- Level: Intermediate
- Total: 1 hr 40 min
- Prep: 25 min
- Inactive: 15 min
- Cook: 1 hr
- Yield: 6 to 8 servings
Ingredients
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
Swiss Butter Cream:
24 egg whites
6 cups sugar
2 tablespoons vanilla bean paste
14 cups butter
Directions
- 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.
