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8 tb Unsalted butter; softened,
Plus more to coat parchment
1 1/3 c Sifted cake flour; plus more
1 c Sugar
1 ts Pure vanilla extract
2 lg Eggs
1 ts Baking powder
1 pn Salt
1/2 c Milk
=== SWISS-MERINGUE
-BUTTERCREAM ===
1 1/4 c Sugar
5 lg Egg whites
1 pn Cream of tartar
2 c Unsalted butter; cut up
1 ts Pure vanilla extract
To make the cake: You will need two 10-inch layers for each cake; 1 1/2
batches make a single 10-inch layer, so make 3 batches for two 10-inch
layers. Heat oven to 325 degrees. Butter baking pan, and line the base with
a round of parchment paper, then butter and flour the parchment paper.
Cream together the butter and sugar in the bowl of an electric mixer fitted
with the paddle attachment until light in color and fluffy, about 5
minutes. Add the vanilla extract. Add the eggs one at a time. Sift together
flour, baking powder, and salt 3 times. Add to the egg mixture in three
additions, alternating with milk, starting and ending with flour. Pour the
batter into prepared pans (filling two-thirds full). Bake for 35 to 40
minutes; cakes are done when the tops are golden brown and a tester
inserted into the center comes out clean. Cool in the pan for 10 minutes.
Turn out onto a wire rack, remove paper, and cool completely. To make the
meringue buttercream: You will need 2 batches for each 2-layer 10-inch
cake. In a small saucepan over medium heat, bring sugar and 1/3 cup water
to a boil. Boil until syrup reaches soft-ball stage (238 degrees on a candy
thermometer.) Meanwhile, beat egg whites on low until foamy. Add cream of
tartar; beat on medium-high until stiff but not dry. With mixer running,
pour syrup into egg whites in a steady stream, and beat on high speed until
completely cool, about 15 to 20 minutes. Meanwhile, cream butter in a
separate bowl to soften. Beat in butter gradually. Add vanilla; beat 2 to 3
minutes, until frosting is smooth and spreadable. If it looks curdled
during beating process, continue beating to smooth it out. To decorate: A
12-inch pastry bag filled with Swiss buttercream and a few pastry tips are
all that is needed to decorate each cake. Wendy uses just one pastry tip,
the “lily of the valley” tip (#401) in the upside-down position to create
the all over tufted pattern cake. Martha also uses a single tip, the plain
round #6 tip, to decorate the cake with the large dots. The basketweave
patterns are created with the #47 or #48 pastry tips.
Yields
1 servings
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