Vanilla Cake

Rachel Nedelec, owner

Flour and Flower

This showstopper can be iced with simple buttercream (shown) but Swiss meringue makes it even more special. Rachel meticulously sources flowers for year-round supply.

Ingredients

Cake

3 1/4 cups flour

2 1/2 cups sugar

1 1/2 tsp baking soda

1 tsp baking powder

2 eggs, 2 yolks

1 1/4 cup buttermilk

1 1/4 cup water

2/3 cup vegetable oil

2 tsp vanilla

Swiss meringue

6 egg whites

2 cups granulated sugar

1 1/2 cups soft salted butter

2 tsp vanilla extract

Method

Cake

1. Preheat oven to 350°F.
2. Prepare one sheet pan with parchment paper and cooking spray.
3. Whisk together dry ingredients.
4. In a separate bowl combine eggs, yolks, buttermilk, water, vegetable oil, vanilla.
5. Pour wet into the dry and whisk to combine.
6. Fill your cake pans halfway.
7. Bake for 25-30 minutes or until a toothpick is inserted in the centre and comes out clean.
8. Remove from oven and allow to cool before assembly.

Swiss Meringue

1. Whisk egg whites and sugar in a double boiler filled with 2 inches of simmering water.
2. Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out, about 4 minutes.
3. While the mixture is still  warm, transfer to a stand mixer and mix on high with the whisk attachment.
4. Whisk mixture until you have stiff shiny peaks (about 10 minutes).
5. Switch to a paddle attachment and add butter one tablespoon at a time.
6. Once incorporated, add vanilla.Your icing should be thick and smooth! 

Yield 1, four layer cake