Ultimate Vanilla Celebration Cake by Nielsen-Massey
5 Reviews
Nut free
Vegetarian
About the bake
There's cake then there is the Nielsen Massey Ultimate Vanilla Celebration Cake. A classic 4 layer Vanilla sponge cake, infused with a Vanilla syrup to make it extra moist, filled and covered with an indulgent Vanilla Bean buttercream. The pièce de résistance are the Rose Water Meringue Kisses and Macaron decorations. Whilst this cake looks like a real showstopper it actually isn't as complicated as you would think (but your guests don't need to know that!)
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.
Step 2:
Cream together the butter and sugar with a wooden spoon or electric hand whisk, until pale and fluffy.
Step 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.
Step 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.
Step 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.
Step 6:
Carefully poke holes in the top of your sponges and pour over some of the syrup allowing the sponge to soak it up.
Step 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.
Step 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.
Amazing cake but can I use oil which will make the cake lighter and fluffier? ________________________________________________ Hello,
By creaming together butter and sugar, the cake will rise more evenly, creating a fluffier cake and lighter crumb. The advantage of using oil in a cake is that the batter is looser, which helps the texture of the cake as well as makes the cake lighter. Happy Baking!
I love your recipes! I was wondering if you can tell me how to make this cake with three 8inch cake tins please?? _______________________________________________ Hello,
I would recommend instead of 400g to use 525g. 8 eggs instead of 6 and 4 tbsp. milk instead of 3. Hope this helps. Happy Baking!
Hi I love you recipes, can you tell me how to make this 3x 8inch - 7 or 8 eggs? Thank you xxx
First time I’ve ever made a big cake, everyone loved it and now I’m making it again for my little boys first birthday. The recipe is really easy to follow and the cake is so tasty!
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