Total time : 2hours 35minutes Servings : 11-12 Cuisine : Desserts
Ingredients: For Vanilla Cake:
2 1/4 cups all-purpose flour
2 1/4 tsp baking powder
3/4 tsp salt
3/4 cup unsalted butter room temperature
1 1/2 cup granulated sugar
3 large eggs room temperature
1 1/2 tsp vanilla
1 cup buttermilk or whole milk, room temperature
For Vanilla Buttercream:
6 large egg whites
1 1/2 cups granulated sugar
2 cups unsalted butter room temperature
2 tsp vanilla
Instructions :
Step 1
Preheat oven to 350F. Grease and flour two 8″ cake rounds and line with parchment.In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.Using a stand mixer fitted with a paddle attachment, cream the butter and sugar on med-high until pale and fluffy . Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
Step 2
Alternate adding flour mixture and buttermilk, beginning and ending with flour . Fully incorporating after each addition.Bake for 30-35mins or until a toothpick inserted into the center comes out mostly clean.Place cakes on wire rack to cool for 10mins then turn out onto wire rack.
Step 3
Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.Place bowl over a pot with 1-2″ of simmering water and whisk constantly until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer .Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled.Switch to paddle attachment. Slowly add cubed butter and mix until smooth.Add vanilla and whip until smooth.
Step 4
Place one layer of cake on a cake stand or serving plate. Top with approximately 1 cup of buttercream. Repeat with remaining layer and crumb coat the cake. Chill for 20mins.Frost the top and sides of the cake and smooth with a bench scraper.Pipe rosettes using a 1M tip with remainder of frosting. And Voila !!!
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