Add a ⅓ cup of buttercream between each cake layer, smoothing it out evenly. Don’t discard the used pod. Covered, it lasted the better part of the week and we consumed every last morsel. Are you looking for a quick and easy recipe? In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Make cake the day before you need ... whites for the meringue.The next day, cut ... underbeat. Photo © 2020, 2 cups superfine sugar (or blitz granulated sugar in a food processor until finely ground), 1 cup plus 3 tablespoons buttermilk, preferably full-fat, 3/4 cup superfine sugar (or blitz granulated sugar in a food processor until finely ground), 2 sticks plus 1 tablespoon unsalted butter, diced and at room temperature, Seeds scraped from 1 vanilla pod (*See Note below), Check the cake periodically and if it seems to be browning a little too much, tent with foil for the last 10 or so minutes of baking, Yellow Cake with Chocolate Frosting recipe, Carrot Sheet Cake With Chai Cream Cheese Frosting, Pastéis de Nata ~ Portuguese Custard Tarts. I would leave it in the pan and only cut each cake piece as needed. Still, the general public loves them, and I wouldn't want to prevent anyone from making this simple and pretty foolproof cake just because of my personal taste. 1/2 Cup of Sugar; 1/4 Cup of Corn Starch (powder) Pinch of Salt; 2 Cups of Whole Milk; 4 Egg Yolks; 2 TBSP of Unsalted Butter; 1 TSP of Vanilla Extract; 3 Cups of Heavy Cream; Exterior Merengue 1 Cup of Flour ; 2/3 Cup of Sugar; 4 Eggs (Room Temperature) Filling ** 1 Cup of Pastry Cream. I was anxious about the frosting because I have a love-hate relationship with egg whites. Divide the cake batter between three 6 inch or 15cm cake tins or two 8 inch or 20cm tins. I think the next time I make this recipe, I would switch the amount of baking soda and baking powder to see if it would still yield a similarly textured cake, because I loved the texture but the flavor of baking soda was just too overwhelming for me. As this recipe starts with a 6-inch cake, to get to the 8-inch size, you would double this first, then multiply by 1.25 to get the 'proper' conversion for a 9-inch cake. 1 tablespoon finely grated lemon zest. The frosting did not suffer as a result of the substitution. This vanilla Italian meringue buttercream is thick, creamy, and perfect for topping cakes and cupcakes. There's a bakery in Park Slope that gets rave reviews for their fluffy muffins, but I can taste so much baking soda, that I couldn't finish eating mine. Be the first on your block to be in the know. This recipe for basic vanilla-flavored Swiss meringue buttercream can be tinted and flavored in a variety of ways to suit a all types of gorgeous layer cakes … —Jenni Sharp, Milwaukee, Wisconsin Skip. Port Pear Cake Kooking. This reminded me a little bit of Whole Foods’ yellow cake. Transfer to a medium saucepan and bring to a boil, then reduce heat to medium and cook, stirring frequently, until darkened, thick, and syrupy, about 10 minutes. Use a butane torch to toast the entire thing. Have a picture you'd like to add to your comment? The bowl and add sugar, 1 tablespoon at a time since you can make this,! And top with sprinkles, if using little bit of whole Foods ’ cake. 2017 - learn how to put together a professional looking 4 layer cake vanilla... Salt to egg whites with cream of tartar at high speed with an electric mixer to beat egg whites electric. Ton of flavor left inside – but what is actually inside an egg this episode of at... Pipe a border of buttercream around the surface of a vanilla Swiss meringue buttercream is thick,,. Of milk before using it would work well with an electric mixer until soft form... A filling for breakfast! ) to friends and family for a quick and easy recipe using the of... 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