Coffee Cake Recipe in Tamil | Cake with Buttercream frosting in Tamil | Easy Baking Recipes in Tamil
In this video we will see how to make coffee cake recipe in Tamil. Along with the cake we will see how to make buttercream frosting at home. Since we are making coffee cake, I have added some coffee to flavor the buttercream icing. The overall cake has a mild coffee flavor and looks amazing. Coffee cake is an ideal cake for birthday celebrations. It is super moist and absolutely delicious.
This cake can also be made without oven in a pressure cooker.
For instructions on making the cake without oven please watch
Friends, please do try this coffee cake recipe at home and bake this delightful cake for your friends and family. Also please do share your feedback about the recipe in the comments below. All the best and happy cooking!
For detailed coffee cake recipe with list of ingredients please visit
How to Bake Chiffon Cake for the Holidays! | LIVESTREAM w/ Anna Olson
Recipe below! I'll show you how to make this lime chiffon cake with a raspberry swiss meringue buttercream! This cake has a fluffy texture, a rich but not overly sweet frosting and a combination of flavours that is truly a crowd-pleaser. (I like this cake so much, in fact, that I make it in the summer, grill unfrosted slices on the BBQ and serve them with fresh fruits.)
Brought to you by Rolling Meadows!
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• Recipe •
Makes one 10-inch (25 cm) layer cake
Serves 16
Prep Time: 45 minutes
Cook Time: 75 minutes
Make Ahead Tip: You can bake and assemble the cake a full 1 to 2 days before serving and store well wrapped at room temperature. Add berry garnish no more than 4 hours before serving, otherwise the sugar on the berries will dissolve. Store decorated cake uncovered in the fridge until serving time.
• Ingredients •
Cake
7 large eggs, separated and at room temperature
3 large egg whites, at room temperature
2 tsp (8 g) cream of tartar
1 ½ cups (300 g) granulated sugar, divided
2 ¼ cups (290 g) cake and pastry flour
2 tsp (6 g) baking powder
½ tsp (2.5 g) salt
Zest of 3 limes
½ cup (125 mL) fresh lime juice
½ cup (125 mL) vegetable oil
¼ cup (60 mL) plain yoghurt or kefir
Buttercream
6 large egg whites
1 ⅔ cups (240 g) granulated sugar
1 ⅔ cups (365 g) unsalted butter, at room temperature
⅓ cup (80 mL) unstrained raspberry purée, made from frozen and thawed raspberries
OR 2 Tbsp of freeze-dried raspberry powder
1 Tbsp (15 mL) fresh lime juice
2 tsp (10 mL) vanilla extract
1 ½ cups (165 g) fresh raspberries
Granulated sugar, for garnish
Fresh mint leaves, for garnish
• Directions •
1. Preheat the oven to 325 °F (160 °C). Have ready an ungreased 10-inch (25 cm) angel food cake pan.
2. For the cake, place the 10 egg whites into a large mixing bowl, or stand mixer with fitted whip attachment. Add cream of tartar and whip on high speed until foamy. With mixer still running, add ¼ cup (50 g) of the sugar and continue to whip until mixture forms a medium peak when the beaters are lifted. Set aside.
3. Sift the flour, the remaining 1¼ cups (250 g) of sugar, baking powder and salt into a mixing bowl (if using a stand mixer, you do not need to wash the bowl or whip attachment). Add the lime zest, lime juice, oil, yoghurt or kefir, and 7 egg yolks. Blend on medium-low speed for a minute and then increase speed to medium-high, whipping for 2 minutes, until the batter is smooth.
4. Fold the whipped whites into the batter in two additions (using a whisk avoids deflating the whipped whites).
5. Pour batter into tube pan and bake for an hour, until centre springs back when gently pressed. Cool the cake in pan, either upside down on a wire rack, or directly on counter if pan has “feet.”
6. For buttercream, place egg whites and sugar in a metal bowl and set it over pot of gently simmering water. Whisk constantly but not vigorously until mixture reaches 150 °F (65 °C) on a candy thermometer, about 6 minutes.
7. Use electric beaters, or transfer the mixture to stand mixer with whip attachment, and whip on high speed until meringue has cooled to room temperature (it will hold a stiff peak by then).
8. With mixer still running on high, add butter a few pieces at a time. Buttercream will eventually deflate a little and become creamy yet fluffy looking. Beat in raspberry purée (or freeze dried raspberry powder), lime juice and vanilla. Set aside.
9. When cake is cooled and ready to assemble, run a palette knife around inside edge of cake pan. Insert bamboo skewer down the inside of the centre hole in a few places, to slightly loosen cake. Tap out cake onto counter (you may have to tap hard, but it will stay intact).
10. To assemble the cake, use a serrated knife to slice horizontally into three equal layers. Place the bottom third of the cake on a platter or cake stand and spread buttercream on top.
11. Set middle layer on top. Use a small palette knife to reach into centre hole and spread a little buttercream on edges of both layers of cake. Make sure it is well covered.
12. Spread some buttercream on top of middle layer of cake, then set top layer on, pressing gently to ensure cake is level.
13. Spread some buttercream around edges of the centre hole, then cover top and sides of cake completely. Chill cake uncovered until ready to serve.
14. To garnish the cake, make sure the raspberries are dry and room temperature. Dip half of the raspberries into granulated sugar—the sugar will stick to the berries and look like a light coat of frosting. Alternate dusted and undusted berries in a circle on top of the cake, and insert a few mint leaves so arrangement has the shape of a wreath.
Helpful Hint: Use buttercream at room temperature. When frosting the cake, it’s easiest to spread buttercream inside centre hole at each layer using a small palette knife, rather than trying to do all three layers together once the cake is fully assembled.
The Sharks Accuse The Creator of Wanna Date? of Having Everything Handed To Her | Shark Tank US
Melissa is seeking $100k for a 20% stake in her company Wanna Date
From Season 11 Episode 12
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Sharks Accuse The Creator of Wanna Date? of Having Everything Handed To Her | Shark Tank US
Pillow Party | Fabulous Cakes | Sweet AF Wednesdays
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