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350F, two 9x2 cake pan parchment buttered
1) 3 cup (360g) all-purpose flour, sifted
1) 1 tbsp. (14g) baking powder
1) ½ tsp. (4g) salt
2) 1 cup (185g) granulated sugar
2) 1 cup (226g) unsalted butter, room temp
3) 4 large eggs, separated
4) 1 cup (229g) whole milk
4) 1 tsp. (5g) vanilla extract
5) ½ cup (93g) granulated sugar

Cake Pan 1: 5¾" x 3" = area 17.25 (14.7cm x 7.5cm) 210g

Cake Pan 2: 7¾" x 5" = area 38.75 (19.7cm x 12.7cm) 462g

Cake Pan 3: 9¾" x 7" = area 68.25 (24.8cm x 17.6cm) 674g

I did brush the cake with sugar syrup: ½ cup (93g) sugar + ½ cup water. Heat on medium and cooled prior to use.

Combine (1) sift and set aside.

In a mixing bowl cream (2) then add in the yolk one at a time. Fold in (1) alternating with milk (4). Set aside.

Beat the egg whites until frothy then gradually add sugar (5). Beat until soft peaks.

Pour the batter into whites and use paddle attachment. Mix at low speed. Divide batter (1359g) into two 9x2 cake pan.

Bake at 350F for 30 minutes.

parchment bottom only next time.

1) 2 cup (14oz) sugar
1) 1/3 cup water
2) 5 large egg whites
2) 1 tsp. cream of tartar
3) 3 cup (1½lbs) unsalted butter, room temp.
4) 2 tbsp. vanilla extract

Combine (1) in saucepan (ensure all sugar is 'wet' add more water as needed), heat until mixture reaches 248F, 5-10min

Meanwhile, whisk (2) medium-low speed until soft peaks, then slowly pour 248F syrup (1) and raise speed to high, until stiff peaks forms until mixture cools to 65-70F 5-10min.

Allow meringue to cool completely, then add butter (3) one tablespoon at a time at medium speed. Mixture may look curdled - raise speed to high.

Frosting should be smooth & thick, Add vanilla (4) & mix thoroughly.

Use buttercream immdiately or:

◊Refrigerate up to 1 week - bring to room temp about 1hr, then beat until soft and spreadable

◊◊Freeze up to 2 months - thaw in fridge

Add on from a different book:

Coffee Buttercream: combine 1 tbsp. of instant espresso powder with 2 tsp. of water. Add to buttercream.

Chocolate Buttercream: melt 5oz bittersweet chocolate. Cool until barely warm and melted, stir into 1 cup of buttercream, then add into the rest of the buttercream.