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Worlds Best Cake

I have four weeks to go before the current state of “all you can eat” fades to moderation once again. Until then, I’m staying the course. That means, this cake, the World’s Best Cake from Sweet Paul Eat and Make: Charming Recipes and Kitchen Crafts You Will Love book is all mine to eat until every last crumb is licked off the plate.

This cake truly lives up to its name: World's Best Cake

Trust me when I tell you the cake lives up to its name. I’ll admit I was a bit hesitant at first, it seemed so simple in design that I thought there was no way it could displace some of my favorite go-to cakes with rich buttercream frostings and custard fillings.

Wrong. This one is now in my top 5 go-to cakes for all occasions. Reasons? One of the best yellow cake recipes—hands down.  Meringue for frosting? Yeah, crispy exterior with a soft marshmallow like inside almost makes you want to scrape that and eat it alone, but don’t be foolish–the whole is greater than the sum of its parts. And finally the whipped cream layer is the final balance that quietly brings it all together.

This cake truly lives up to its name: World's Best Cake

Now beyond this recipe, let’s review the book, shall we:

By the numbers:

What I liked and you might too:

The next two recipes and craft project in the queue for making:

 

Worlds Best Cake from Bakers Royale 210x260

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"World's Best Cake"

Yield: Serves 6-8

Ingredients:

  • 10½ tablespoons (1 stick plus 21⁄2 tablespoons) butter, softened
  • 12⁄ 3 cups granulated sugar
  • 11⁄ 3 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 5 large eggs, separated
  • 1⁄ 3 cup whole milk
  • 1⁄4 cup sliced almonds
  • 1 cup heavy cream
  • 1⁄2 vanilla bean

Directions:

Preparation: Heat the oven to 350°F, with a rack in the middle position.

  1. Line two 6 inch removeable-bottom cake pans with parchment paper. Beat the butter and 2⁄ 3 cup of the sugar in a large bowl with an electric mixer until light and creamy, about 3 minutes. Add the flour and baking powder and mix well on low speed. Mix in the egg yolks and milk. Evenly divide the batter between the pans.
  2. In a large clean bowl, beat the egg whites and the remaining 1 cup sugar to soft peaks. Evenly divide meringue and spread on each cake layer. Sprinkle with the almond slices. Bake for 30 minutes, or until the meringue is golden brown and puffed. Cool on a wire rack in the pan.  When the cake is cool, put the cream in a medium bowl and scrape in the vanilla seeds. Discard the vanilla pod. Beat to soft peaks with an electric mixer, about 3 minutes. Spread the cream on top one cake layer and then place the second cake layer on top. Let the cake sit for 1 hour in the fridge before serving.