The prettiest cake that would be perfect at a tea party or for celebrating spring! Cakes taste better in shades of pink.
3/4 cup all-purpose flour
3/4 cup cornstarch
6 large egg whites
6 large egg yolks
1 1/2 teaspoon vanilla extract
3/4 cup + 6 tablespoons sugar
1/4 teaspoon salt
Pink food coloring
2 cups unsalted butter, room temperature
1 teaspoon vanilla extract
5 cups confectioner's sugar
Let's get Cooking...
Beat the egg yolks, vanilla extract and 3/4 cup sugar with an electric mixer on high speed until thick and pale. Set aside.
In a separate bowl, beat the egg whites and salt with an electric mixer on medium speed until soft peaks form. Slowly add the remaining 6 tablespoons sugar and beat until stiff, glossy peaks form.
Gently fold the egg white mixture into the egg yolk mixture. Combine the flour and cornstarch in a small bowl, then add to the egg mixture in 3 additions.
Divide the mixture into 4 bowls and dye each bowl of batter a different shade of pink, to create an ombre effect. Be sure to gently fold the food coloring in - you want to keep the batter as airy as possible.
Pour the batter into four greased and flour 9-inch round cake pans. Bake at 350F for about 10 minutes, until the cakes are fully cooked. Transfer the cakes to a wire rack and allow them to fully cool.
Make the buttercream: Place the butter in a bowl and whip with an electric mixer until pale and fluffy.
Add the vanilla extract and mix to combine. Add the confectioner's sugar one cup at a time, mixing well
With each addition. Then whip for 3-5 minutes, until fluffy.
Place the darkest layer of cake on a serving platter of your choice and spread 1/4 of the buttercream evenly onto the surface. Place the next darkest layer of cake on top and top with another 1/4 of the buttercream. Repeat to create an ombre effect with the cake layers. Top the cake with the remaining buttercream and sprinkle some pink sprinkles in the center.