Perfect Vanilla Cake with Chocolate Glaze
5 Lrg Egg Whites (I bought them in a carton and it is 2.5 tbsp per egg required)
1 cup Milk
2 1/4 tsp Vanilla Bean Paste
3 cups Cake Flour (I use the rule of Plain Four and take out 2 Tbsp in every cup & replace with corn flour)
1 1/2 Tbsp Baking Powder
1 3/4 cups Castor Sugar
3/4 tsp Salt
170g Butter - room temp
BEWARE as this method of cake mixing breaks all my rules but it totally worked!
Measure your egg whites in a medium bowl, whisk lightly by hand and then whisk in a 1/4 cup of milk and vanilla lightly and set aside.
Next sift all your dry ingredients into your mixing bowl. Using the paddle attachment, mix the dry ingredients for 1 minute.
Add your remaining milk and the butter to your dry ingredients, and turn on the mixer onto a medium speed and mix for approximately 2 minutes. Then add in the egg mixture in 2 parts until each addition is mixed in well, approximately 2-3 minutes (no longer).
Chocolate Glaze:2 Tbsp Butter - melted
1 Tbsp Cream
7 Tbsp Icing Sugar - sifted
1 Egg Yolk - optional (but it gives your glaze the added gloss)
The egg yolk is optional but recommended to achieve a high gloss.
Once you have the shiney glaze, put it through a seive and discard any lumps.
Now resist yourself from eating the glaze straight from the bowl here, because it needs to get onto the cake!
Slowly pour onto the centre on your COLD cake (chill in the fridge if you must), and when the weight of the glaze reaches the edge of the top of the cake, STOP pouring, as it will continue to creep over the edge and glide down and your don't want a puddle around your cake. Leave it a few minutes to settle before adding your sprinkles otherwise they will just sink into the glaze and most will disappear.