SILVER WHITE CAKE
THE CAKE
1¼cups milk
½ tsp almond extract ½ tsp teaspoon vanilla
extract
5 egg whites 2¼ cups cake flour
1²/3 cups sugar
1 tbsp baking powder 1 tsp sea salt
¾ cup unsalted butter or shortening, at room temperature
BUTTERCREAM
1 cup egg whites 1½ cups sugar
2¼ cups unsalted butter,
softened
½ tsp vanilla extract Pinch of sea salt
Silver sprinkles for finishing
To make the cake: Preheat oven to 180°C. Coat two 8-inch round cake pans with nonstick spray, line the bottom of each with a circle of parchment paper, and spray the paper too. Combine milk, almond extract, vanilla, and egg whites in a bowl. Mix to combine thoroughly. Set aside.
Combine flour, sugar, baking powder, and salt in the bowl of a stand mixer (or use a handheld mixer). Mix to combine. Add butter, mixing in slowly. Add milk mixture slowly, in two or three increments, beating for 3 to 5 minutes.
Divide batter equally between prepared pans. Bake for 20 to 30 minutes, until a toothpick inserted comes out clean. Cool slightly and remove from pans. Cool completely.
To make the buttercream: Bring a medium pot of water to a boil. In the bowl of a stand mixer, or using a handheld mixer, combine egg whites, sugar, and salt. Whisk briefly. Place over the steaming water. Turn off heat. Gently stir until whites are warmed and sugar is dissolved (check by dipping a clean finger in). Remove from the pan of water. Whip vigorously on high speed until mixture is cool and stiff peaks form.
Slowly but steadily, while whipping, add chunks of softened butter until incorporated. Whip for 2 to 3 minutes longer, until the mixture has a smooth, fluffy, frosting texture. Slowly mix in vanilla. Keep at room temperature until ready to use.
Place one cake layer on a serving plate. Spoon one quarter of buttercream in the centre. Smooth evenly to edges with an offset metal spatula. Place the second cake layer on top. Put half remaining frosting on top, spread it to edges, then over edges and onto sides. Give a thin, even coat of frosting first (called a crumb coat) then use the rest of the frosting to smooth and fill. Finish with sprinkles.