Ultimate Vanilla Celebration Cake by Nielsen-Massey

Method

1. Preheat the oven to 180°C (160°C fan, gas mark 5). Put some water in a cake tin or roasting tin and set in the bottom of the oven. Prepare four 7" sandwich tins by lining with baking parchment.

2. Cream together the butter and sugar with a wooden spoon or electric hand whisk, until pale and fluffy.

   • 400g Unsalted Butter (Softened)
   • 400g Golden Caster Sugar (We like Billington's)

3. Add the eggs in 3 parts, beating well after each addition so that the egg is well incorporated. Add the vanilla. Sift the flour into the mixture and fold in lightly with a metal spoon, until the mixture is even. Add the milk and mix.

   • 6 Free Range Large Eggs
   • 1 tsp Vanilla Extract (We Like Nielsen Massey)
   • 400g Self-Raising White Flour (We like Allinson)
   • 3 tbsp Milk (Whole)

4. Spoon the mix into tins and bake for 20 minutes, or until a skewer inserted comes out clean. Remove and cool on a wire rack.

5. Whilst the cake is cooling make the vanilla syrup by heating together the sugar and vanilla in a pan until all of the sugar has dissolved. 

   • 100g Golden Caster Sugar (We like Billington's)
   • 1 tsp Vanilla Bean Paste (we like Nielsen Massey)

6. Carefully poke holes in the top of your sponges and pour over some of the syrup allowing the sponge to soak it up.

7. To make the buttercream; beat together the butter, icing sugar and vanilla bean paste until soft and fluffy. You can add a drop of milk to loosen the buttercream if needed.

   • 300g Unsalted Butter (Softened)
   • 600g Icing Sugar (we like Silver Spoon)
   • 1 tbsp Vanilla Bean Paste (we like Nielsen-Massey)

8. Layer the sponge with jam and buttercream, then coat the whole cake in buttercream. Pop in the fridge to chill before adding an additional layer of buttercream. To get a smooth finish, run a pallet knife under boiling water before smoothing round the cake. 

   • 1 Raspberry Jam (Jar)

9. Decorate the cake with Rose Water Meringues Kisses and vanilla Macarons.