Resep Victoria Sponge Cake dengan Food Processor (plus Kelebihan Food processor dibanding Mixer)

Sudah sejak lama daku penasaran dengan kegunaan food processor untuk membuat cake. Hingga akhirnya, saya menemukan ini.

Dalam resep tersebut, disebutkan bahwa jika menggunakan food processor, kita hanya perlu memasukkan semua bahan ke dalamnya, lalu proses sampai lembut, dan terakhir tambahi susu. Panggang dua loyang. Terakhir, kasih whipped cream dan selai raspberry lalu tumpuk jadi satu. Whipped creamnya pun dibuat dengan food processor dari double cream. Jadi, setelah dipakai untuk mencampur bahan cake, cuci, lalu ganti blade nya dengan whisk blade, lalu proses, jadi deh.

lelehan selai yummuuy…

Cakep gak, sih? Lembut jadinya. Ane nggak punya mixer karena telah memilih si food prrocessor tercinta. Dia punya lima macam blade dengan fungsinya masing2. Bahkan dia bisa ngadon bakpao. Mantep kan? Memang lebih mahal dr hand mixer biasa, tapi kamu bisa grate keju, wortel untuk bakwan, bisa slice kentang untuk sambal kering, whip cream untuk es krim, ngalusin bumbu kalau lagi males nguleg, membuat bakso, dll. Semua tinggal klik tanpa effort hahaha.

Saya copas kan resepnya yaaa. Males translate ceritanya

Ingredients

For the cake
225g unsalted butter, very soft
225g caster sugar
1 teaspoon vanilla extract
4 large eggs
200g self-raising flour
25g cornflour (note you can use 225g self-raising flour instead – Nigella believes the addition of corn-flour makes for a “lighter, more tender sponge”.
3-4 tablespoons milk

For the filling
2-4 tablespoons raspberry or other jam, depending on the berries
125ml (or simply a 142ml tub) double cream

For the topping
1-2 tablespoons caster sugar (I prefer to use icing sugar)
2 x 21cm sandwich tins (about 5cm deep), buttered

• Preheat the oven to 180C / gas mark 4. If the tins are loose-bottomed, you don’t need to line them, otherwise do.
• To make this basic sponge cake in the food processor: put all the ingredients except the milk in the food processor and process till you’ve got a smooth batter. Then pulse, pouring the milk gradually through the funnel till your cake mixture’s a soft, drooping consistency.
• Pour and scrape the batter into the tins and bake for about 25 minutes, until the cakes are beginning to come away at the edges, are springy to the touch on top and a cake tester comes out clean. Leave the cakes in their tins on a wire rack for 10 minutes before turning out and leaving to cool completely.
• When you’re ready to eat the cake, put one layer on a plate, right-way up, spread with jam and scatter fruit on top. Whip the cream till it’s thickened but still soft and spread over the jammy fruit. Sit the other cake on top, and sprinkle over a tablespoon or so of caster sugar.

yum yum.. enak loh alhamdulillaaah

Oh iya, saya gak pake tabur2 gula karena ntar gampang jatuh2 kotor deh..

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