Chef Jonathan Buffie and Pastry Chef Doug Krahn
Breadworks
Ingredients
White sponge cake
30 eggs, separated
4 1/3 cups sugar, divided
3 1/3 cups flour
1 cup vegetable oil
White buttercream
2 cups water
8 1/2 cups white sugar
12 eggs, whites only
4 lbs 6 oz butter
Frosting
2 lbs fondant
Royal icing, to decorate
Method
White sponge cake
- Preheat oven to 360˚F.
- In a bowl, add egg whites and half the sugar. Whip with a hand blender until medium stiff peaks are formed.
- In a separate bowl, whip egg yolks with clean hand blender.
- Add flour to yolk mixture and combine well.
- Add yolk mixture to egg white mixture and combine well.
- Gradually fold in oil.
- Divide batter among three cake pans, one 12″, one 10″, one 8″. Bake for 35 minutes or until toothpick inserted in centre comes out clean.
White buttercream
- In a heavy saucepan, bring water and sugar to a boil, heating to 250˚F on a candy thermometer.
- In a large bowl, begin beating egg whites. Slowly add sugar mixture to egg whites until cool and fluffy.
- When egg white mixture is completely cool, slowly mix in butter until fully combined.
Assembly
- Trim all three rounds of cake.
- Cut each round in half lengthwise.
- Spread buttercream filling on bottom layer of each sliced round and cover with top layer.
- Chill filled cake in refrigerator.
- Colour fondant as desired and roll out.
- Cover chilled cake rounds with fondant, cutting off any excess.
- Decorate with fondant shapes or coloured royal icing.