Ingredients
Yield: One 4-layer, 8-inch round cake
1-1/2 cup (360 ml) whole milk, at room temperature
7 large egg whites (210 g), at room temperature
1 whole egg, at room temperature
1 tablespoon (15 ml) pure vanilla extract
1/2 teaspoon (2.5 ml) almond extract
3-3/4 cups (430 g) cake flour, sifted
2-1/4 cups (450 g) sugar
1-3/4 tablespoons (25 g) baking powder
1 teaspoon salt (8 g)
1-1/2 sticks (170 g) unsalted butter, at room temperature and cut into cubes
6 tablespoons (85 g) vegetable shortening
For the Whipped Vanilla Frosting:
2-1/2 cups (5 sticks)(575 g) unsalted butter, softened and cut into cubes
5-1/4 cups (600 g) confectioners’ sugar, sifted
4-1/2 tablespoons (70 ml) milk
1-1/2 tablespoons (23 ml) pure vanilla extract
pinch or two of salt
few drops pink gel colour
pastel sugar pearls (I used 4mm), or any other sprinkles for decorating
Preparation
