[AFTERNOON TEA Cake]
My kind of afternoon tea cakes.. 6" Pure Rich Butter Cake in different flavours.. ~ Pandan Coconut ~ Speculoos Cookies
~ Chocolate Messes
~ Orange Butter ~ Charcoal Butter
And so much more flavours...
P/S: this is the same cake I used on my customized birthday/ wedding cakes..
Vanilla swiss meringue peaks
170g egg whites
250g granulated sugar
100g icing sugar
Pinch of salt
2 tsp vanilla essence/extract
Add egg whites, salt and granulated sugar to a heat safe bowl and set over a pot of simmering water. The bottom of the bowl shouldn’t be touching the water.
Stir continuously for 8-10 mins or until all the sugar is dissolved.
You can check this by rubbing a little between your thumb and fingers.
Take it off the heat and immediately start whipping this on a high speed with an electric mixer. Gradually add icing sugar and whip up until stiff peaks form and the meringue cools down. Add vanilla and give a quick mix. Pipe blobs in the shape of your choice onto parchment lined trays and bake in a preheated oven for 25-30 mins at 100c.
They’ll be crunchy on the outside and melt in your mouth soft from inside. Enjoy!