Chef Rudo Kandiero
The act of baking can reduce stress and promote relaxation, while the sweet aroma and taste trigger positive emotions and nostalgia.
This week we are making a fluffy vanilla cake.
Ingredients
Four cups (500g) all-purpose flour;
Four teaspoons baking powder;
One teaspoon salt;
One and half cups (340g) unsalted butter;
Two and half cups (500g) granulated sugar;
Six large eggs;
One and half cups (360ml) milk;
Two tablespoons vanilla extract
Method
1. Preheat oven to 170°C (340°F). Grease and line three eight-inch cake pans. Mix flour, baking powder and salt together and set aside.
2. Cream butter and sugar until very light, pale and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla extract.
3. Add the dry ingredients alternately with milk, starting and ending with dry ingredients. Mix gently until smooth.
4. Divide batter evenly among the prepared pans. Bake for 28 to 35 minutes or until a toothpick inserted comes out clean.
5. Allow the cakes to cool in their pans for 10 minutes. Invert them onto a wire cooling rack and let them cool completely before frosting.
***********
Classic vanilla buttercream
and cake assembly
Buttercream frosting
Ingredients
Two cups (450g) unsalted butter (soft);
Six cups (650g) powdered sugar;
Six tablespoons milk or cream;
Two teaspoons vanilla extract (or essence);
A pinch of salt;
Rainbow sprinkles, for decoration
Method
1. In a large bowl, beat the softened butter on medium-high speed for three to five minutes until it becomes light, pale and very creamy.
2. Gradually add the powdered sugar one cup at a time, mixing on low speed to avoid a sugar cloud, until fully incorporated.
3. Add liquids and fluff.
4. Pour in the vanilla extract, salt and milk (or cream) a little at a time. Increase speed to medium-high and beat for two to three minutes until the frosting is smooth, fluffy and spreadable.
Cake assembly
1. Place the first cake layer onto a cake board or serving plate. Spread an even layer of buttercream frosting over the top.
2. Place the second cake layer on top and spread another layer of buttercream. Position the final cake layer on top, smooth side up.
3. Apply the remaining buttercream to frost the top and sides of the entire cake smoothly using an offset spatula. Decorate with colourful sprinkles as desired.
Food safety guidelines
The “Kitchen Brigade” is a hierarchical organisational system designed to streamline food preparation and service in professional kitchens. Developed in the late 19th century by Auguste Escoffier, it adapts military discipline to eliminate crosstalk, designate clear responsibilities and maintain speed during high-volume service.
Within this structured environment, a kitchen cannot run smoothly without the dishwasher. While chefs prepare the food and service moves at a fast pace, the dishwasher keeps the entire operation supplied with clean plates, pans, utensils and equipment.
It is hard work that often takes place behind the scenes, but it remains absolutely essential. Ultimately, every role in the kitchen matters and every person deserves respect.
Rudo Kandiero is a qualified chef with a diploma in food preparation and culinary arts, patisserie and food safety the HACCP WAY. She can be contacted on Facebook and Instagram (Rudo Kandiero)
