This wedding cake is a classic and most popular wedding cake flavor also know as a bakery-style wedding cake. A Light and airy cake using only egg whites and vegetable shortening or white butter for that beautiful white color. Often frosted with white Ermine frosting, today, I am using white Italian meringue buttercream.
¾cup(160g)Vegetable Shortening(see substitute above for butter quantity)
Sift together - flour, baking powder, and salt - set aside
Combine the milk and cream - set aside
Separate eggs– ensure no yolks get into the whites.
Egg whites - In the bowl of a stand mixer with the whisk attachment add the egg whites and cream of tartar. Start whipping on medium-low speed, then gradually add ⅓ of the sugar, one tablespoon at a time. Tip - we divide the sugar between the egg whites and the butter so add only ⅓ now.
Once sugar is in continue whipping until soft speaks but still glossy. Remove egg whites and set aside.
Creaming - Working quickly and using the same mixer bowl with paddle attachment this time (no need to wash). Cream butter and remaining sugar until light and fluffy.
Add the egg yolk, vanilla, and almond extract.
Next, add flour and milk in three batches. The mixture will be dense at this stage.
Combine ⅓ of the whipped egg whites vigorously so it loosens the batter. FOLD the rest of the whites with a spatula by hand.
Divide batter equally between the baking pans. I prefer to use baking strips to avoid a dome.
Bake on the middle rack for 20 to 25 minutes or until a skewer inserted into the center comes clean
Let cool in the pan for 10 minutes. After 10 minutes invert onto a cooling rack.
Place egg whites, salt, and cream of tartar in the bowl of a stand mixer with the whisk attachment on medium speed. Once the meringue is at the soft peak stage - turn the mixer on low to avoid over mix and wait for the sugar to reach temperature
Meanwhile, heat sugar and water in a heavy bottom light colors saucepan over medium heat. Once all the sugar is melted place a candy thermometer inside. Continue to boil until the sugar syrup reaches about 238 F on the candy thermometer (softball stage)Tip - using a heavy-bottom will distribute heat evenly and prevent the sugar from caramelizing and a light-colored pan means you can see the color of the sugar and as you work.
Turn the mixer on medium speed and start pouring the hot sugar syrup into the mixer bowl. The sugar should stream between the whisk and the edge of the bowl. Once all the syrup is in. Turn the mixer on high and whisk for about 3 minutes. The outside of the bowl will be hot at first and then be barely warm.
When the meringue is cold and the bowl is not warm at all. Start adding the butter - one cube at a time. Tip - This is where 90% of meringue buttercreams fail DO NOT add butter if the meringue is still not cold.
Once all the butter is in whip for another minute or two until you have a smooth and satin-like buttercream that light and fluffy. Add the vanilla and almond extract.
Prepare simple syrup - cool completely before using.Tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.
Watch a video showing how I level, torte, and fill the cakes.Tip - Make sure the cakes are completely cold, otherwise the frosting will melt. Plus, the cakes are more delicate to handle. Chilling the cakes makes them easier to work with.
Using a bread knife or cake leveler cut the domes off the cake layers. Then divide each layer in half horizontally so you have four layers (2 x 2 = 4 layer)
Place the cake in the fridge to chill for 10 to 15 minutes.Tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you