After our baby cakes became so popular, our customers requested a cake that could serve a bigger crowd. We created this cake, which is a little bit fancy—and looks like a party when you open the box. It is a delicate, light white cake, with a bit of buttermilk in the batter that gives it an extra-tender and moist crumb. The Italian meringue buttercream is made by beating together egg whites, a boiled sugar syrup, and lots of butter. It has a consistency similar to that of fluffy whipped cream and it is not as sweet as frostings made with confectioners’ sugar. The flavor options with this frosting are endless; add a few drops of your favorite extract or liqueur. Folks have been begging me for this recipe for years, so here it is at last.
Position a rack in the middle of the oven and
Sift together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light and fluffy. Scrape down the sides of the bowl. Turn the mixer speed down to low, add the egg whites and vanilla, and mix until completely incorporated.
With the mixer on low speed, add the flour mixture in thirds, alternating with the buttermilk and beginning and ending with flour, mixing until just combined.
Remove the bowl from the mixer and, using a rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed. Pour the batter into the prepared pan and gently smooth the top with a spatula. Tap the pan firmly on the counter to remove any air bubbles from the batter.
To assemble the cake: Cut the cake in half and then in half again, making
Remove the cake from the refrigerator and frost with the remaining frosting. The cake is best served at room temperature, but it can stored in the refrigerator for up to 3 days.
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