Sigh… I’ve just reached my upper 20s…
I was always okay with being in my 20s, as long as it was the early 20s. Now that I’ve turned 26 I can’t stop thinking about how that’s only 4 years away from 30! Gasp!
In reality, I’m still a kid at heart. I still watch Disney movies and belt out each and every song because, yes, I still know them by heart. I still drink chocolate milk and dance around my house with the music blaring. I definitely still eat Fruity Pebbles and pick the marshmallows out of the Lucky Charms cereal. And I most certainly still have the same best friends to giggle with for hours on end that I had when I was 6 years old.
So what I’m trying to say is, 6 or 26, life is good so keep doing the same things that make you happy even though you’ve entered into a higher “age group.”
Now it’s time for the cake. What on earth does a pastry chef get for a birthday cake on her birthday? Does she make her own cake? Do others dare to bake one, or get one from the local bakery?
Yes, friends. I made my own birthday cake. Wait! Don’t feel sad about that! Did you really think that I wanted to do anything else on my birthday? This is my life and on my day I wouldn’t want to be anywhere else than in the kitchen baking.
I could have had any cake I wanted. I could have made myself the fanciest French-style cake with 8 different layers… but I didn’t. I made what I would like to call a, “Katie” cake. This means flavors as simple as possible. As a child I was a simple eater. Easy? No… Simple. I wanted white on white cake or pizza with just cheese. I wanted pasta, NO SAUCE! and a simple grilled cheese sandwich.
Nowadays, my palate has totally changed, but I still crave that white on white cake! So that’s I did, but I fancied it up a bit!
Vienna Sponge Cake Layered with French Buttercream
For the Vienna Sponge Cake:
170 g eggs
95 g sugar
47 g flour
47 g corn starch
2 g baking powder
40 g oil
Start by preparing the cake form, lining it with baking paper and weighing out all the ingredients: The eggs and sugar in one (metal or glass) bowl, the flour, corn starch and baking powder sifted into another bowl, and last the oil in a microwavable bowl.
Begin beating the eggs and sugar over a water bath on the stove until the eggs are nice and warm to the touch. Remove from heat and continue beating until light, fluffy, and cooled. We’re looking for maximum volume here, so you will probably beat the eggs longer than you think!
Fold the sifted dry ingredients into the eggs. Finally, fold in the slightly heated oil (in the microwave for a few seconds). Pour into prepared cake form.
Bake 190 Celsius for about 22-25 minutes. Let cool.
Once cooled carve your cake. I wanted 3 layers of cake so I leveled my cake out into thirds. If you prefer 2 layers, or even none, no problem!
For the French Buttercream:
300 g butter
37 g sugar
190 g eggs
1 g vanilla
Once again, start by weighting out all the ingredients: The butter in one bowl and the sugar, eggs, and vanilla in another (metal or glass).
Whip the butter until nice and fluffy and lighter in color. Set aside
Begin beating the eggs and sugar over a water bath on the stove until the eggs are nice and warm to the touch. Remove from heat and continue beating until light, fluffy, and cooled. Again, we’re looking for maximum volume here, so you will probably beat the eggs longer than you think!
Reduce the speed and begin adding the whipped butter, spoonfuls at a time. Continue beating once all the butter is added. You may need to increase the speed a bit to get the homogeneous consistency that you want.
To ice the cake:
Start with a clean, flat plate. Place the bottom cake layer on the plate. Spoon out the desired amount of buttercream onto the cake layer. With an offset palate, spread the buttercream evenly. Place the second layers of cake on top and press, slightly. Repeat with another spoonful of buttercream. Spread. Add the last cake layer. Press, slightly.
Now, ice the cake in a thin layer. We’re using this as the base layer and will ice the cake again to ensure there aren’t any crumbs in the buttercream. Place in the refrigerator for about a half hour.
Remove from fridge and ice the cake a second time making sure to smooth out all imperfections.
Finally, add berries as decorations!