|3||cups unbleached all-purpose flour, sifted|
|1||tablespoon + 1 teaspoon baking powder|
|3/4||teaspoon, 3/4 tablespoon kosher salt|
|1 1/4||cups + 3 tablespoons milk|
|2||teaspoons vanilla extract|
|1 1/4||cups + 2 tablespoons unsalted butter, slightly softened|
|2 3/4||cups + 2 teaspoons sugar|
|2||cups unsalted butter, room temperature|
|1||teaspoon pure vanilla extract|
|5||large egg whites|
|1 1/4||cups granulated sugar|
To assemble the cake:
Fluffy silky-smooth, meringue buttercream icing provides both a substantial cake filling and a just right, creamy consistency for decorating. —Kate
Note: Don't worry if the buttercream seems to break down and curdle when the butter is added to the eggs. Just continue to beat it until it smoothes back out to a soft creamy texture.
Variation: For Chocolate Meringue Buttercream add one part ganache to two parts of Meringue Buttercream recipe.