How to Make Delicious Soft cake with cheddar and swiss meringue buttercream

Soft cake with cheddar and swiss meringue buttercream. When the cake is baked take it out of the oven and flip the cake on the cooling rack and flip it again. After that trim the top of the cake and decor it with buttercream and a lot of shredded cheddar cheese. Switch to the dark mode that's kinder on your eyes at night time.

Place over saucepan of hot water, with the water not high enough to touch your bowl, and heat on low. Whisk until the mixture has no sugar granules left. Test this by rubbing a small amount of mixture between your fingers. You can have Soft cake with cheddar and swiss meringue buttercream using 12 ingredients and 5 steps. Here is how you cook that.

Ingredients of Soft cake with cheddar and swiss meringue buttercream

1. Prepare 6 of egg yolks.
2. Prepare 2 of whole eggs.
3. It's 87 gr of sugar.
4. Prepare 1/2 tsp of vanilla extract.
5. Prepare 45 gr of cake flour.
6. Prepare 10 gr of milk powder.
7. You need 14 gr of cornstarch.
8. Prepare 1/2 tsp of baking powder.
9. Prepare 3 gr of cake leavener (optional).
10. Prepare 60 gr of melted unsalted butter or margarine.
11. It's of If you are using butter,put a pinch of salt.
12. It's of Cheddar cheese for topping.

The mixture should look like marshmallow. Turn off the mixer, scrape down the sides and bottom of the bowl with a spatula, then turn the mixer to medium speed. Remove from heat and return to the mixer. I love Swiss Meringue buttercream because it's smooth, silky, and not toothachingly (if there is such a word) sweet.

Soft cake with cheddar and swiss meringue buttercream instructions

1. Melt the butter/margarine. Set aside and pre heat your oven on 170'c.
2. Mix the yolks,eggs,sugar,vanilla extract until soft glossy peak on high speed..
3. Put together flour,milk powder,cornstarch and baking powder sift into a bowl and slowly put into the wet ingredient on low speed until mixed, and lastly put the melted butter in and mix until well combine. Do not over mixed..
4. Last step pour your cake mixture into 20x20 pan (with baking paper) smooth it out with spatula and lightly drop the pan twice to release air bubbles.Bake in 170'c oven for 30-35 minutes depends on your oven.
5. When the cake is baked take it out of the oven and flip the cake on the cooling rack and flip it again. Let it completely cool. After that trim the top of the cake and decor it with buttercream and a lot of shredded cheddar cheese. Enjoy!.

Lauren Kitchens buttercream "mock Swiss" recipe is pretty easy to make and taste delicious. It is not quite as silky as cooked meringue buttercreams, but is smoother than American style buttercream. I've made it a couple of times and it smoothed out and piped up just as a meringue buttercream does, & it did not crust. Place egg whites and sugar into the bowl of your stand mixer and place the bowl over the simmering water. Bowl should not touch the water.