01/11/2017
Classic vanilla cake , love the texture , fluffy and moist
Sponge:
* ¾ cup unsalted butter, at room temperature
* 1⅓ cups sugar
* 3 large eggs, at room temperature
* 2 teaspoons vanilla extract
* 2½ cups cake & pastry flour
* 1½ teaspoons baking powder
* ½ teaspoon baking soda
* ¼ teaspoon salt
* 1 cup buttermilk, at room temperature
Icing :
* 1 cup unsalted butter, room temperature
* 4 cups icing sugar sifted
* 6 tablespoons 2% milk
* 1½ teaspoons vanilla extract
Strawberry jam ( readymade )
Method
1. For the cake preheat the oven to 350 °F. Grease two 8-inch round cake pans. Line the bottom of each pan with parchment paper and then flour the sides of the pans, tapping out any excess.
2. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the butter and sugar until fluffy, then add the eggs one at a time, beating well after each addition. Stir in the vanilla.
3. In a separate bowl, sift the flour, baking powder, baking soda and salt. Add this alternately with the buttermilk, starting and ending with the flour and mixing well after each addition. Divide the batter evenly between the 2 pans.
4. Bake the cakes for 25 to 35 minutes, or until a tester inserted in the centre of the cake comes out clean. Cool the cakes for 20 minutes in their pans, then carefully turn out to cool completely on a rack.
5. For the frosting, use a stand mixer fitted with the paddle attachment or using electric beaters, beat the butter until it is fluffy. Add 2 cups of the icing sugar and first beat on low speed to incorporate, then increase the speed to high, until fluffy. Add the milk and vanilla and beat in. Add the remaining 2 cups of icing sugar and beat in, adding further up to 6 cups until a fluffy and spreadable consistency ( if required) is achieved (the softness of your butter when you begin is the reason you may have to make this adjustment).
6. Now assemble both together , take first sponge , layer strawberry jam then frosting now second layer of sponge add more frosting on top and side . Thats it !
7. The cake can be made up to a day in advance and stored, refrigerated until ready to serve.
For more recipes register for our November cake class
