Vanilla Cappuccino Cake

We have a very good handmade chocolate cake a few suburbs away and everytime I go there, I pick my Nan up a few of their cappuccino chocolates. It is a chocolate cup with a coffee ganache and a white chocolate topper, dusted with cocoa. It looks very cute and she can’t get enough of it so I thought it would be a great basis for her Birthday cake. She raved about it for hours and then called me about it the next day.

I love making cakes that other people love. There is something about it that makes me feel all warm and fuzzy. This cake was exactly what I thought it was going to be as well. A very successful bake! Sometimes I imagine cakes and once they are done they aren’t what I thought they might be. 

I love the pattern that the pearled sprinkles and chocolate jimmys made on top of the cake. I sprinkled with a little bit of powder and ground cinnamon to give it that cappuccino look.

The whipped meringue buttercream added a fluffy texture. . . like a good coffee should! I like to leave a few bubbles if they appear, just for home cooked sake. My cakes don’t need to look perfect, they just need to taste amazing! I was reminded that I had made this cake when I picked up my grandparents from the airport this afternoon. Upon arrival at their door, I already had a drink in hand from Pop and a bag of fresh garden goodies for Flatpac. I don’t think you have tasted anything until you have tasted garden fresh tomatoes. They explode in your mouth with flavour and texture. I really can’t describe it. They don’t need salt or pepper and it is really hard to go back to store bought tomatoes after eating them. I’m a bit spoilt I think! Mum paid $10.00kg for some tomatoes to go on our crossiants for Christmas morning and they really had no flavour. Makes me think that I need to get my green thumb on . . . and get a backyard. Maybe I’ll just keep collecting them from Pop.

It is my Birthday on the 2nd of January and I am wondering what kind of Birthday cake I will receive. . . I think my favourite has to be my Mums Orange and Poppyseed Cake. What is your Birthday cake of choice?

Ingredients

• 300g butter, softened
• 2 1/2 cups caster sugar
• 8 egg whites (from 59g free range eggs)
• 4 1/4 cups plain flour
• 1 3/4 tablespoons baking powder
• 1 3/4 cup buttermilk
• 2 teaspoons vanilla bean paste
• 2 teaspoons vanilla essence

Icing

• 6 egg whites (from 59g free range eggs)
• 1 cup caster sugar
• 340g butter, softened, cubed
• 2 teaspoons vanilla bean paste
• 1 teaspoon vanilla essence
• 1 tablespoon instant coffee dissolved into 1 teaspoon boiling water
• 1/4 teaspoon ground cinnamon

1. Preheat a fan forced oven to 165C and line 2 x 18cm round baking tins with canola oil spray and baking paper.
2. Using an electric mixer, cream the butter and sugar until lightened in colour and thickened. Slowly add the egg whites, one at a time and whisk well until encorporated.
3. Fold through the flour, baking powder, buttermilk and vanilla until just combined and evenly distribute the batter into the two cake tins. Place into the oven for 55 minutes or until a skewer can be inserted and pulled out clean. Allow to cool on a cake rack.
4. To make the icing: Place the egg whites and sugar into a saucepan and whisk over a low heat until the sugar has dissolved. Using an electric mixer with the balloon whisk attached, whisk the hot egg whites until cooled. They will be fluffy and glossy by this point.
5. Add the butter a cube at a time until completely combined. Add the vanilla, coffee and cinnamon and continue to mix until there are no lumps and the colour is even.
6. Slice the cakes in half horizontally and place one half onto the cake board. Place a large spoonful of icing onto the layer and spread evenly with a pallet knife. Repeat until you have added all 4 layers back and then gently spread a thin coat of icing over the whole cake. Place into the refrigerator for 30 minutes.
7. Place the remaining icing on top of the cake and spread evenly over the whole cake. I start at the top and gradually push the icing over the sides and work it around with a large pallet knife. There is always time to fix up your icing once you have it evenly spread.
8. Once the icing is evenly around the cake, wash the pallet knife under hot water and dry with a clean cloth. While it is still hot, run it over the cake to create smooth edges.
9. Top with white pearl, brown and silver sprinkles.
10. Chew.