Wednesday, August 30, 2017

Making Old School Cake (Bolu Jadul)

I planned to update my blog about my life and children (just like I used to!), but I still haven't gotten the time to select and edit their photos. Not to mention, B caused my laptop to fall to the hard floor (from a waist tall desk!) few weeks ago. Alas, my hard disk was impossible to salvage then to my horror, I found out that my husband had formatted my only back-up data in the external hard disk without my knowledge. My world crumbled once more when that happened and I was literally mourning the loss of my 10 years' worth of data for a week. I got thinner because I totally lost my appetite and was generally very upset that whole week. Undoubtedly, I was mostly devastated that I've lost all my and my children's precious pictures that I took since the invention of digital camera and smart phone. *grumble*grumble*

Moving to a happier topic, here is an old-school cake recipe that I tried a couple weeks ago. I am not sure if it's actually a sponge cake because the texture of the cake is a bit spongy. Anyway, this recipe only uses simple staple baking ingredients, easy to make, yummy, soft and very versatile.

 I love pretty cakes!

OLD SCHOOL CAKE (BOLU JADUL)
(Source: Lia Nuzul)

Ingredients:

4 Eggs, at room temperature
1 tsp Vanilla extract, optional
100gr Sugar
80gr Melted butter
100gr Cake flour
20gr Milk powder

Methods:
  1. Sift flour and milk powder. Set aside.
  2. Beat eggs, sugar and vanilla essence using high-speed mixer until pale and thick.
  3. Lower the mixer's speed and add in the sifted flour.
  4. Fold the melted butter into the cake batter and incorporate well using a plastic spatula.
  5. Slowly pour the cake batter into a lined tin. 
  6. Bake the cake in a preheated oven at 170 C for about 25 minutes or until cooked through.
  7. Let the cake cool down completely before start decorating it.

Everyone's favorite.

You can decorate the cake with any topping you want - buttercream, nutella, PB, chocolate ganache, anything you desire or available at home. I topped mine with simple buttercream (a mixture of butter and condensed milk) and generous amount of dark chocolate rice. Enjoy!

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