink then pour into the remaining pan. Smooth the top. Bake for 1 hour 10 minutes or until a skewer inserted into the centre of the cakes comes out clean. Set aside in the pans for 10 minutes to cool slightly before transferring to a wire rack to cool completely.

Step 4

To make the buttercream, use a balloon whisk to combine the egg whites and sugar in a large heatproof bowl. Place bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Cook, stirring often with the whisk, for 3-5 minutes or until hot to the touch (to test, transfer a small amount to a saucer and if mixture is hot, it is ready). Remove bowl from heat and transfer mixture to a stand mixer with the whisk attachment (you can also use electric beaters). Whisk on high speed for 10 minutes or until almost room temperature. Switch to paddle attachment. Reduce speed to low. Gradually add the butter, beating well after each addition, until pale and creamy. Add the vanilla and a pinch of salt. Beat until well combined. Transfer 1 cupful of the buttercream to a piping bag fitted with a 1cm plain round nozzle.

Step 5

Use a large serrated knife to trim and level the top of each cake. Cut each cake in half horizontally. Layer alternate slices of pink and vanilla cake on top of each other, using a little of the buttercream between each layer to adhere. Use the knife to level the sides of the cake if necessary. Evenly slice the cake lengthways into four long pieces.

Step 6

To assemble, spread a little buttercream into the centre of a serving plate or cake board. Lay a slice of cake flat and cover with a little buttercream. Layer with the remaining cake slices, taking care to alternate the colours to form a chequerboard and covering each layer with a thin layer of buttercream. Spread remaining buttercream over the top and sides of cake. Use an offset palette knife or cake scraper to smooth the sides and top. Pipe peaks of the reserved buttercream over the top of the cake in rows to cover. Arrange wafers in a chequerboard pattern over the top of the buttercream peaks.

 

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