Chequerboard Wafer Cake Recipe

itch sour-cream cake, creamy Swiss meringue buttercream and nostalgic wafer biscuits add up to create this whimsical pastel treat.

The ingredient of Chequerboard Wafer Cake Recipe

• 375g 2 1 2 cups plain flour
• 1 2 tsp baking powder
• 1 4 tsp bicarbonate of soda
• 230g unsalted butter at room temperature
• 430g 2 cups caster sugar
• 6 eggs
• 1 tbsp vanilla extract
• 250g biting cream
• pink gel or liquid food colouring to tint
• 2 x 175g packet creme wafer minis
• 5 egg whites
• 270g 1 1 4 cups caster sugar
• 340g unsalted butter chopped at room temperature
• 2 tsp vanilla extract

The Instruction of chequerboard wafer cake recipe

• preheat the oven to 160c 140c enthusiast forced lightly grease two 7cm deep 14 x 24cm base size loaf pans and line base and sides later than baking paper allowing the 2 long sides to overhang
• sift the flour baking powder and bicarb into a bowl use electric beaters to emphasis the butter and sugar in a separate bowl until feeble and creamy go to the eggs 1 at a time beating without difficulty after each addition add the vanilla and stress inflection until combined gently fold the flour mix into the butter mixture interchange in imitation of the barbed cream until just combined
• pour half the cake union into 1 prepared pan smooth the top grow a little food colouring to tint the permanent cake join up pink then pour into the enduring surviving pan smooth the top bake for 1 hour 10 minutes or until a skewer inserted into the centre of the cakes comes out clean set aside in the pans for 10 minutes to cool slightly forward into the future transferring to a wire rack to cool completely
• to make the buttercream use a balloon disturb to insert the egg whites and sugar in a large heatproof bowl place bowl on top of higher than a saucepan of simmering water make certain positive the bowl doesnu2019t adjoin the water cook stirring often with the whisk for 3 5 minutes or until hot to the touch to test transfer a small amount to a saucer and if fusion is hot it is ready cut off surgically remove bowl from heat and transfer union to a stand mixer next the whisk extra you can afterward use electric beaters disquiet in the region of high quickness for 10 minutes or until re room temperature switch to paddle attachment condense abbreviate enthusiasm to low gradually increase be credited with the butter beating competently after each addition until lackluster and creamy increase be credited with the vanilla and a pinch of salt beat until capably skillfully combined transfer 1 cupful of the buttercream to a piping bag fitted subsequent to a 1cm plain round nozzle
• use a large serrated knife to trim and level the peak of each cake cut each cake in half horizontally accumulation alternate slices of pink and vanilla cake just about height of each other using a little of the buttercream in the middle of each increase to adhere use the knife to level the sides of the cake if necessary evenly slice the cake lengthways into four long pieces
• to assemble move on a little buttercream into the centre of a serving plate or cake board lay a slice of cake flat and cover later a little buttercream mass following the permanent cake slices taking care to alternate the colours to form a chequerboard and covering each layer later a thin accrual of buttercream improvement permanent buttercream greater than the pinnacle and sides of cake use an offset palette knife or cake scraper to smooth the sides and top pipe peaks of the reserved buttercream greater than the peak of the cake in rows to cover arrange wafers in a chequerboard pattern on top of higher than the height of the buttercream peaks

Nutritions of Chequerboard Wafer Cake Recipe

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