Old school butter cream cakes


Basic Swissroll for the cake:

5 egg yolks
1tsp vanilla extract
30g Oil
50g milk
80g Self raising flour
20g castor sugar

5 Egg whites
60g Castor Sugar


Preheat oven to 160C.   Fully line a 11 x 11 inches pan. Grease lightly.

Mix egg yolks, oil, sugar and milk together and whisk until blended. Set aside. Sift flour and and salt together. Set aside.

Beat the egg whites till foamy, add in sugar gradually and beat till firm peak.

Add flour into the yolk mixture, stir with a handwhisk, when it gets too thick, add 1/3 of meringue and continue until the batter is smooth.

Fold in another 1/3 portion of meringue into the yolk batter and then add the final portion then switch to spatula to fold gently until batter is smooth and no streaks can be seen. Pour into prepared pan and smooth out the top by shaking the pan from side to side. Bake in preheated oven on the rack above the centre rack, at 160 for 25-30 mins or until golden brown.

Remove the cake and immediately invert on a rack lined with a clean piece of parchment paper. Peel off paper lining and leave to cool completely before decorating.


3 egg whites (from 65g eggs with shell)
170g castor sugar
1 tsp vanilla extract
250g salted butter, soften slightly (still cold but leaves an indentation when pressed) – cut into cubes of about 1 inch.

1.In the stand mixer bowl whisk together egg whites and sugar over a double boiler until the sugar has completely dissolved. Keep whisking to avoid cooking the eggwhites!
2. Remove from heat once the sugar has completely melted (temperature should reach 70C) and whisk the egg whites for 4-5 mins on high speed or until stiff peaks forms and meringue is about room temperature.
3. Start adding the butter, 2 pieces at a time and continue to whisk till it holds stiff peaks. This may take about 10 mins.
4. Add vanilla extract and continue to beat until just combined. Use a spatula to scrap the bowl until evenly mixed.
5. Transfer the SMBC into a bowl, divide and mix in your flavoring then put into a piping bag with a nozzle attached and frost your cakes as desired.

Note 1: for green color, I added matcha powder; chocolate color, add cocoa powder and for pink I added strawberry paste.

Note 2: I just use store bought piping jelly and add coloring for the cherries and dots.



  1. So beautifuuuullll 😄😄😄 #WannaMakeIt #WannaTryIt #Nyummy #LookSoDelicious 🌧🍊

    Liked by 1 person

  2. Catherine Goh said

    great job, fantastic! always love to read your baking post.

    Liked by 2 people

    • jeannietay said

      THanks! nothing to read except for the recipes 😛


      • Catherine Goh said

        More than enough, will continue to visit your blog. Thanks.

        Liked by 1 person

  3. anggeksan said

    Hi Jeeannie, may I ask if you have a recipe for chocolate sponge for old school buttercream cake?

    Thank you.

    Christina Ang


    • jeannietay said

      You can use the same recipe and replace a tablespoon of flour with cocoa powder


  4. Penny said

    Hi Jeannie,
    I have been reading a few of your buttercream recipe. The are some differences in the amount of butter or sugar used, but the amount of eggs are the same ( 3 whites). May I know what are the difference ?
    Very nervous with buttercream 🙂



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