Vanilla butter cake and Swiss buttercream

  • Preparation Time25 mins
  • Cooking Time6 mins
  • Serves6
  • DifficultyMedium
290g unsalted butter, room temperature
250g granulated sugar
1/4 tsp salt
1 tsp vanilla paste
8 egg yolks, room temperature
3 tsp baking flour
175g plain flour
190ml milk
Swiss buttercream

For the Swiss buttercream

24 egg whites
1.2kg caster sugar
2 tbsp vanilla pod paste
3.1kg butter
Preheat oven to 180C/Gas 4.

1) In the bowl of a stand mixer, beat the butter, sugar, salt, and vanilla paste until creamed. Add egg yolks and combine well.

2) Combine the baking and plain flour. Beat in half the flour and half the milk then add remaining milk and flour and combine well.

3) Transfer batter to baking tray lined with greaseproof paper or 30-cm round cake tin. Bake about 45 minutes to 1 hour, or until a toothpick inserted in the centre of the cake comes out clean. Assemble cake using the Swiss buttercream.

For the Swiss buttercream:

1) Whisk whites and sugar over a double boiler until mixture reaches 60C.

2) Transfer egg mixture to mixer with whisk and whip on high until room temperature. Add vanilla and butter and whip until fluffy.

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