This week is very special to me. It’s not just Mother’s Day week but both my mum and mum in law’s birthdays happen to fall during this week. At the risk of sounding dangerously corny, I often associate vanilla cake to mothers. Why? Fresh, pure and simple, just like our mothers. I also think it is the most underrated cake, thanks to the advent of other obviously decadent ones! This vanilla cake is as easy as easy can be and the soft vanilla sponge covered in lovely whipped frosting truly does look like snowy white mountains. For all the mothers out there, here’s a cake for you that resonates your unsullied souls.
For the cake
. 227 g butter
. 320 g all purpose flour
. 1/2 tsp baking powder
. 1/2 tsp baking soda
. 1 tsp salt
. 300 g caster sugar
. 2 eggs
. 3 yolks
. 2 tsp vanilla extract
. 1 cup low fat buttermilk
For the frosting
. 200 g caster sugar
. 1/4 cup water
. 1 tsp vanilla extract
. 3 eggs, white only
. Preheat your oven to 180 c. Line two 8 inch round cake tins with parchment papers.
. Combine flour, salt, baking powder and baking soda together and set aside.
. Cream the butter and sugar well in a blender. Add the egg yolks, whites and vanilla extract and blend again.
. Now add a ladle full of flour followed by buttermilk and fold. Continue to alternate between flour and buttermilk ending and beginning with flour.
. Spread the cake batter equally between both the tins and bake for 40 minutes till the cakes are risen and they start pulling from the sides.
. Once the cakes are done, allow them to cool on a wire wrack.
. While the cakes are cooling, get started on your frosting.
. Dissolve the sugar in water in a pan of simmering water. Once the sugar is dissolved, turn up the heat and let it boil till the syrup reaches the thread consistency (when you dip a spoon the syrup should fall into a thread).
. Mean while, beat the egg whites using an electric whisk till they are frothy. Once the syrup is done, pour it into the egg mixture while beating at the same time.
. Now, place the egg mixture on to a pan of simmering water (not in) and continue beating it for 8 minutes until it reaches stiff, snow white peaks.
. Spread it over the cooled cakes immediately using a spatula.