_ Ingredients

    2 cups (453g/16oz) granulated sugar

    3 cups (425g/15oz) cake flour, sifted

    ½ teaspoon salt

    4 teaspoons baking powder

    1 whole egg , at room temperature

    5 large egg whites , at room temperature

    ¾ cup (170g, 6oz) unsalted butter, cold

    2 1/4 teaspoons pure vanilla extract

    1 cup (8floz/227ml) whole milk or full fat buttermilk

    _ Instructions

    Heat oven to 350 degrees. Butter and line three 6-inch cake pans with

    parchment paper.

    In a large jug combine and whisk together the egg whites, whole egg,

    milk, and the vanilla extract. Set aside.

    In the bowl of an electric mixer fitted with the paddle attachment,

    combine the dry ingredients together on low speed for 1 minute. (You

    can also do it by hand)

    Add the cold butter and continue to mix on low until the mixture is a

    fine crumbly texture.

    Add the liquid mixture into your dry ingredients in 2 separate batches

    making sure to scrape the sides and bottom before and after each

    batch, mixing until light, fluffy, homogenous and well incorporated.

    Fold once or twice to ensure the batter at bottom of bowl is


    Divide the batter evenly into the prepared pans.

    Bake until a cake tester comes out with a few crumbs when inserted

    into the center, about 25-35 minutes. Be very careful to not over-bake.

    Check cake at 25 minutes to see how it is doing and judge the timing

    from there.

    Once Bake let the cake cool on racks for 20 minutes before removing

    them from the tins.

    When the cake is completely cold you can start to decorate. If you are

    not using it straight away wrap the cake tightly and store at room

    temperature for up to 2 days, refrigerator for up to 5 days, or frozen

    for up to 2 months.

    To Assemble the Cake: With a serrated knife cut off the top of the

    cake layers to give them even, level surfaces to frost on.

    Place bottom cake layer on the table or cake turntable.

    Spread your chilled butter cream frosting on top with a small offset

    spatula. Gently place 2nd cake layer face down on top. Place more

    frosting on top of this layer and spread out.

    Gently add the 3rd cake layer. Add a generous scoop of frosting and

    spread evenly with a small offset spatula working your way down the

    sides until you have a thin layer of frosting over the entire cake. This is

    called the “Crumb layer” . Chill until set, about 30 minutes.

    Remove from refrigerator and apply a final “coat” of frosting. Decorate

     all over with sprinkles. Just keep on applying them until they stick all

    Store in the fridge for up to 3 days. Before serving let it at room

    temperature for 30 minute and then enjoy!

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