Raspberry, rosewater and vanilla layer cake

Raspberry, rosewater and vanilla cake
Makes three 16cm cake rounds (which are then halved)

This recipe is adapted from Call Me Cupcake.

1/2 cup (113g) butter
2 cups white sugar
3 1/2 cups flour
1 teaspoon salt
3 teaspoons baking powder
3/4 cups iced water
1 teaspoon vanilla
4 egg whites

Additional ingredients for the separate cakes
1/4 cup pureed raspberries
1 tbs vanilla paste
1/4 cup iced water
2 tbs rosewater
2 tbs iced water
Pink/red food colouring

Preheat oven to 170 degrees Celsius

Cream the butter and sugar together in a large bowl until its light and fluffy. Sift flour, baking powder and salt together and add alternatively with the iced water to the creamed butter and sugar. At this stage the cake will look rather thick and almost dough-like, but persist.

Now you need to separate the mix into three parts. Each bowl should end up with 450 grams of mix. Add 1/4 raspberries to one bowl, 1 tbs vanilla paste and 1/4 cup iced water to the second and the rosewater and iced water to the third. Beat each mix until smooth.

In a separate bowl whisk the egg whites until stiff. Add 40 grams of whipped egg whites to each bowl and red/pink food colouring. Fold in until well combined and pour into greased cake tins.

Bake for 30 minutes of until a skewer comes out clean when inserted in the middle.

Set aside to cool. The cakes should be completely cooled or even chilled for when you want to slice in half.

White Chocolate Swiss Meringue Buttercream

Makes 7 cups (enough to fill and ice the cake with leftovers)

This recipe is (only slightly) adapted from the amazing Sweetapolita. You should also check out her great step-by-step guide to making Swiss Meringue Buttercream.

8 large egg whites (30g each)
400g caster sugar
450g unsalted butter
1 tbs vanilla paste
Pinch of salt
150g white chocolate, melted and cooled

This icing is totally worth the few steps it takes. Trust me, once you make it once you will never go back!

Set a pot of water to simmer. Combine egg whites and sugar in a bowl and set on top of simmering water. (Make sure the water is not boiling and doesn’t touch the bottom of the bowl.) Whisk constantly but gently until the temperature reaches 65 degrees Celcius and the sugar has dissolved completely and it hot to touch.

Now you need to whisk the egg white mixture until it is smooth, glossy and thick. You can do this with a stand mixer fitted with a whisk attachment or with a hand whisk. Either way, you will need to mix for about 10 minutes or until the bowl is cool to touch. Make sure the meringue is not warm or else it will melt the butter.

Change to a paddle attachment or beaters on your mixer and add butter one cube at a time, mixing on medium speed until it is mixed in well. The mixture may curdle at one point, but if it does, just keep mixing and it will come back together.

Add the vanilla, salt and then fold through the cooled melted white chocolate.

To assemble:
Cut cooled cakes in half horizontally with a serrated knife.

Smear a little of the buttercream in the middle of a cake plate and add the first layer of cake. Pipe a thin layer of buttercream around the outside of the cake and then fill in the middle. Add the second layer and pipe more buttercream. Continue until you have added all 6 layers.

Now apply a thin coat of buttercream using an offset spatula to create a crumb coat. The point of doing a crumb coat is to trap all the cake crumbs before you finish icing. Once you have a thin layer, refrigerate the cake for 30 mins or so to allow the coat to harden.

Then finish off with another, thicker layer of buttercream and decorate as you wish!

Keep the cake cool, but not refrigerated or else the icing will turn hard like butter.

Cut the cake using a knife that’s been heated by hot water and then wiped clean.