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Ingredients
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For cake:
5 ounces. vegetable oil
4 eggs, separated
4 ounces water
1 1/2 tsp. vanilla
7 ounces all-purpose flour
2 1/4 ounces sugar
2 tsp. baking powder
1/2 tsp. salt
4 3/4 ounces sugar
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Directions
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Preheat oven to 350 degrees. Prepare a 10” round baking sheet by smearing it with butter then dusting it with flour. Set aside. Take 4 egg whites and whip them on high speed with a mixer until they are oken. Gradually add 4 3/4 ounces sugar until soft peaks form. In a separate bowl, mix oil, egg yolks, vanilla and water and beat until combined. In another bowl, combine flour, baking soda, salt and 2 1/4 ounces sugar. Gradually add flour mixture into the egg yolk mixture until combined. Take 1/3 of egg white mixture and combine with egg yolk mixture. Take another 1/3 of egg white mixture and fold it into the egg yolk mixture. Take final third of egg white mixture and fold it in the egg yolk mixture. Pour batter into prepared 10” round baking pan. Bake for approximately thirty-five to forty minutes until a toothpick comes out clean. Allow cake to cool completely for at least two hours. Then take a serrated knife and cut cake in half.
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Ingredients
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For buttercream:
2 sticks butter, softened
4 cups powdered sugar
1 cup cocoa powder
1/2 cup chocolate malted milk powder
4-6 Tbsp. cream or milk
15 to 20 chocolate malt candies
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Directions
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Beat butter with a mixer until light and fluffy. Add in two cups of powdered sugar and mix well to combine. Scrape the sides of the bowl well. Add in cocoa and malted milk powder. Mix well, ensuring there are no streaks. Add in remaining powdered sugar, beat well. Add in cream or milk a tablespoon at a time until icing reaches your desired consistency.
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Spoon a large dollop of buttercream onto the bottom layer of your cake. Spread it evenly across the layer. Carefully add the top layer on top of the buttercream. Using a butter knife or an off-set spatula, spread a coat of buttercream on to the top layer of the cake as well as around the sides. This is your crumb coat. Taking more buttercream, add another layer of icing, ensuring that you cover any bald spots. Once the cake is covered, use your spatula to swirl gentle circles on the top of the cake. Take chocolate malt candies and line them up around the edges of your cake. Transfer remaining icing to a pastry bag fitted with a star tip. Pipe stars around bottom of edges of cake. Makes 15 servings.
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