Here’s a Peppermint Cake! I’ve just made this weekend : FoodPorn
FOR THE PEPPERMINT SPONGE
400g Butter 400g Caster Sugar 7 Eggs 400g Self-raising flour 2 tsp Vanilla Extract Some Peppermint flavouring inexperienced meals colouring
Pre-heat the oven to 170°C, fan 150°C. Grease and line 2 x eight inch (20cm) springform cake tins with nonstick baking paper.
In a massive blending bowl, cream in combination the butter, vanilla extract and sugar the usage of an electrical handheld whisk till gentle and fluffy. Add the meals colouring and the egg one at a time, beating neatly between additions, till totally included. Carefully fold the flour in the usage of a massive steel spoon and spoon the batter calmly into the 2 ready cake tins. Bake for 40-45 mins till springy to touch and a cake tester comes out blank when inserted into the centre of the desserts. Remove and make allowance the tins to chill on a cord rack for five mins ahead of turning out and peeling away the nonstick baking paper.
For the Italian Meringue Buttercream
three Large White Eggs
200g Caster Sugar
300g Soft Butter, reduce into small cubes
2 tsp Vanilla Extract
inexperienced meals colouring Chocolate sprinkles
Buttercream recipe ➡️ https://youtu.be/uUZ2P196K6c
I used part standard buttercream and part peppermint buttercream