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Chequerboard wafer cake recipe
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Prep Time:
60 minutes
Cook Time:
75 minutes
Total Time:
135 minutes
Delicate sour-cream cake layered with creamy Swiss meringue buttercream and crunchy wafer biscuits for a whimsical pastel delight.
Ingredients:
  • 375g (2 1/2 cups) plain flour
  • 2.00 gm baking powder
  • 0.63 gm bicarbonate of soda
  • 230g unsalted butter, at room temperature
  • 430g (2 cups) caster sugar
  • 6 eggs
  • 17.40 gm vanilla extract
  • 250g sour cream
  • Pink gel or liquid food colouring, to tint
  • 2 x 175g packet creme wafer minis
  • 5 egg whites
  • 270g (1 1/4 cups) caster sugar
  • 340g unsalted butter, chopped, at room temperature
  • 8.80 gm vanilla extract
Instructions:
  • Preheat your oven to 160C/140C fan forced. Lightly grease and line two 7cm deep, 14 x 24cm loaf pans with baking paper, leaving the paper to overhang on the two long sides.
  • Begin by sifting together the flour, baking powder, and bicarbonate of soda into a bowl. In a separate bowl, use electric beaters to whip the butter and sugar until pale and creamy. Next, add the eggs one at a time, making sure to beat well after each addition. Mix in the vanilla extract until well combined. Finally, gently fold the flour mixture into the butter mixture, alternating with the sour cream until just combined.
  • Divide the cake mixture in half and pour one portion into a prepared pan, smoothing the top. Add a touch of food coloring to turn the remaining mixture pink. Pour into the second pan and smooth the top. Bake for 1 hour and 10 minutes or until a skewer inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  • Prepare the buttercream by whisking the egg whites and sugar in a heatproof bowl over simmering water until hot to the touch. Transfer the mixture to a stand mixer and whisk on high until almost room temperature. Switch to the paddle attachment, add butter gradually, then mix in vanilla and a pinch of salt. Transfer a cup of buttercream to a piping bag with a 1cm round nozzle.
  • Trim and level the cakes using a large serrated knife. Cut each cake in half horizontally. Layer alternating slices of pink and vanilla cake, using a bit of buttercream between each layer to stick them together. If needed, level the sides of the cake with the knife. Slice the cake lengthwise into four equal long pieces.
  • For assembly, start by spreading a thin layer of buttercream in the middle of a serving plate or cake board. Place one cake slice down and spread a bit more buttercream on top. Continue layering with the remaining cake slices, alternating colors for a checkered pattern and spreading a thin layer of buttercream between each layer. Cover the entire cake with the remaining buttercream, ensuring the top and sides are coated smoothly. Pipe rows of buttercream peaks on top of the cake and then create a checkered pattern with the wafers on top of the peaks.

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