Strawberry Meringue Buttercream Cake « Recipe TV

Description

Strawberry Meringue Buttercream Cake ( For the Yellow Cake) 1 1/2 sticks unsalted butter, room temperature 2 cups sugar 4 eggs separated 1 cup cornstarch 2 cups flour 1 tbsp baking powder 1 tsp vanilla extract 1 cup milk Preheat oven to 180°C/ 350°. Butter two 20cm/ 9-inch round pans with butter, and dust with flour. In a large bowl, sift together the cornstarch, flour and baking powder. Set aside. Beat the egg whites until soft peaks form. Set aside. With an electric mixer, beat the butter and sugar until light and fluffy. Add the yolks, one by one, and the vanilla, and beat well after each addition. Add the flour mixture in three additions, alternating with the milk. Finish with the flour. Beat until smooth. Add the egg whites and fold in the batter gently. Divide the batter between the pans and bake for 35 minutes, or until golden and a toothpick inserted in the cakes comes out clean. Let cool over a wire rack completely to unmold. (Strawberry Swiss Meringue Buttercream) (adapted from www.marthastewart.com 3 egg whites 2/3 cup sugar 200g/ 2 sticks unsalted butter, room temperature, cut into pieces 1 cup strawberry jam, pureéd in a food processor pink food coloring (optional) Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set the bowl over a pan of simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes (if you have a candy thermometer, it should mark 71°C/ 160°F). In a stand mixer, with the whisk attachment, beat on high speed …