![]() Once you have finished adding the butter and it has mixed on medium speed for about a minute the buttercream will be creamy and glossy looking again. WARNING: After you have added about half of the butter, it may look curdled and runny, this is normal and you should continue adding the rest of the butter. Once the egg whites are whipped and cooled, add the butter, 2 tablespoons at a time on medium speed. ![]() If the egg whites are not cooled off sufficiently it will melt the butter when you add it. Whip until it is light, fluffy, glossy and the bowl feels just about room temperature. Once it is completely smooth, put the bowl on the mixer and beat with the whip attachment on medium high speed. ![]() Feel the egg mixture between your fingers to check for graininess. Brush the sides down with the spatula to make sure all the sugar is melted. Put the bowl over a double boiler and stir it with a rubber spatula until the sugar is completely melted. In the bowl of a stand mixer combine the egg whites and sugar. The cake in the bowl may take a few more minutes. ![]() Add the banana puree and mix until incorporated.Īlternate adding the flour mixture and buttermilk, starting and ending with the dry ingredients.ĭivide the batter between the cake pan and the prepared bowl.īake the cakes for about 40 minutes, or until a tester comes out clean. Add the eggs one at a time, mixing well after each. In a mixer fitted with the paddle attachment, cream together the butter and sugar until light in color and fluffy. In a medium bowl whisk together the flour, baking powder, baking soda, salt, and cinnamon. Line the cake pan with a parchment paper round. Butter and flour an 8-inch cake pan and an 8-inch metal mixing bowl. ![]()
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