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Categories:
Cake egg yolks milk vanilla flour sugar baking powder salt butter egg whites sugar butter vanilla salt Coloring Of sprinkles
Viewed: 22 - Published at: 8 years agoIngredients
- FOR THE CAKE:
- 6 whole Large Egg Yolks
- 1 cup Milk, Divided
- 2 teaspoons Pure Vanilla Extract
- 3 cups Sifted Cake Flour
- 1-1/2 cup Granulated Sugar
- 2 Tablespoons Baking Powder
- 1 teaspoon Salt
- 12 Tablespoons Unsalted Butter, Room Temperature And Cut Into Pieces
- FOR THE BUTTERCREAM:
- 3 whole Large Egg Whites
- 1/2 cups Granulated Sugar
- 2 sticks Unsalted Butter, Room Temperature
- 1 Tablespoon Pure Vanilla Extract
- 1/2 teaspoons Salt
- 1/2 teaspoons Food Coloring Of Your Choice
- 2 Tablespoons Sprinkles For Garnish
Method
- Preheat oven to 350°F. Grease 2 8-inch cake pans, line bottoms with parchment paper. Set aside.
- To prepare the cake, lightly combine the egg yolks in a bowl. Add 1/4 cup milk and vanilla extract.
- In the bowl of your electric mixer, combine flour, sugar, baking powder and salt on low speed. Add butter and remaining 3/4 cup milk. Mix until the dry ingredients are moistened.
- Increase the mixer speed to medium and beat for about 2 minutes. Scrape down the sides and the bottom of the bowl.
- Gradually add the egg mixture, in 3 additions, beating well to incorporate the egg.
- Divide the batter and pour into the prepared pans, smoothing the surface with a spatula. Bake 25 to 35 minutes or until a toothpick inserted into the cake comes out clean.
- Place the cakes (in the pans) on a wire rack to cool. Then invert the cakes onto a greased rack. Cool completely before frosting.
- To prepare the buttercream, put egg whites and sugar in a mixing bowl over a pot of simmering water. Use an electric hand mixer to beat constantly until the sugar has completely dissolved and the egg whites are hot. Remove from heat.
- With the whisk attachment, continue whipping the mixture in a standing mixer until thick, glossy, and cool.
- Switch over to the paddle attachment. While mixing on medium speed, continuously add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture. If it curdles, keep mixing and it will smoothen out. Add vanilla and salt, mix well.
- Right before frosting the cake, add the food coloring in the buttercream and beat for another 10 seconds, or until the color is evenly distributed.
- To assemble the cake, place one cake layer on your serving plate and spread with 1/3 of the buttercream. Place another cake layer on top, and gently press down a little bit. Spread with another 1/3 of the buttercream. Smear the remaining 1/3 of the buttercream on the sides of the cake, and garnish with the sprinkles.
- Cover and refrigerate the cake. Leave out in room temperature for at least an hour prior to serving.
