Ingredients:

  • 375g cake flour
  • 400g granulated sugar
  • 225g unsalted butter, room temperature
  • 240ml whole milk
  • 150g egg whites
  • 1 tbsp baking powder
  • 1 tbsp vanilla
  • 0.5 tsp fine sea salt
  • 450g unsalted butter, cool
  • 500g powdered sugar, sifted
  • 2 tbsp heavy cream
  • 1 tsp vanilla bean paste
  • 100ml water
  • 100g sugar

Instructions:

  1. Preheat your oven to 180°C (356°F) and line three 20cm (8-inch) round cake pans with parchment paper.
  2. In a stand mixer, combine cake flour, granulated sugar, baking powder, and salt. Add 225g of softened butter one tablespoon at a time on low speed until the mixture resembles coarse sand.
  3. Slowly pour in the egg whites and milk. Increase to medium speed and beat for 2 minutes to aerate the batter and build structure.
  4. Divide the batter evenly between the three pans using a kitchen scale for precision.
  5. Bake for 35 minutes or until the center of the cake springs back when lightly touched.
  6. Prepare the hydration syrup by simmering 100ml water and 100g sugar until dissolved; let cool.
  7. For the buttercream, beat 450g cool butter with 500g powdered sugar, heavy cream, and vanilla bean paste until silky and aerated.
  8. Assemble by brushing layers with syrup, filling with buttercream, and using a metal bench scraper on a turntable to 'scrape' the sides for the semi-naked finish.