Credits to: The Cilantropist
Recipe for Snow White Vanilla Cake:
1/2 cup unsalted butter (1 stick)
2 cups granulated sugar
3 1/2 cups all-purpose flour
1 tsp salt
3 tsp baking powder
1 1/2 cups ice water
1 1/2 tsp pure vanilla extract
1/2 tsp almond extract
4 egg whites, beaten until they hold stiff peaks (set aside while you make the batter)
Special equipment: 3 8-inch round cake pans, parchment paper cut into 8-inch rounds
Preheat oven to 350 degrees Fahrenheit. Prepare round cake pans by spraying with non-stick spray or greasing the pans; then place parchment round in the bottom of the pan and spray or grease that as well.
In the bowl of a stand mixer, cream butter and sugar together until fluffy, about 3 minutes. Meanwhile, whisk together flour, salt and baking powder in a large bowl. To make the cake batter, add the flour mixture and the ice water to the creamed butter, alternating between wet and dry ingredients and beating after each addition After everything is well mixed, add the vanilla and almond extracts, mix again to incorporate, and then fold in the beaten egg whites until the batter is smooth. Divide evenly between the prepared pans, smooth the top of the batter, and bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes completely on cooling racks, then remove from the baking pans and discard the parchment. Cakes can be prepared ahead of time – kept well-wrapped they can be refrigerated for 2 days or frozen for 1 week.
Recipe for Vanilla Buttercream Frosting:
1 cup unsalted butter (2 sticks)
3 cups powdered sugar, sifted
1/4 tsp salt
1 tbsp vanilla extract
1-2 tbsp milk
In the bowl of a stand mixer, cream butter until smooth, then turn to low and add powdered sugar in two additions. Beat on low until incorporated, then beat on medium speed until the frosting is smooth. (Sifting your powdered sugar ahead of time helps to get a smooth frosting.) Add the salt, vanilla extract, and milk, and beat until smooth again. If the frosting is thick enough for you, add any coloring you like; use immediately or refrigerate tightly sealed. To make the frosting thicker, add an additional 1/2-1 cup powdered sugar. To make the frosting thinner, add an additional 1-2 tbsp milk.
Tint the buttercream with robin egg blue food coloring to get the Tiffany color as seen in the picture.
Recipe for Angel Feather Frosting:
This frosting, has a texture very similar to fluff, which is interesting. Just be forewarned, that although it is extremely delicious, it is also tricky to work with.
2 egg whites
3/4 cup sugar
1/3 cup corn syrup
2 tbsp water
1/4 tsp salt
1 tsp pure vanilla extract
Combine all the ingredients except for the vanilla extract in the top of a double boiler over high heat. (I would be remiss if I didn’t remind you not to let the top bowl touch the boiling water below. No one wants scrambled eggs in their frosting!) Use a hand mixer or beater immediately start whipping the eggs, and continue to do so until the mixture stands in stiff peaks. Remove from heat, add vanilla extract, and continue beating until it is cooler and thick enough to spread. (Mine became very thick.) Add coloring if you like, and use immediately to frost your cake.
To assemble cake: place one cake layer on a cardboard round or serving plate, add a layer of buttercream icing, then top with a second cake layer. Repeat for with the icing and the third cake layer. Then use the buttercream to add a thin crumb coat of frosting all over the cake, and smooth out the sides and top. This is done most easily using an offset spatula. Put the cake in the refrigerator for at least 45 minutes, then use either the angel feather icing or a doubled batch of buttercream frosting to cover the rest of the cake. Decorate with edible gold stars or sprinkles if you prefer. If using the angel feather icing, it is best to frost the cake and serve it immediately. If using buttercream frosting, the frosted cake can be kept refrigerated and covered overnight.