I AM DONE WITH UNIVERSITY!!! Been a great three years and I cannot believe that I am done!
To celebrate, I baked this fluffy funfetti cake with maple buttercream frosting.
Recipe tweaked from here.
- 350g plain flour (sifted)
- 4 tsp baking powder
- 4 egg whites
- 300g white sugar
- 170g unsalted butter
- 245ml milk
- 2 tsp vanilla extract
- 1/2 cup funfetti
Ingredients (milk soak)
- 100ml whole milk
- 1 tsp vanilla extract
Ingredients (maple buttercream)
- 250g softened butter
- 400g icing sugar (sifted)
- 1 tsp maple extract
- 0.5 – 1 tbsp milk
- Preheat oven to 180C/ 350F/ Gas mark 4.
- First, you want to make the meringue. In a clean bowl, whisk the egg whites until foamy. Continue to whisk while gradually adding 100g of sugar until it forms stiff peaks.
- In another bowl, cream the butter and 200g of sugar together until pale and fluffy. Add half of the flour and baking powder, then add the milk, and then add in the other half of the dry ingredients. Mix until thoroughly combined.
- Then, gently fold the meringue into the cake mixture until combined.
- Fold in the vanilla extract and the funfetti. Be careful not to overmix the funfetti because you don’t want the colour to run.
- Divide the batter into three pans and bake for 20-30 minutes until a skewer comes out clean.
- While the cakes are cooling, you can move on to make the maple buttercream frosting. Cream the butter until pale and fluffy, then whisk in the sifted icing sugar in batches. Whisk in the maple extract and add milk according to your desired consistency.
- For the milk soak (milk version of the simple syrup), combine the milk and vanilla extract and soak the cake layers in this before assembling the cake. This milk soak gives it an interesting almond taste.
- I chose to use maple extract instead of maple syrup mainly because maple syrup would make the buttercream too sweet. I use LorAnn Oils maple extract which is super strong and rich!