Oh Miss Kate
Tuesday, August 11, 2015
Oh cake! Kate loves cake. A lot.
Delicious sponge cake with ganache, because it's important to sneak that chocolate in there!
This cake demands a party.
Vanilla Cake: Makes 1 double-layered 8" cake
2 cups sugar
2 1/2 cups flour
1 cup milk
3/4 cup vegetable oil
2 1/4 tsp baking powder
1 tsp vanilla
Swiss Meringue Buttercream:
1 1/4 cups sugar
5 large egg whites
1 lb. softened butter
1 tsp vanilla
2 cups powdered sugar
Preheat oven to 350 degrees. Grease two 8" cake pans well and set aside.
Beat together eggs and sugar until pale yellow. Add in baking powder.
In a separate bowl whisk together milk, oil, and vanilla.
Add in half the flour, then the milk mixture, then the rest of the flour.
Divide he batter evenly between both pans.
Bake for about 40-45 minutes.
Remove cakes from oven and allow to cool for about 15 minutes before removing the cake from the pans.
Allow the cake to cool completely.
For the buttercream, whisk together the egg whites and sugar in a heat proof bowl. Put bowl over simmering water and whisk constantly until mixture is warm.
Transfer the mixture to a kitchen aid mixer and beat until soft peaks form. Add vanilla.
Add butter slowly in small increments. Once the butter is fully incorporated add powdered sugar in 1/2 cup increments.
Whisk mixture thoroughly.
Set aside in a bowl with plastic wrap until needed.
Trim the tops of your cakes if needed.
Place the base layer bottom down on your turn table and slater on the icing to make a thick middle layer.
Put the top layer of cake bottom UP on the cake so that the top of the cake will be perfectly even.
Dole out more icing and smooth it over the tops and sides.
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