[Sca-cooks] OOP: Victoria Sponge Cake

[Pixel, Queen of Cats]

If that's the buttercream recipe you use. I use one that has you add your
sugar syrup to the beaten egg whites, then add the whipped butter by
spoonsful until it becomes buttercream. Absolutely amazing stuff--it's
like satin. Not what I use for anything complicated, as it is a bit too
soft to handle overmuch, but lovely for simple piping, and divine for
filling.

Margaret FitzWilliam


On Wed, 4 Jul 2001 Druighad at aol.com wrote:

> As for using French Buttercream to frost a cake. The best way and safest was
> to make buttercream is to beat your butter and eggs together until almost
> white and then take simple syrup that is soft ball stage(= parts sugar and
> water, brought to a boil until sugar is dissolved then boiled until a small
> bit rubbed between your finger{dip your fingers in ice water first}
> resembles, well to be gross, snot) and mix well. the heat from the sugar
> syrup will actually cook the eggs in the frosting.
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