ciao! cooks
Vanilla Cake
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
ciao! / apr / may / two thousand twenty-five 21