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How To Make A Striped Cake🎂
Food & Drink
3 separated eggs
1 tsp vanilla extract
35 g butter
60 g cake flour
60 g whole milk
85 g castor (superfine) sugar
Preheat the oven to 350 degrees F.
Combine the egg, egg yolks, and vanilla extract in a bowl and whisk lightly.
Place butter in a small saucepan and heat gently until melted.
Add flour to the melted butter and cook through.
Transfer the butter-flour mixture to a bowl, and add the egg mixture a little at a time.
With a spatula, mix into a smooth batter and add the milk. Strain the batter and set aside.
Place the egg whites in a bowl and beat until foamy.
Add the sugar and continue beating until the result is glossy and there are stiff peaks.
Fold in the egg white mixture into the batter and fold carefully until just incorporated. Pour the batter into a 28x28cm cake pan and spread evenly with the spatula.
Bake for 20 minutes.
Let cool before adding jam and filling!
Frosts a 2-layer 6-in cake with plenty left over.
1.5 cups heavy whipping cream
8 oz mascarpone cheese
1 cup powdered sugar
pinch of salt
1 tsp vanilla extract
Combine the cheese, sugar, salt, and vanilla together. Stir it till smooth (or beat it, but the cheese is so smooth you shouldn't need to!) Beat the whipping cream to stiff peaks but don't let it curdle. Fold the whipped cream into the mascarpone mixture until combined. Add any food coloring if using.
Spread a thin layer of raspberry jam on the entire cooled cake.
Spread a layer of mascarpone frosting on the entire cooled cake on top of the jam.
Cut the cake into even strips (if you are meticulous, then measure it out to ensure it's all the same height). Roll the first strip like a swiss cake roll and prop upright. Take the other strip and wrap it around the roll, and do the same with the remaining strip (I had 3, you may have more).
I placed this on a cake board and let it chill in the fridge before frosting.