Ingredients :
225g unsalted butter, softened, plus greater for greasing
350g caster sugar
1 tbsp vanilla extract
five large egg whites
325g undeniable flour
25g cornflour
1½ tbsp baking powder
250ml buttermilk
For the meringue buttercream
3 massive egg whites
240g caster sugar
1 vanilla pod, halved lengthways and seeds scraped out
360g unsalted butter, softened
1 tsp vanilla extract
multi-colored safe to eat polka dots, to decorate
Technique :
1. Warmness oven to 180C/160C fan/fuel four and grease 3 x 20cm sandwich tins, lining the bases with baking parchment and greasing the parchment too.
2. Beat the butter and sugar in a large bowl with an electric powered whisk till mild and fluffy. Add the vanilla extract and the egg whites, a bit at a time, beating till absolutely combined before including more. Blend together the flour, cornflour and baking powder. Add the dry elements in three additions, alternating with the buttermilk. Divide the batter among the tins and stage the tops.
3. Bake for 25-30 minutes or till a skewer inserted into the center comes out clean. Allow the desserts to chill inside the tins for 10 minutes, then flip out onto a cord rack, peeling off the parchment. Cool completely.
4. To make the buttercream, positioned the egg whites and sugar in a big bowl (the bowl of your tabletop mixer, if you have one) with the vanilla seeds and set over a pan of gently simmering water. Gently whisk till the sugar has absolutely dissolved – you could check this with the aid of dipping two hands into the bowl and rubbing them collectively; if you could’t sense any grains of sugar, the mixture is prepared. Dispose of the bowl from the warmth and maintain whisking until a thick meringue has formed. Hold whisking until the meringue has cooled to room temperature, then slowly add within the butter, 1 tbsp at a time. By the time all the butter has been incorporated, the mixture ought to have converted right into a silky-easy buttercream. If it hasn’t, retain to whisk until it does. If it nevertheless refuses to thicken, it is able to be the aggregate continues to be too warm, so sit back for 10 minutes, then keep whisking. Upload the vanilla extract and blend to mix.
5. To assemble the cake, vicinity a sponge on a cake board or serving plate and top with a thin layer of buttercream. Repeat with the last cake layers and finish by way of spreading the remaining buttercream over the top and aspects of the cake (see below). To get a smooth end, use the edge of a palette knife, and drag carefully around the aspects of the cake, smoothing out the buttercream. To enhance the cake, press the sides of it with the safe to eat polka dot sprinkles creating a complete border at the lowest with much less and much less the in addition up the cake you go. Fine served within 2 days of baking, however the cake will hold for up to four days.