Vanilla Cake
Courtesy of Chef Rachel Nedelec – Flour and Flower
This showstopper can be iced with simple buttercream (shown) but Swiss meringue makes it even more special.
INGREDIENTS
Cake
3 1/4 cups flour
2 1/2 cups sugar
1 1/2 tsp baking soda
1 tsp baking powder
2 eggs, 2 yolks
1 1/4 cup buttermilk
1 1/4 cup water
2/3 cup vegetable oil
2 tsp vanilla
Swiss meringue
6 egg whites
2 cups granulated sugar
1 1/2 cups soft salted butter
2 tsp vanilla extract
METHOD
Cake
1. Preheat oven to 350°F.
2. Prepare one sheet pan with parchment paper and cooking spray.
3. Whisk together dry ingredients.
4. In a separate bowl combine eggs, yolks, buttermilk, water, vegetable oil, vanilla.
5. Pour wet into the dry and whisk to combine.
6. Fill your cake pans halfway.
7. Bake for 25-30 minutes or until a toothpick is inserted in the centre and comes out clean.
8. Remove from oven and allow to cool before assembly.
Swiss Meringue
1. Whisk egg whites and sugar in a double boiler filled with 2 inches of simmering water.
2. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out,
about 4 minutes.
3. While the mixture is still warm, transfer to a stand mixer and mix on high with the whisk attachment.
4. Whisk mixture until you have stiff shiny peaks (about 10 minutes).
5. Switch to a paddle attachment and add butter one tablespoon at a time.
6. Once incorporated, add vanilla.Your icing should be thick and smooth!
Yield 1, four layer cake