Tiny Tall Cakes Recipe 395 Recipes

TALL & MOIST SPONGE CAKE

Steps:

• Pre-heat oven to 170 C / 338 F and bring all ingredients to room temp
• Prepare a 15 cm (6 inch) round cake pan with parchment paper inside and cake strip around
• Beat together egg yolk, vanilla extract and half of the sugar (75 g) for at least 5 minutes until very pale, creamy and fluffy
• Beat in the rest of the wet ingredients; oil and milk
• Sift in flour then gently fold it in with a Rubber spatula just until combined, do not overmix
• Whip egg whites starting on low speed on your Stand mixer while adding the rest of the sugar (75 g), one tablespoon at a time. Increase the speed and whip for about 5-8 minutes until stiff and glossy and the sugar completely dissolves
• With the help of a Rubber spatula gently fold egg whites into the flour egg yolk mixture. Since the flour mixture is quite thick it's worth first to loosen it up by 1/4 of the whipped egg white mixture then very gently fold the rest of the egg white in
• Pour the batter into the prepared 15 cm (6 inch) round cake pan
• Bake for approx. 60 minutes or until toothpick inserted comes out clean. Do not open the oven door in the first 45 minutes
• Flip the sponge cake upside down and let it completely cool on a Cooling rack
• Use according to cake recipe. This sponge will be rather tall so can be used either as a 2 tier or 3 tier cake

TINY TALL CAKES RECIPE - (3.9/5)

Steps:

• CAKE: Prepare one box cake mix batter. Butter and flour three clean 4 inch diameter cans (we used 28 ounce tomato cans). Divide batter among cans place on a baking sheet and bake at 350° F until cake springs back when touched in the center, 30-35 minutes. Cool completely. Remove from cans by running a knife around the edge and tapping gently (you can cover them with plastic wrap and chill in the fridge for 5 hours or up to 3 days for easier cutting). Cut cakes into layers about 1/2-inch thick, discarding the domed top. Spread each layer with meringue buttercream. Stack to make cakes of different heights. Smooth a thin layer (a crumb coating) of buttercream all over each cake and chill for 30 minutes. Frost again with desired color of buttercream, smoothing sides and top. Decorate with piped designs. MERINGUE BUTTERCREAM: Whisk together egg whites and sugar in a heatproof mixing bowl over a pan of simmering water until sugar has dissolved, about 5 min. Test by rubbing the mixture between your fingers - you shouldn't feel any sugar crystals. Transfer bowl to the mixer stand with whisk attachment or use a handheld mixer and beat on high until it cools and stiff peaks form, 10 to 12 min. Reduce speed to medium high and add butter a little at a time. (Buttercream may curdle but will become smooth as you continue to beat it.) Add vanilla. Use within a few hours or refrigerate up to a week. Before using, bring to room temperature and beat on low until smooth. Makes 10 cups.