Ingredients for Cake
Cake flour: 400g
Baking powder: 2 tsp
Vanilla powder: 1 tbsp
Milk powder: 2 tbsp
Unsalted butter: 330g
EZ 25K (cake emulsifier): 2 tbsp
Granulated sugar: 4 cups
Salt: ½ tsp
Eggs: 6
Evaporated milk: 1 ½ cups
Ingredients for Buttercream
Unsalted butter: 400g
Shortening: 250g
Thick sugar syrup: 200g
Salt: 1 tsp
Vanilla extract: 1 tsp
Instructions for Cake
1. Sift the cake flour, baking powder, vanilla powder, and milk powder together. Set aside.
2. In a mixing bowl, cream the butter and EZ 25K using a Sharp stand mixer EMS-52 with a whisk attachment on high speed (speed 6). Gradually add sugar and salt while beating until fully dissolved.
3. Reduce the speed to medium (speed 3) and add eggs one at a time, mixing until well incorporated.
4. Lower the speed to the lowest setting (speed 1) and gradually add the flour mixture and evaporated milk, alternating between them. Begin and end with flour, mixing gently at speed 2 until combined.
5. Pour into a cake pan and place it on the lower rack of a Sharp EO-70K electric oven.
Bake at 170-180°C for 40 minutes using top and bottom heat. Once baked, remove and let it cool completely.
6. Decorate with buttercream and serve.
Instructions for Buttercream
1. In a mixing bowl, beat butter, shortening, and vanilla extract using a Sharp stand mixer with a whisk attachment on high speed (speed 6) until fluffy.
Gradually add the thick sugar syrup and salt, beating continuously until smooth and creamy.
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