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Categories:
unsalted butter sugar salt vanilla paste egg yolks baking flour flour milk Swiss buttercream egg whites sugar vanilla bean paste butter
Viewed: 49 - Published at: 8 years agoIngredients
- 3/4 cup unsalted butter, room temperature
- 1 1/4 cups sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla paste
- 8 egg yolks, room temperature
- 3 teaspoons baking flour
- 1 1/4 cups all-purpose flour
- 3/4 cup milk
- Swiss Buttercream, recipe follows
- 24 egg whites
- 6 cups sugar
- 2 tablespoons vanilla bean paste
- 14 cups butter
Method
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer, beat the butter, sugar, salt, and vanilla paste until creamed.
- Add room temperature yolks and combine well.
- Combine the baking flour and all-purpose flour.
- Beat in half the flour and half the milk then add remaining milk and flour and combine well.
- Then transfer batter to parchment lined sheet pan or 13-inch round cake pan.
- Bake about 45 minutes to 1 hour, or until a toothpick inserted in the center of the cake comes out clean.
- Assemble cake using the Swiss Buttercream.
- Swiss Butter Cream:
- Whisk whites and sugar over a double boiler until 140 degrees F. Transfer egg mixture to mixer with whisk and whip on high until room temperature.
- Add vanilla and butter then whip until fluffy.
