Description
This scientifically tested Farewell Cake features a robust high-ratio sponge and a temperature-stable Italian meringue buttercream, making it the perfect centerpiece for long celebrations. Its dense, velvet-like crumb and reliable structure ensure a professional result that holds up beautifully under transport.
Ingredients
- 450g unsalted butter, room temperature (18°C-20°C)
- 300g golden caster sugar
- 8 large eggs
- 450g self-raising flour
- 1 tsp baking powder
- 1 pinch salt
- 2 tsp vanilla paste
- 200g high-quality dyed-through sprinkles
- 270g white sugar, divided
- 80g water
- 4-5 large egg whites
- 1/4 tsp cream of tartar
- Pinch of salt (for meringue)
- 500g unsalted butter, room temperature (for frosting)
Instructions
- Preheat the oven to 160°C (320°F) fan or 180°C (350°F) and line two cake tins with parchment paper, verifying the temperature with an oven thermometer.
- In a stand mixer, beat the 450g butter and golden caster sugar for 5 to 6 minutes until the mixture is pale cream and doubled in volume.
- With the mixer on medium, add the eggs one at a time, ensuring each is fully incorporated before adding the next, then mix in the vanilla paste.
- Sift in the self-raising flour, baking powder, and salt, then fold gently using a figure-eight motion with a spatula until just combined.
- Fold in the sprinkles and divide the batter evenly between the two tins using a digital scale to ensure identical weights.
- Bake for 30 to 35 minutes until a digital thermometer inserted into the center reads 98°C (208°F), then cool completely on a wire rack.
- To make the frosting, boil 200g of white sugar and 80g of water in a saucepan until it reaches 115°C (240°F).
- Whisk the egg whites, cream of tartar, and salt to foamy peaks, then slowly add the remaining 70g sugar until soft peaks form.
- Stream the hot syrup into the meringue while whisking on high speed, continuing until the bowl feels cool to the touch.
- Add the remaining room-temperature butter one tablespoon at a time, whisking until the frosting becomes thick and glossy, then refrigerate for 30 minutes before applying.
Notes
To ensure the most stable emulsion for your buttercream, strictly monitor the temperature of your butter; if it is too cold, the frosting may appear curdled, but this can be fixed by gently warming the bowl over simmering water for 30 seconds. Additionally, always use a digital scale for ingredients and a thermometer for the bake to achieve the precise protein structure required for a cake that survives long display times.
- Prep Time: 30 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: International