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Feather crumb vanilla cake
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Prep Time:
35 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Introducing our irresistibly light and fluffy vanilla cake, with a delicate crumb and frosting that stays fresh for days. Top it with white flowers or chocolate curls for a stunning finish.
Ingredients:
  • 250.00g Copha or vegetable shortening, softened
  • 250.00g salted butter, softened
  • 322.50 gm caster sugar
  • 1 1/2 tsp vanilla paste
  • 375g (2 1/2 cups) cake, biscuit and pastry self-raising flour
  • 260.00 gm buttermilk, at room temperature
  • 5 egg whites
  • 1 tsp vanilla paste
  • 500g (4 cups) icing sugar
  • 20.60 gm milk, at room temperature (optional)
Instructions:
  • Preheat your oven to 180C (170C for fan ovens) while you prepare two 20cm cake pans by greasing and lining them with baking paper.
  • In the bowl of an electric mixer with a balloon whisk, combine copha and butter, whipping until pale and creamy. Add 1 cup of caster sugar and vanilla, then mix in flour and buttermilk at low speed until well combined. Increase speed to high and beat for 60 seconds.
  • In a clean bowl, whip egg whites until soft peaks form. Slowly add the rest of the caster sugar. Gently mix 1/3 of the egg white mixture into the cake batter. Carefully fold in half of the egg white until just mixed. Fold in the remaining egg white. Divide the batter evenly between pans. Bake for 30-35 minutes until a skewer comes out clean. Let it sit for 5 minutes, then cool on a wire rack.
  • In an electric mixer bowl, combine copha and butter, beating until pale. Add vanilla and icing sugar, mix on low speed until combined. Increase speed until fluffy, adding milk if needed.
  • Lay one cake on a serving plate, generously layer with 1/3 of the icing, add the second cake on top, and then spread the rest of the buttercream over the entire cake until fully coated. Enjoy as directed in the recipe notes.

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