Chef Jonathan Buffie and Pastry Chef Doug Krahn,
Breadworks
Ingredients
White sponge cake
30 eggs, separated
4 1/3 cups sugar, divided
3 1/3 cups flour
1 cup vegetable oil
White buttercream
2 cups water
8 1/2 cups white sugar
12 eggs, whites only
4 lbs 6 oz butter
Frosting
2 lbs fondant
Royal icing, to decorate
Method
White sponge cake
1. Preheat oven to 360˚F.
2. In a bowl, add egg whites and half the sugar. Whip with a hand blender until medium stiff peaks are formed.
3. In a separate bowl, whip egg yolks with clean hand blender.
4. Add flour to yolk mixture and combine well.
5. Add yolk mixture to egg white mixture and combine well.
6. Gradually fold in oil.
7. Divide batter among three cake pans, one 12″, one 10″, one 8″. Bake for 35 minutes or until toothpick inserted in centre comes out clean.
White buttercream
1. In a heavy saucepan, bring water and sugar to a boil, heating to 250˚F on a candy thermometer.
2. In a large bowl, begin beating egg whites. Slowly add sugar mixture to egg whites until cool and fluffy.
3. When egg white mixture is completely cool, slowly mix in butter until fully combined.
To assemble
1. Trim all three rounds of cake.
2. Cut each round in half lengthwise.
3. Spread buttercream filling on bottom layer of each sliced round and cover with top layer.
4. Chill filled cake in refrigerator.
5. Colour fondant as desired and roll out.
6. Cover chilled cake rounds with fondant, cutting off any excess.
7. Decorate with fondant shapes or coloured royal icing.