I made this cake last year for my mother-in-law’s birthday party. Since she used to work as a seamstress, the cake was a pillow with sewing gadgets and a small rose.
I used Nic's white cake recipe, which is just fantastic. When I took the cakes out of the oven I felt like taking a big bite of them. Seriously – the smell was wonderful!
The recipe is perfect: the cake is delicious and firm enough to be covered with rolled fondant. I’ve made it several times with different fillings/icings and the results have been great.
The cake was lightly brushed with my traditional sugar syrup and filled with dulce de leche beaten with a dash of heavy cream - I do this to make it a bit less sweet and also to spread it more easily.
It was a hit at the party and the kids ate all the sugar decorations. :D
240ml (1 cup milk) room temperature
6 egg whites
1 teaspoon almond extract
1 teaspoon vanilla extract
315g (2 ¼ cups) cake flour
350g (1 ¾ cups) sugar
4 teaspoons baking powder
1 teaspoon salt
170g (3/4 cup) butter, softened
Preheat oven to 175ºC/350ºF.
Grease two 22cm cake pans with butter, line the bottom with parchment paper, grease the parchment paper and flour the pans.
Combine milk, eggs whites and extracts in a small bowl with a fork. Set aside.
Combine flour, sugar, baking powder and salt in an electric mixer and mix at slow speed with a paddle attachment – since I don’t have it, I used the regular beaters of my mixer.
Add butter. Continue beating at slow speed until mixture looks like wet sand (If you're doing this by hand, sift the dry ingredients together and rub in butter).
Add all but 120ml (½ cup) of milk mixture and beat at medium speed for 1 ½ minutes. Add remaining milk mixture and beat for an additional 30 seconds, scraping the sides of the bowl if necessary. Do not overmix.
Divide batter evenly between prepared pans and gently shake to smooth batter. Bake 30-35 minutes, until toothpick inserted into the center comes out clean.
Let cakes cool in the pans for 15 minutes then invert onto racks to cool completely before frosting.
Unfrosted cakes can be frozen for 1-2 weeks.