OMBRE LAYER CAKE
{Recipe adapted from Martha Stewart}
INGREDIENTS
For the cake…
3 1/2 sticks unsalted butter (396g), room temperature, plus extra for pans
6 1/2 cups sifted cake flour, plus extra for pans
3 tablespoons baking powder
Pinch salt
2 1/4 cups milk
2 tablespoons pure vanilla extract
2 1/2 cups sugar
10 large egg whites
Gel food colours
For the buttercream…
2 1/4 cups sugar
10 large egg whites, room temperature
Pinch of salt
8 sticks unsalted butter (904g), room temperature, cut into small pieces
1 tablespoon pure vanilla extract
2 cups shredded coconut
Preheat oven to 175° C. Butter three 8-inch round cake pans, and line with parchment.
Butter parchment, and dust with flour, tapping out excess. Sift flour, baking powder, and 1/2 teaspoon salt into a large bowl. Combine milk and vanilla. Beat butter with a mixer on medium speed until very smooth. With machine running, gradually add sugar, and beat until pale and fluffy, about 3 minutes.
Reduce speed to low, and add flour mixture in 3 additions, alternating with milk mixture, beginning and ending with flour. Beat until just combined; do not overmix.
Beat egg whites in a clean mixer bowl on medium speed until stiff (but not dry) peaks form, about 3 minutes. Gently fold egg-white mixture into batter in 3 additions.
Divide batter among 3 bowls, and tint each with food colouring to create different pastel shades. Spread each into a prepared pan. Bake until a toothpick inserted into the centers comes out clean, 18 to 20 minutes. Let cool completely in pans on wire racks.
Loosen edges of cake with a small metal spatula or paring knife; invert onto racks. Discard parchment. Reinvert cakes, top side up. Let cool completely.
To make the buttercream…
Heat sugar, egg whites, and salt in a heatproof mixer bowl set over a pan of simmering water, whisking, until sugar dissolves, about 2 minutes.
Return bowl to mixer, and whisk, gradually increasing speed from low to medium-high, until stiff, glossy peaks form, about 10 minutes. Reduce speed to medium. Add butter, a few pieces at a time, whisking well after each addition. Whisk in vanilla. Switch to a paddle attachment. Beat until air bubbles are gone, 2 to 3 minutes more.
To finish…
Trim top of each cake to make surface even. Spread 1 cup buttercream onto top of 1
cake. Top with another cake. Repeat with the final layer. Frost cake with 1 1/2 cups buttercream. Refrigerate for 30 minutes.
Frost cake with remaining buttercream and then coat with shredded coconut.