Vanilla Cake with Maple Buttercream
by Andy Bryenton
Buttermilk Vanilla Cake ingredients:
2¼ c standard flour
¾ c unsalted butter
½ c white sugar
3 large eggs
1½ tsp of vanilla essence
1 c buttermilk or ¾ of a cup of blue top
2 large spoonfuls of marscapone
¾ tsp salt
2¼ tsp baking powder
Maple butter cream ingredients:
6 large egg whites
1½ c icing sugar
2 c unsalted butter
3 tbsp authentic maple syrup
Start by baking two cake layers in separate 20inch round pans. Preheat your oven to 175C, then grease the tins and line with baking paper.
Whisk flour and baking powder together then set aside. Use a cake mixer or electric beater to cream the butter and sugar together.
Add the eggs one by one, followed by the vanilla. To get the cake perfectly fluffy, the trick is to alternate adding the flour mixture prepared earlier with the buttermilk. Alternate small amounts of each and combine until everything is mixed together.
Split cake batter between the trays and bake for 30 minutes, or until a skewer poked into the centre comes out clean.
While the cake is cooling make the maple butter cream by whisking sugar and egg whites until combined.
Heat up a pot of water to a gentle simmer and place your metal mixing bowl on top.
Whisk the mix over this gentle heat for approximately 3 minutes. You may want an electric mixer for the next part. Remove from the heat and continue to whisk until the bowl is cool again; this could take an additional five minutes.
Add the maple syrup and finely cubed butter and stir until the mixture is smooth. To assemble, layer a generous amount of buttercream between both sections of cake, then ice with the remainder.