Recipe is enough to bake 5 x 6″ cakes
250g AP flour
1.5 teaspoon baking powder (reduced from 2 teaspoons)
1/2 teaspoon salt
115g butter, softened
1 teaspoon vanilla extract
3/4 cup milk
4 egg whites
Icing colors, as desired
Preheat oven to 160C. Grease your pans well.
In a medium bowl sift together flour, baking powder and salt, set aside.
In your mixer bowl, beat butter and sugar until light and fluffy. Add egg whites gradually, beating well after each addition.
Add vanilla and beat well. Add flour to the butter mixture alternately with milk, beating until just combined. Divide batter equally into 5 bowls and color each bowl of batter as desired.
Bake in preheated oven for 17-20 minutes, Cakes are dones when toothpick inserted in centre comes out clean. Cool 5 minutes before removing from pan and cool completely before frosting.
115g shortening (crisco)
1.5 teaspoon vanilla extract
250g icing sugar
1/4 cup thick coconut milk (you can use milk) ~ use less if you prefer thicker icing
Beat butter and shortening in a mixer bowl until light and fluffy, add vanilla. Gradually add sugar and continue beating until really fluffy, scrap the sides and bottom of the bowl often. Add milk at medium speed and continue beating until it’s smooth and glossy.
To assemble, simple stack and spread a thin layer of frosting and all around the top and sides. Freeze for 5 minutes before piping the balance of the icing on the top of the cake. Chill well before slicing. Bring to room temperature before serving.
Keep left overs in covered container in fridge.