I AM STELLA FROM SRI LANKA.
When planning your next party, try this sunflower shaped cake recipe.
- FOR THE CAKE:
- 150 grams Cake Flour, Sifted
- 1-½ teaspoon Baking Powder
- 75 grams Butter
- 6 whole Eggs (separated)
- 200 grams Sugar
- 1 teaspoon Vanilla
- _____
- FOR THE BUTTER CREAM FROSTING:
- 250 grams Butter
- 500 grams Icing Sugar
- 2 Tablespoons Milk
- 1 teaspoon Vanilla
- 2 drops Food Coloring Yellow (for The Light Yellow Frosting Portion)
- 3 drops Food Coloring Yellow (for The Dark Yellow Frosting Portion)
- 2 Tablespoons Chocolate Candy Or Sprinkles, For Decorating
Preparation Instructions
For the cake:
Sift the flour and baking powder three times. Set aside.
Melt the butter in a small pan over low heat. Once melted, remove from heat and let cool. Set aside.
Separate the egg whites and yolks. Beat egg whites until they become white and frothy. Add sugar little by little and continue beating until sugar dissolves.
Next add the egg yolks and beat about 5 minutes. After that, add in the dry ingredients, melted butter, and vanilla. Mix well using a rubber spatula.
Pour the cake batter into an 9-inch sunflower shaped cake pan that has been greased with butter and floured.
Preheat oven to 180 C degrees and bake the cake for 25 minutes.
The cake is ready when you can lightly press on it with your finger and it bounces back.
Remove the cake from the oven and let cool before decorating it. When the cake is cool, invert it onto your serving platter and peel off the top crust (just the outer crust) of your cake.
For the frosting: Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar and milk, beating constantly until combined. Add vanilla . Mix. Divide into two portions. Add food coloring to each portion (2 drops in one, 3 drops in the other). Mix well.
Fill pastry bag (piping bag)with the butter cream frosting and pipe onto the cake. (Use star nozzle). Next place chocolate candy in the center of cake (for the sunflower seeds). I’ve done in the photo above.
Serve and enjoy.
Sift the flour and baking powder three times. Set aside.
Melt the butter in a small pan over low heat. Once melted, remove from heat and let cool. Set aside.
Separate the egg whites and yolks. Beat egg whites until they become white and frothy. Add sugar little by little and continue beating until sugar dissolves.
Next add the egg yolks and beat about 5 minutes. After that, add in the dry ingredients, melted butter, and vanilla. Mix well using a rubber spatula.
Pour the cake batter into an 9-inch sunflower shaped cake pan that has been greased with butter and floured.
Preheat oven to 180 C degrees and bake the cake for 25 minutes.
The cake is ready when you can lightly press on it with your finger and it bounces back.
Remove the cake from the oven and let cool before decorating it. When the cake is cool, invert it onto your serving platter and peel off the top crust (just the outer crust) of your cake.
For the frosting: Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar and milk, beating constantly until combined. Add vanilla . Mix. Divide into two portions. Add food coloring to each portion (2 drops in one, 3 drops in the other). Mix well.
Fill pastry bag (piping bag)with the butter cream frosting and pipe onto the cake. (Use star nozzle). Next place chocolate candy in the center of cake (for the sunflower seeds). I’ve done in the photo above.
Serve and enjoy.
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