Fluffly Vanilla Cake With Lemon Buttercream

Fluffly Vanilla Cake With Lemon Buttercream

Best vanilla cake you'll ever taste - fluffly, moist and just plain delicious!

Method

Preheat oven to 180°C. Grease and line two round 20cm cake tins.

In a medium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed (I use the “stir” setting on my mixer) for 30 seconds.

Add the butter and remaining 3/4 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes.

Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition. The mixture will be very runny.

Divide the mixture in two tins, spreading it evenly and smoothing the top

Bake 25-35 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not over bake. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks.

Gently turn cakes back up, so the tops are up and cool completely and place in freezer for 1-2 hours before cutting. Freezing the cake makes it easier to cut in half.

Meanwhile make the icing. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed Butter will become very pale & creamy.

Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy. This icing is best used straight away.

Assembly:
Cut each cake evenly horizontally into 3 layers. If this makes your nervous try simply cutting each cake in half.
Place the first layer onto a serving platter or cake stand. Place 3-4 tablespoons of icing on top can spread evenly with spatula. Place next layer on top and repeat process with icing. Once all layers are assembles proceed to ice the top and sides of the cake smoothly. Place in refrigerator for 1-2 hours to firm up the icing before cutting.

Top with homemade toffee swirls.

Ingredients

  • 6 large egg whites, at room temperature
  • 1 cup whole milk, at room temperature
  • 2 1/4 teaspoons pure vanilla extract
  • 2 1/4 cups sifted plain flour
  • 1 3/4 cups castor sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • 3/4 teaspoon salt (5 grams)
  • 12 tablespoons unsalted butter, at room temperature and cut into cubes
  • Whipped Lemon Butter cream
  • 3 sticks + 2 tablespoons unsalted butter, softened and cut into cubes
  • 3 cups sifted icing sugar
  • 3 tablespoons milk
  • Zest of 1 lemon
  • 1 tsp lemon juice
  • 1 teaspoon pure vanilla extract.
  • pinch of salt

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