|Softest vanilla sponge cake with berry Italian buttercream.|
I baked a very pink cake for occasion. It is a very simple recipe which really does make the softest and most fool-proof sponge cake ever. This recipe is the best option for when you are cooking rainbow or ombre cakes – because it contains only egg whites it results in a mostly white sponge which can be coloured very successfully.
The italian buttercream is coloured pink with a berry reduction – which also boosts the flavour. This can be a very simple or very showy cake depending on the occasion. It keeps very well at room temperature and can be made in advance – what more can you ask for?
(recipe from Cooks Illustrated)
220gr plain flour 30gr cornflour | 2 1/4 cups cake flour
240 ml | 1 cup whole milk, at room temperature
6 large egg whites at room temperature (180ml | 6 fl oz liquid egg whites)
1 tsp almond extract
2 tsp vanilla extract or seeds from 1 vanilla pod
395gr | 1 3/4 cups caster sugar
4 tsp baking powder
1 tsp table salt
170gr | 1 1/2 sticks unsalted butter at room temperature cut into small cubes
Put the flour, sugar, baking powder, and salt in bowl of electric mixer and mix at very low speed to combine the ingredients. Add the butter and beat a low speed until mix resembles coarse sand. Add 1/3 of the milk/egg liquid and beat to combine for about a minute. Repeat with remaining liquid but do not overmix.
Divide batter evenly between 3x20cm/8inch prepared cake pans and level. Bake for 20-25 minutes. Cake will be coming away from sides of cake tin and be firm on top when ready. Cool completely before frosting.