Description
This Baptism Cake is an exceptionally light and airy vanilla sponge achieved by folding in stiffly whipped egg whites. Paired with a rich, fluffy buttercream, it provides a sophisticated yet simple dessert perfect for any significant family milestone.
Ingredients
- Unsalted butter
- Granulated sugar
- Vegetable oil
- Pure vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Milk
- 9 egg whites
- Salted butter
- Powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and thoroughly grease and flour your cake pans.
- Whisk together the all-purpose flour, baking powder, and salt in a medium bowl to aerate.
- Beat softened unsalted butter in a stand mixer for 2 minutes, then add sugar and oil, beating until the mixture is light and fluffy before stirring in vanilla.
- Alternately add the dry ingredients and milk to the butter mixture in three batches, scraping the bowl as needed.
- In a separate clean bowl, beat the 9 egg whites until they reach stiff peaks.
- Carefully fold the whipped egg whites into the cake batter in three separate batches using a spatula.
- Distribute the batter evenly into pans and bake for 35-40 minutes until a toothpick comes out clean.
- Allow cakes to cool in their pans for 20 minutes before transferring them to a wire rack to cool completely.
- Prepare the buttercream by beating salted butter with powdered sugar, vanilla, and milk on high speed for 5 minutes.
- Stack the cooled cake layers with frosting and apply a crumb coat before final decoration.
Notes
For the most consistent rise, ensure your egg whites are beaten in a bowl that is completely free of any residual grease or egg yolk. Using room temperature milk and butter will help the batter emulsify properly, preventing a dense or curdled texture in the finished sponge.
- Prep Time: 30 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American