I know it may seem a bit early to start thinking of Valentine’s Day, but it’s only a few short weeks away. If you like to make a special treat on Valentine’s Day, this is the cake.
It is a towering 4 layers high and lovingly encased in the most delicate rose-scented buttercream. It is outrageously good and worth every. single. calorie.
This is also the type of cake that could easily become adorned with say a few candles for a little celebratory birthday party? The colors could be swapped out for any, the flavor of the buttercream could be adapted to whatever you’d like it to be. Using a vanilla base for both cake and buttercream allows you the flexibility to change colors and flavors to suit the occasion or intended recipient.
Typically, when we think of Valentine’s Day desserts we usually think of chocolate. I won’t even pretend that I’m not one of them, but sometimes the “molten lava cake” or “ganache-covered devils food” is well… a bit played out.
This cake is a show-stopper and you might not even miss the chocolate.
Place racks in middle of the oven and preheat to 350 degrees. Butter and flour 4 cake pans. I used 6″, but 8 inch will work as well (the cakes will not be as tall).
In the bowl of a stand mixer, beat butter and sugar together for 5 minutes until light & fluffy.
Sift flour, baking powder and salt together and set aside.
Combine egg whites, milk & vanilla together and set aside.
Add roughly 1/3 of the flour mixture to the butter and sugar, followed by half of the milk mixture. Scrape down bowl, and then add another 1/3 of the flour mixture and the rest of the milk. Scrape down again and add the last of the flour.
Divide batter into 4 equal portions.
Wrap in parchment paper and plastic wrap and chill at least 3 hours. Using a long serrated knife, trim off the domed top of cake to make it even and flat. Once all cakes have been trimmed, set aside.
Set a bowl inside of a pot of simmering water, making sure the bottom of the bowl does not touch the water. Combine egg whites and sugar, whisking frequently until sugar has dissolved.
You can test this by carefully running your finger through a stream of egg white falling from whisk, then rub your thumb and finger together. If you feel any grains of sugar, it is not ready.
Apply a thin crumb coat of buttercream to entire cake and chill for 30 minutes.
When crumb coat has hardened, apply buttercream and smooth with an offset spatula.
Cut with a very sharp knife and serve!
Lovely, Sissy! I must say that I don’t make white cakes often enough. but the vanilla flavor (or any flavor) is so much more pure w/o the yolks to get in the way.
And of course then for me: pudding with the leftover yolks! 🙂
Thank you Sissy! Compliments from you mean a little extra… xo
I am planning on making passion fruit curd with my yolks! Mmmmmm 🙂
This is beautiful! Come share with us on Foodie Friends Friday linky party this week!
How fun is that cake! Thanks for sharing on Foodie Friends Friday.
Your co host from Nosh My Way
PS could you please include a link back from this blog post to http://www.foodiefriendsfriday.com. That way you can be considered as a featured recipe.
Nice work Chef 😉
Thank you Chef! 🙂