226 g butter, room temp
2 1/3 cup sugar
5 egg whites, room temp
2 teaspoons vanilla
3 cups flour
4 tsp. baking powder
½ tsp. salt
355 ml milk, room temp
GEL food colourings. (Liquid will not give you a deep enough colour)
Our Best Ever Butter Cream Frosting
Preheat the oven to 175°C. Grease as many 9” cake pans as you have (and then reuse for more layers
Sift together the flour, baking powder and salt. Set aside.
Cream the sugar and butter, then add the egg whites one at a time. Add the vanilla and mix until fully incorporated. Then, alternating between wet and dry, add the milk and flour mixture in two parts.
Divide the batter amongst 6 bowls (about 1 cup each), and then add the appropriate gel colour into each bowl. Pour into the pans and bake for 15 minutes each.
Assembly
Stack the layers in your preferred order and fill and frost as you would any other cake.
2 1/3 cup sugar
5 egg whites, room temp
2 teaspoons vanilla
3 cups flour
4 tsp. baking powder
½ tsp. salt
355 ml milk, room temp
GEL food colourings. (Liquid will not give you a deep enough colour)
Our Best Ever Butter Cream Frosting
Preheat the oven to 175°C. Grease as many 9” cake pans as you have (and then reuse for more layers
Sift together the flour, baking powder and salt. Set aside.
Cream the sugar and butter, then add the egg whites one at a time. Add the vanilla and mix until fully incorporated. Then, alternating between wet and dry, add the milk and flour mixture in two parts.
Divide the batter amongst 6 bowls (about 1 cup each), and then add the appropriate gel colour into each bowl. Pour into the pans and bake for 15 minutes each.
Assembly
Stack the layers in your preferred order and fill and frost as you would any other cake.
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