Ingredients
Yield: One 8-inch round, 3-layer cake
For the cake:
4 large eggs (separated), at room temperature
3 1/2 cups (420 g/14.5 oz) sifted cake flour
4 teaspoons (20 g) baking powder
1/2 (3 g) teaspoon salt
1 cup (227 g/2 sticks/8 oz) unsalted butter, at room temperature
2 cups (400 g/14 oz) granulated sugar, divided
2 teaspoons (10 mL) pure vanilla extract
1 cup (250 mL) milk, at room temperature
1/4 teaspoon (1.25 mL) cream of tartar
For the frosting:
1 cup (227 g/2 sticks/8 oz) unsalted butter, softened
6 cups (750 g/1 lb + 10 oz) icing sugar (confectioners')
1/2 cup (125 ml) whipping cream (35%)
2 tablespoons (30 mL) pure vanilla extract
1 tablespoon (15 mL) water
a pinch of salt
Preparation
