Vanilla Butter Cake and Swiss Buttercream
- 3/4 cup unsalted butter, room temperature
- 1 1/4 cups sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla paste
- 8 egg yolks, room temperature
- 3 teaspoons baking flour
- 1 1/4 cups all-purpose flour
- 3/4 cup milk
- Swiss Buttercream, recipe follows
- 24 egg whites
- 6 cups sugar
- 2 tablespoons vanilla bean paste
- 14 cups butter
Preheat oven to 350 degrees F.
In the bowl of a stand mixer, beat the butter, sugar, salt, and vanilla paste until creamed. Add room temperature yolks and combine well. Combine the baking flour and all-purpose flour. Beat in half the flour and half the milk then add remaining milk and flour and combine well. Then transfer batter to parchment lined sheet pan or 13-inch round cake pan. Bake about 45 minutes to 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Assemble cake using the Swiss Buttercream.
Swiss Butter Cream:
Whisk whites and sugar over a double boiler until 140 degrees F. Transfer egg mixture to mixer with whisk and whip on high until room temperature. Add vanilla and butter then whip until fluffy.
Recipe courtesy Courtney Clark
Recipe courtesy of Rachael Ray