Vanilla Cake Layers (Print Version)
# Ingredients:
01 -
3 cups (15oz/425g) of sifted cake flour.
02 -
2 cups (16oz/453g) white sugar.
03 -
½ teaspoon of salt.
04 -
4 teaspoons of baking powder.
05 -
1 cold egg and 5 egg whites at room temp.
06 -
1 full cup (227ml/8floz) of whole milk or buttermilk.
07 -
2 1/4 teaspoons of real vanilla extract.
08 -
¾ cup (6oz/170g) of chilled unsalted butter.
09 -
Vanilla frosting for the cake layers.
# Instructions:
01 -
Turn your oven to 350°F/180°C. Prep three 6-inch pans with parchment and butter them up.
02 -
In a big jug, mix together the milk, vanilla, whole egg, and egg whites. Set this aside for now.
03 -
Using a mixer with a paddle, stir all the dry stuff on low for a minute. Toss in cold butter and mix until crumbly.
04 -
Pour the liquids into the dry mix in two rounds. Scrape the sides and base of the bowl before and after each go. Blend it till smooth and airy.
05 -
Split the batter into the pans as evenly as you can. Bake for 25–35 minutes. A few crumbs on a skewer means they're done.
06 -
Leave the cakes to cool in the pans for 20 minutes before lifting them out.
07 -
Level the layers. Spread frosting between each one. Apply a thin coat, chill 30 mins, then finish with a final coat and sprinkles.
# Notes:
01 -
Scoop to measure 5oz portions of flour for cups.
02 -
Keep at room temp for 2 days, chill up to 5 days, or freeze for 2 months.
03 -
Warm the cake to room temp around 30 mins before cutting.