As the name itself says, this cake is soft, delicate and dreamy to look at. It melts in your mouth. The recipe is so simple that sometimes i make just the cake and serve it with some berries. I make the layers with buttercream only during special occassions.
Ingredients
For the Cake
3 cups – Cake flour (see preparation)
½ tsp – Salt
1 tbsp – Baking powder
1 cup – Unsalted butter
2 cups – Sugar
1 cup – Milk
1¼ tsp clear vanilla extract
¼ tsp – Almond extract
5 nos – Large egg whites, at room temperature
For Butter Cream
1 cup – Unsalted white butter, at room temperature
2 tsp good-quality – Vanilla extract
Dash of salt
7 cups – Icing or confectioners’ sugar .
¼ to ½ cup – Milk or heavy cream
Preparation
Seperate the eggwhites into a big bowl.
Add butter and milk and heat it so that the butter just melts.
Prepare two 9″ cake tin by greasing and lining with grease proof paper.
Preheat the oven to 160°C.
Prepare the cake flour. For every cup of all purpose remove 2 tbsps of the flour and replace it by corflour.
[1 Cup Cake flour = 1 Cup all purpose flour – 2 tbsps of all purpose flour + 2 tbsps of corn flour.]
Method
For the Cake
Whisk the eggwhites till they start foaming up. Gradually add the sugar and beat it till the mixture turns white and silky.
In an other bowl seive cake flour, baking powder and salt together. To this add hotmilk and butter mixture and almond extract and mix quick and well. To this add eggwhite mixture in parts and fold in using a spatula. Do not overmix. It is completely ok if the eggwhite mixture is not mixed completely.
Divide the batter into two tins and bake for 25 to 30 mins. Once out leave it in the tin for 15 mins and then transfer it onto a cooling rack. Cool it completely.
For butter cream
For the butter cream, combine the butter, vanilla, and salt in a large bowl using a hand mixer or a stand mixer.
Add the confectioners’ sugar 1 cup at a time.
Beat till the mixture gets smooth n fluffy. If it gets a little thick only then add a little milk or cream to get the right consistency. Incase it gets liquidy, add more sugar.
Assembly
Place one layer ofthe cake on a cake stand. Scoop in as much buttercream as you desire on it and spread it evenly using a spatula. Place the other layer over it. Now scoop in some more buttercream on top and spread it.
To get a good finish on top. Spread a thin layer of buttercream and place the cake in the fridge for 30 mins. This ensures that the buttercream layer thickens. This will help spread the last layer easily and evenly. Spread one more layer of buttercream and refridgerate again.
Place your spatula in hot water. Remove the cake from fridge and smoothen the top using the spatula dipped in hot water. Wipe the spatula before smoothening. This will give a smooth finish to the cream.
The original recipe calls for 1/2 cup butter and shortening each. But i have used only butter.
Make sure the butter is in room temperature and completely soft.
Buttercream recipe refered from www.myrecipe.com
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