Basics of Baking: CAKE (Victoria Sponge Cake) | Asas Pembuatan Kek

by Asyraf Mutalib

PERHATIAN: JUGA DITULIS DALAM BAHASA MELAYU!

Arial

The idea to start this blog sparked some time in July of the year 2014. The reason why I created this blog was so that I have a medium where I can share some of the recipes I tried. Besides that, I wanted to help my fellow Malaysians to start baking since it isn’t a common thing in the household.

Not anymore.

For this post, I want to show the world how easy it is to make a cake. All you have to do is mix mix mix and there you have it, a cake!

WRONG.

You forgot to take out the butter.

And you didn’t measure the ingredients.

You also didn’t preheat the oven.

You did grease the pans, didn’t you?

And make the batter?

It’s been thirty minutes but you’re still not smelling the scent of the baking cakes? Maybe BECAUSE YOU DIDN’T EVEN PUT YOUR CAKE BATTERS IN THE OVEN?!

Just kidding. It’s super easy. I mean it.


ENGLISH

First of all, you must take the butter out of the fridge and leave it to soften (make sure to take out no less than the amount needed!). It usually takes about 30-40 minutes, depending on the temperature in your kitchen. When the butter is softened, it will be at about room temperature and when you press your fingers on it, it will easily form a dent. Basically, you need your butter to not be cold so it will incorporate easier when you make the batter afterwards. If not… things will get really ugly.

Now that you’ve left the butter to come to room temperature, it’s time to measure out the ingredients. I recommend using a digital kitchen scale but if you don’t have one, you can try eyeing it.

•3 eggs (185g) + 1 egg yolk

For this cake, you have to measure the mass of the eggs (excluding the additional yolk) in their shells. That way, you can determine how much butter, flour, and sugar you need.

•185g butter

•145g sugar

As you can see, I reduced 40g of sugar. I like to reduce the sugar in my bakes so I’ll live longer and be able to blog more. Just don’t reduce too much. 40g is about as far as it can go (not that I’ve tried more).

•185g all purpose flour

•½ tsp salt

•2½ tsp baking powder

•1 tsp baking soda

•some milk (shouldn’t need more than  ¼ cup, 1 cup = 250ml)

The amount of milk depends on the thickness of your batter. If your batter is thick (or in other words, not runny enough), add a good amount of milk to thin it out.

After you’ve successfully measured the ingredients, preheat the oven to 180°C/350°F. Preheating is essential to ensure that the oven can get to the right temperature by the time your cake batters are ready to bake.

Time to grease the pans! I used two 6″ round pans. Most recipes like using a 9″ pan (one 9″ pan, mind you) but the cakes will come out thinner. Feel free to use any size but make sure to adjust the baking time.

Now we begin mixing.

1. Cream the butter until pale.

The point of creaming the butter is to add air. After creaming, the butter will become pale yellow. For this recipe, I used President butter. I suggest using a good quality butter made from milk. But if you’re still not confident, you can use the affordable ones. The kind of butter (or ‘butter’) you use will make your cake taste good or just OK.

Creaming the butter

Notice how the colour of the butter changes from yellow to a very pale yellow?

2. Gradually add sugar and cream well.

Add the sugar one tablespoon at a time and then continue mixing for a few minutes until the mixture becomes pale and increases in volume.

Creamed butter and sugar

3. Gradually add eggs and cream well.

Just like the sugar, gradually add the eggs and continue mixing until it is fully incorporated. It should be homogeneous.

4. Fold the dry ingredients into the mixture.

When folding, we gently stir the flour until it just combines. It is best done using a spatula or a spoon. When done properly, the cake will be soft as gluten formation is inhibited. Gluten makes your cake hard. Uh huh. We also fold to prevent from knocking all the air out of the batter (which came from all the creaming). The cake won’t rise without air in the batter and will end up dense and flat.

5. Stir in the milk.

The milk is important to thin out the batter so that it becomes almost runny so that it will be easy to pour into the pans. Just don’t add too much milk!

6. Pour the prepared batter into the greased pans.

7. Bake for 27-30 minutes.

Note that baking time varies. To check if the cake is done, a skewer inserted into the middle of the cake should come out clean and the cake will spring back (and feel firm) when gently pressed.

After the cakes have cooled completely and you’ve made and cooled the strawberry compote and whipped the whipped cream, it’s time to assemble the cake:

Place one cake on a plate. Spread the whipped cream. Pour compote over the cream. Cover with the remaining cake.

VSC

Done!

It wasn’t that hard, was it? I would say that it’s a piece of… kek *giggles*. It is easy and you must try it soon. This post isn’t perfect but I hope it will guide you to bake a cake. As long as you follow the steps I’ve shown above, your cake should turn out well and taste good. I will provide you with the recipe for the cake and the strawberry compote at the end of this post. Good luck trying the recipe out and may the odds be ever in your flavour!


BAHASA MELAYU

Terdapat beberapa perkara yang perlu dilakukan sebelum kita dapat menghasilkan sebuah kek yang enak.

Pertama, keluarkan menetega daripada peti sejuk dan biarkan di luar kira-kira selama 30 hingga 40 minit supaya mentega tersebut lembut dan mencapai suhu bilik. Jangan sekali-kali menggunakan mentega ketika sejuk kerana bahan-bahan tidak dapat bercampur dengan baik jika mentega berada pada suhu yang rendah.

Apabila mentega sudah mencapai suhu bilik, tibalah masa untuk menyukat bahan. Saya sarankan supaya anda menggunakan penimbang digital tetapi jika tidak ada, bolehlah sekadar mengagak.

•3 biji telur (185g) + 1 kuning telur

Untuk membuat kek ini, berat tiga biji telur tersebut perlu ditimbang sebelum dipecahkan (timbang dengan kulit sekali). Selepas itu, barulah kita dapat menentukan berapa berat yang diperlukan untuk mentega, tepung, dan gula.

•185g mentega

•145g gula

Sebagaimana yang dapat dilihat, saya telah mengurangkan jumlah gula sebanyak 40g. Anda boleh menggunakan jumlah yang sebenar jika anda ingin. Saya nasihatkan supaya jumlah gula yang dikurangkan tidak lebih daripada 40g kerana mungkin akan menjejaskan tekstur kek.

•185g tepung serbaguna

•½ sudu kecil garam

•2½ sudu kecil serbuk penaik

•1 sudu kecil soda bicarbonat

•sedikit susu (tidak lebih daripada ¼ cawan, 1 cawan = 250 ml)

Jumlah susu yang diperlukan bergantung kepada kepekatan sebatian yang dihasilkan. Jika sebatian pekat, tambahkan susu sedikit demi sedikit sehinggalah sebatian cair sedikit agar mudah untuk dituang ke dalam loyang.

Selesai menyukat bahan, panaskan ketuhar kepada 180°C/350°F. Penting untuk memanaskan ketuhar terlebih dahulu supaya ketuhar dapat mencapai suhu yang ditetapkan apabila tiba masa untuk membakar kek.

Seterusnya, griskan loyang. Saya hanya menyapukan minyak zaitun di bahagian dalam loyang. Yang dekat luar tidak perlu disapu dengan minyak kerana sebatian akan dituang di dalam loyang. Jangan terlebih rajin ye. Minyak masak juga boleh digunakan dan juga mentega kalau anda rasa murah hati. Untuk resipi ini, saya menggunakan dua loyang bulat 6″ kerana kek yang dihasilkan lebih tebal. Jika mahu menggunakan loyang 9″, gunakan satu sahaja dan tambahakan sedikit masa apabila kek dibakar di dalam ketuhar.

Sekarang tibalah masa untuk menyediakan sebatian.

1. Krimkan mentega sehingga warnanya bertukar pucat.

Tujuan mentega dikrimkan adalah supaya udara dapat ditambah ke dalam mentega. Selepas dikrimkan, mentega akan bertukar warna daripada kuning kepada kuning pucat ataupun putih. Saya menggunakan mentega jenama President bagi resipi ini. Saya cadangkan supaya anda menggunakan mentega yang berkualiti tinggi dan asli iaitu mentega yang diperbuat daripada susu. Namun jika anda masih ragu ragu untuk berbelanja lebih, anda boleh menggunakan mentega mampu milik. Jenis mentega (atau ‘mentega’) yang digunakan akan menyebabkan kek anda rasa sedap ataupun ala kadar sahaja lebih-lebih lagi bagi kek yang menggunakan jumlah mentega yang banyak seperti kek ini.

Creaming the butter

Cuba lihat perubahan warna mentega sebelum, semasa, dan selepas dikrimkan.

2. Tambahkan gula sedikit demi sedikit dan krim dengan baik.

Gula perlu ditambah satu sudu demi satu sudu untuk mempermudahkan gula dan mentega menjadi sebati. Sebatian terus dikrimkan sehingga menjadi pucat dan berganda jumlahnya.

Creamed butter and sugar

3. Masukkan telur sedikit demi sedikit and krim dengan baik,

Sama sahaja seperti gula, masukkan telur ke dalam sebatian sedikit demi sedikit sehingga sebati dan krimkan selama beberapa minit. Jangan masukkan telur-telur sekali gus kerana telur-telur tersebut tidak akan dapat bercampur dengan baik ataupun sebatian akan curdle.

4. Gaulkan tepung ke dalam sebatian.

Tepung perlu digaulkan dengan berhati-hati. Langkah ini sesuai dilakukan menggunakan spatula atau sudu. Elakkan daripada menggaulkan tepung terlalu lama dan kasar kerana udara di dalam sebatian akan pecah. Kesannya, kek tidak akan naik seterusnya menjadi bantut, leper, dan keras.

5. Gaulkan susu.

Sebagaimana yang telah dijelaskan, susu digunakan untuk mencairkan sebatian supaya dapat dituang ke dalam adunan dengan mudah. Pastikan susu tidak dimasukkan secara berlebihan!

6. Tuangkan adunan ke dalam loyang.

7. Bakar selama 27-30 minit.

Masa pembakaran bergantung kepada kepanasan ketuhar. Untuk mengetahui jika kek sudah siap, lidi yang dicucuk di tengah kek akan keluar bersih tanpa cebisan adunan dan permukaan kek akan melantun balik jika ditekan (dengan lembut!) menggunakan jari.

Setelah kek dibiarkan untuk sejuk sepenuhnya dan anda telah menyediakan strawberry compote serta whipped cream, tibalah masa untuk membina kek:

Letakkan sebuah kek di atas pinggan. Letak whipped cream. Tuang strawberry compote. Letakkan lapiskan kek yang kedua.

VSC

Siap!

Kacang je, kan? Sememangnya a piece of kek. Kek ini amat mudah untuk disediakan. Oleh itu, anda harus cuba membuat kek ini dengan segera. Walaupun banyak lagi yang masih kurang, saya berharap bahawa tulisan saya ini dapat menjadi panduan kepada mereka yang tidak pernah ataupun baru berjinak-jinak untuk membuat kek. Jika anda ikut langkah-langkah yang saya tunjuk, kek yang dihasilkan akan menjadi dan enak untuk dimakan. Selamat mencuba!


VICTORIA SPONGE CAKE

by Asyraf Mutalib

For the cake:

  • 3 eggs (185g) + 1 egg yolk, whisked
  • 185g unsalted butter, softened
  • 145g / generous ¾ cup sugar
  • 185g / 1⅓ cup all purpose flour
  • ½ tsp salt
  • 2½ tsp baking powder
  • 1 tsp baking soda
  • ¼ cup milk, room temperature
  • 1 cup whipping cream
  1. Preheat the oven to 180°C/350°F.
  2. Grease two round 6″ pans with oil.
  3. In a large bowl, cream the butter.
  4. Gradually add the sugar, one tablespoon at a time. Cream for another few minutes until pale and fluffy.
  5. Gradually add the eggs, one tablespoon at a time. Cream for another few minutes until homogeneous.
  6. Combine all the dry ingredients and fold into the mixture until just combined.
  7. Stir in the milk a little at a time until the batter is slightly thinned.
  8. Divide the batter equally between two pans and bake for 27-30 minutes. Let the cake cool in the pan for 10 minutes before taking it out to cool completely.
  9. Whip the whipping cream until stiff peaks.
  10. Assemble the cake.

For the strawberry compote:

  • 1½ punnets / 2 cups of strawberries, quartered (I used frozen)
  • 1½ tbsp sugar
  • a pinch of salt
  • ½ cup water
  1. Place all the ingredients in a saucepan over high heat and bring to boil.
  2. Let the mixture bubble until it thickens (can be from 10-20 minutes). Be careful not to dry out the compote!
  3. Remove from heat and cool completely.

If you happen to have tried this out, please let me know how it goes! Leave a comment below or tag your photos with my username (asyrafmutalib) on Instagram. Have fun!

Advertisements