Description
This elegant Baptism Cake features a signature airy sponge achieved through whipped egg whites and a delicate balance of butter and oil. Topped with a cloud-like whipped buttercream, it provides a sophisticated, melt-in-your-mouth experience perfect for sacred celebrations.
Ingredients
- 600 g (3 cups) granulated sugar
- 528 g all-purpose flour
- 9 large egg whites
- 1 1/2 cups whole milk
- Unsalted butter (for cake)
- Vegetable oil
- Baking powder
- Salt
- Pure vanilla extract
- Salted butter (for buttercream)
- Powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and grease and flour your cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a stand mixer, beat the softened unsalted butter until creamy, then add the sugar and vegetable oil and beat until fluffy before adding vanilla.
- With the mixer on medium speed, add the dry ingredients and the milk in alternating turns, starting and ending with the flour.
- In a separate clean bowl, beat the 9 egg whites until they form stiff peaks.
- Gently fold one-third of the egg whites into the batter at a time using a light, circular motion until just combined.
- Divide the batter into the pans and bake for 35-40 minutes until a toothpick comes out clean.
- Allow cakes to rest in pans for 20 minutes before transferring to a cooling rack.
- For the buttercream, beat salted butter until fluffy, then add powdered sugar, vanilla, and milk, whipping for five minutes on medium-high.
- Layer the cooled cakes with buttercream and apply a crumb coat before finishing with decorative piping.
Notes
To ensure an even bake, rotate your pans halfway through the cooking time. If you find the cake browning too quickly, loosely tent the top with aluminum foil to protect the delicate vanilla sponge while the center finishes setting.
- Prep Time: 25 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean