Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, white sponge cake with buttercream frosting. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

White Sponge Cake with Buttercream Frosting is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. White Sponge Cake with Buttercream Frosting is something that I’ve loved my whole life.

To make the frosting: Beat the butter, milk, vanilla, and salt in a medium bowl. Slowly add the confectioners' sugar; mix until thick and creamy. Frost the top of one cake layer; stack the other on top and frost all around.

To begin with this recipe, we must first prepare a few components. You can have white sponge cake with buttercream frosting using 15 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make White Sponge Cake with Buttercream Frosting:

1. Get 3 egg
2. Get 1 Cup Sugar powdered
3. Prepare 1 Cup All-purpose flour
4. Make ready 1 Teaspoon vanilla essence
5. Get 1 Cup milk
6. Prepare 1 Teaspoon Baking powder
7. Get 1/4 Teaspoon salt
8. Prepare 30 Grams butter
9. Prepare BUTTERCREAM FROSTING
10. Prepare 1/2 Cup butter
11. Prepare 2 1/4 Cups icing Sugar
12. Make ready 2 Teaspoons vanilla essence
13. Prepare pink color
14. Prepare color balls
15. Make ready 2 Tablespoons milk

Butter cakes inherently have more flavor than sponge cakes due unsurprisingly to the presence of butter. We made white cakes and buttercream frosting today. Despite the name, there is no cream in a buttercream. I've never made a true buttercream before, where boiling sugar is added to.

Instructions to make White Sponge Cake with Buttercream Frosting:

1. Preheat oven to 180 C. Prepare 2 8" pans with parchment paper and set aside. Sift together flour,salt and baking powder, set aside.(ALL THE INGREDIENTS SHOULD BE AT ROOM TEMPERATURE.)
2. Separate the egg whites from the yolks.Whisk the egg white at a high speed of a mixer until foamy, then gradually add sugarand continue to beat until a peak stage. Add the yolk, one at a time, to the white and beat until the mixture have reached a ribbon stage.
3. In a saucepan, heat milk and butter on low heat just until butter is melted.Blend in the flour in three batches into the egg mixture using minimum speed.Add the vanilla and mix.
4. Then slowly and gently pour the warm mixture of milk and melted butter into the batter. Now using spatula to gently fold everything until incorporated. Pour mixture into prepared pan.
5. Bake for 25 to 30 minutes or until a toothpick inserted at the center comes out clean. Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.
6. Butter-cream Frosting Beat the butter in a large bowl with electric mixer until soft. Gradually add icing sugar and vanilla essence and one tablespoon of the milk and beat the mixture until creamy and smooth.
7. Beat in the milk, if necessary, to loosen the mixture.Stir in the food coloring until well combined.Slice the cake into 2 layers. Spread the cream over the bottom layer,then place the top layer over and cover the cake with most of the remaining cream.
8. Use the rest of cream to decorate the top around the cake.Chill for a few hour before slicing and serve.

Basic White Two-Layer Cake and White Buttercream Frosting. This is hands-down the best made-from-scratch white cake recipe I have ever tried! Add the soft butter or shortening a few tablespoons at a time, beating well after each addition. Frost cake immediately; or store buttercream at room temperature, covered, for a few hours before using. See more ideas about Cupcake cakes, Buttercream frosting, Frosting recipes.

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