Recipe Feather crumb vanilla cake : Easy, Special and Delicious

Recipe Feather crumb vanilla cake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Feather crumb vanilla cake. This Recipe Feather crumb vanilla cake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Feather crumb vanilla cake was necessary 35m, cook 40m and serving 12. Attention: allergies Contains gluten, milk, soy, sesame and egg.. Without having to wait long, let's just check the Recipe Feather crumb vanilla cake

This is our lightest, airiest vanilla cake ever. Both the crumb and the frosting are super fluffy and as a bonus, it will keep fresh for a few days. Decorate with fresh white flowers or white chocolate curls, if desired.

12 Ingredients

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  125g Copha or vegetable shortening, softened
  
  
  


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  125g salted butter, softened
  
  
  


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  1 1/2 cups caster sugar
  
  
  


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  1 1/2 tsp vanilla paste
  
  
  


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  375g (2 1/2 cups) cake, biscuit and pastry self-raising flour
  
  
  


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  1 cup buttermilk, at room temperature
  
  
  


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  5 egg whites
  
  
  



• Vanilla buttercream



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  125g Copha or vegetable shortening, softened
  
  
  


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  125g salted butter, softened
  
  
  


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  1 tsp vanilla paste
  
  
  


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  500g (4 cups) icing sugar
  
  
  


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  1 tbsp milk, at room temperature (optional)
  
  
  


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  Select all ingredients
  
  
  

5 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 180C/170C fan forced. Grease and line 2 x 20cm cake pans with baking paper.
  
  
  


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  Step 2
  
  
  
  
  Place copha

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  (125g Copha or vegetable shortening, softened) and butter (125g salted butter, softened) in the bowl of an electric mixer fitted with a balloon whisk. Whip until pale and creamy. Beat in 1 cup of caster sugar (1 1/2 cups caster sugar) and vanilla (1 1/2 tsp vanilla paste). Add flour and buttermilk (1 cup buttermilk, at room temperature). Beat at a low speed until combined. Increase speed to high and beat for 60 seconds.
  
  
  


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  Step 3
  
  
  
  
  In a clean bowl, beat egg whites (5 egg whites) until soft peaks form. Gradually beat in the remaining caster sugar. Beat 1/3 of the egg white mixture into the cake batter. Fold in half the egg white until just combined. Fold in remaining egg white. Divide mixture evenly between prepared pans. Bake for 30-35 minutes or until a skewer inserted into centre of cake comes out clean. Set aside for 5 minutes before turning onto a wire rack to cool completely.
  
  
  


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  Step 4
  
  
  
  
  For the buttercream, place copha (125g Copha or vegetable shortening, softened) and butter (125g salted butter, softened) into the bowl of an electric mixer and beat until very pale. Add vanilla (1 tsp vanilla paste) and icing sugar (500g (4 cups) icing sugar) and beat on low speed until combined. Increase speed and beat until fluffy, adding a little milk if required.
  
  
  


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  Step 5
  
  
  
  
  Place one cake on a serving plate. Top with 1/3 of the icing. Top with remaining cake. Spread remaining buttercream over the top and side of cake to coat. Serve (see recipe notes).
  
  
  

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