Makes five 15 cm, or four 20 cm layers
•1/2 cup (113 grams) butter
•2 cups white sugar
•3 1/2 cups flour
•1 teaspoon salt
•3 teaspoons baking powder
•1 1/2 cups ice water
•1 teaspoon vanilla
•4 egg whites beaten stiff
Add sugar to the butter and beat until light. Sift dry ingredients and add alternately with ice water and flavourings, beating thoroughly after each addition. Fold in the beaten egg whites. Pour into greased layer pans and bake at 350 degrees F (175 degrees C) for about 30 minutes.
Makes enough to frost a 15 cm or 20 cm cake. Add 225 grams of butter to make Swiss meringue buttercream
•5 large egg whites
•200 grams sugar
•1 tsp vanilla extract
Put egg whites and sugar in a heat-proof bowl in a double boiler. The water in the saucepan should be simmering. Whisk with a hand whisk continously until the mixture reaches 65 degrees C. Remove from heat. Start whipping the egg whites with a stand or hand mixer until they become fluffy and white and the bowl is cool, this can take about 10 minutes.
Sweetness! One great vice. Will definitely try this recipe. 🙂
Most BEAUTIFUL cake in the world. *sigh*
it’s pretty too.
Oh wow! So puurrrdy and yum-looking, I’m so going to make this.
Thanks for sharing!
so cool – I saw a rainbow version of one similar – it was gorgeous!
Cake: get in me.
almost too pretty to eat…
Oh my gosh! It’s so pretty, I think I’ll end up staring at it rather than eating it…!
Yum Yum!
DID YOU MAKE THAT? Crap sticks you’re talented! LOVE LOVE LOVE!
I tried something similar. Thanks for the inspiration! http://mygiddyauntblog.blogspot.com/2011/05/thanks-for-inspiration.html
come to think of it, nowhere near similar… loosely based on inspiration from this. I would need a LOT of practice to get one as perfect as this!
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