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Ruffle cake

Ruffle cake
Yield: 1

Ruffle cake

Ruffle cake

Is your princess's birthday approaching? You want to propose with a themed cake on that special day.

Prep Time 2 hours
Cook Time 2 hours
Additional Time 1 hour
Total Time 5 hours

Ingredients

  • Eggs (medium) 6
  • Sugar 180 g
  • Farina 00 90 g
  • Potato starch 90 g
  • Vanilla bean 1

Instructions

    1. To begin making the Barbie cake, begin by making the sponge cake using the cold split method. Take the room-temperature eggs and separate the egg whites from the yolks1. In the mixer bowl, combine the egg whites, a pinch of salt, and about one-third of the total amount indicated for sugar2. There should be no trace of egg yolks in the egg whites for the best whipping, and both the bowl and the mixer whisk should be thoroughly clean. Use a medium-speed mixer to whip the egg whites until they shine rather than snow, resulting in a uniform mass rather than scattered flakes that will prevent the formation of lumps in the dough; if you do not have a planetary mixer, you can safely use an electric mixer. Stop the mixer when the egg whites are white, swollen, and soft3
    2. Meanwhile, cut a vanilla bean in half with a small knife, remove the seeds, and set aside. Pour the remaining sugar (the other 2/3) into the bowl with the egg yolks4, then begin whipping on medium speed with an electric mixer. Add the vanilla bean seeds and continue to whisk until you have a frothy mixture with good alveolation and a light yellow color. Gently fold in the beaten egg yolks and whites6.
    3. and mix from top to bottom with a whisk 7 (or a spatula) to avoid disassembling the mixture. At this point, add the sifted flour and starch8 and mix them into the mixture with a spatula 9
    4. Pour everything into a buttered and floured special mold (for the Barbie cake), with a diameter of 20 cm and a height of 17 cm, and level it slightly with a spatula. 10. Bake at 180 ° for 50 minutes in a preheated static oven, or at 160 ° for about 40 minutes in a convection oven. Once cooked (a toothpick test is always recommended), remove your cake from the oven11, let it cool in the mold, and then remove it from the mold, allowing it to cool completely on a wire rack before gently removing the central pin 12.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 255Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 13mgCarbohydrates 64gFiber 1gSugar 46gProtein 2g

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