2019-06-01_Food_Heaven

20 baking heaven JUNE WWW.FOODHEAVENMAG.COM

This easy vanilla cake comes together

in just one bowl—no need to wait for

but ter to sof ten or be whipped w it h

sugar. The light, springy texture pairs

perfectly with fluffy vanilla

buttercream. The cake recipe is kept

simple in order to show of f even more

ways to decorate with buttercream.

Featured decorating techniques

striped buttercream, paint splatter,

textured watercolour frosting,

zigzag piping

MAKES ONE THREE-LAYER, 15CM (6IN)

CAKE; SERVES 10-

For the vanilla cake

280g (9¾oz) plain fl our

300g (10½oz) granulated sugar

2½ tsp baking powder

½ tsp salt

240ml (8½fl oz) buttermilk

3 large free-range eggs

2 tsp pure vanilla extract

115g (4oz) unsalted butter, melted

and cooled

60ml (2fl oz) rapeseed oil

To assemble

1 medium recipe Whipped Vanilla

Buttercream (see recipe, right); for

the Zigzag Cake, use 1 large recipe

Make the vanilla cake

1 Preheat the oven to 175°C/Gas

Mark 3. Grease and flour three

15cm (6in) cake tins.

2 Sift together the flour, sugar, baking

powder and salt into a large bowl. In a

large measuring jug, whisk together the

buttermilk, eggs and vanilla. Create a well

in the centre of the flour mixture and pour

in the buttermilk mixture. Whisk the

ingredients together to combine. Pour in

the melted butter and oil. Stir everything

together until the batter is smooth. (If

making the Paint-Splatter Cake, see

below for instructions for tinting the

batter before baking.)

3 Evenly divide the batter among the

prepared tins. Bake for 26-30 minutes,

until a toothpick inserted into the centre

of each cake comes out clean. Let

the cakes cool on a wire rack for

10-15 minutes before removing from

the tins. Allow the cakes to cool

completely, right-side up, on the wire

rack. Level the tops of the cakes with a

long serrated knife as needed.

Assemble the cake

1 Place one cake layer on a cake board

or serving plate. Spread on 180g

(6½oz) of the but tercream with an

offset spatula. Top with a second cake

layer and repeat. Place the final cake

layer on top.

2 Crumb coat the cake and chill in the

refrigerator for 15 minutes.

3 Decorate using one of the options in

the pages to follow.

All variations may be kept at room

temperature until ready to serve. If

assembled in advance, store the cake

in a cake box in the refrigerator

overnight. Bring to room temperature

for 30 minutes before serving. Store

leftovers loosely covered with clingfilm

in the refrigerator for 3-4 days.

Double-Vanilla Cake

Four Ways

Whipped vanilla

buttercream

medium ingredients

340g (12oz) unsalted butter,

at room temperature

625-750g (22-26oz) icing

sugar, sifted if needed

3 tbsp whole milk

2 tsp pure vanilla extract

large ingredients (for the

zigzag cake)

450g (1lb) unsalted butter, at

room temperature

875g-1kg (1lb 9oz) icing

sugar, sifted if needed

60ml (2fl oz) whole milk

1 tbsp pure vanilla extract

1 In the bowl of a stand mixer

fitted with the paddle

attachment (or in a large bowl

using a handheld mixer), beat the

butter on medium speed until

smooth and creamy.

2 With the mixer running on low,

slowly add all but 125g (4½oz) of

the icing sugar, the milk, and

vanilla. Once incorporated, turn

the mixer up to medium-high

and mix for 3-5 minutes, until the

but tercream is white, fluf f y and

smooth. Add the remaining

125g (4½oz) icing sugar as

needed 30g (1oz) at a time, until

the desired consistency is

reached; the buttercream should

be soft and spreadable, but

not runny.