Fearless Butter Cake
- 1/2 cup butter softened
- 1 1/3 cup sugar
- 2 1/4 cups MAYA Cake Flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup milk
Italian Meringue Buttercream Frosting:
- 1 cup egg whites
- 1 3/4 cups sugar
- 1/2 cup water
- 3 1/2 bars unsalted butter
- Food gels
Prepare the cake:
Preheat oven to 350°F/177ᵒC. Grease and line an 8 x 8 square pan. Set aside.
Sift the flour, baking powder, and salt together. Set aside.
Cream butter until soft. Add in sugar and beat until light and fluffy. Add egg yolks, one at time, beating well after each addition.
Add the dry ingredients alternately with the vanilla and milk. Blend well. Pour into the prepared pan.
Bake for 40-45 minutes or until done.
In a small saucepan over medium heat, bring sugar and ½ cup water to a boil.
Heat up to 230 degrees on a candy thermometer.
Whip egg whites until stiff. Do not over beat.
When the sugar temperature reaches 240 degrees, remove from heat immediately and with the mixer running, add it to your egg whites in a stream. Beat on high speed.
Continue to whip until no heat remains in the bowl.
With the mixer still running, add butter bit by bit, beating until spreadable consistency, approximately 3 to 5 minutes. Beat in vanilla.
Set aside until ready to use.
Color as desired using food gel.