1recipe white chocolate Swiss meringue buttercreamrecipe below
For the Frosting
150mlroughly ⅔ cup egg whites
1 ¼cupgranulated sugar
2cups4 sticks unsalted butter, room temperature
6ozwhite chocolatemelted and cooled
yellow gel food coloringoptional
For the Cake
Preheat the oven to 350 °F. Grease and flour three 6-inch round baking pans.
In a medium bowl, mix together the flour, malt powder, baking powder, and salt. Set aside.
In a mixer, beat the butter and sugar together until light and fluffy.
Beat in the eggs one at a time. Once the last egg is added, beat until the mixture is light and fluffy.
Stir in the vanilla extract and scrape down the sides and bottom of the bowl.
Add one-third of the flour mixture into the butter mixture, then stir in half the milk. Add in another third of the flour, then the remaining milk. Gently fold in the remaining flour mixture.
Evenly divide the batter among the baking pans and bake until the bakes are a golden brown and a toothpick inserted in the middle comes out clean. , about 30 - 35 minutes. Do not check the cakes until about 20 - 25 minutes, as the cake does fall easily.
Allow the cakes to cool for about 10 minutes in the pans, then transfer to wire racks. Allow to cool to room temperature.
Tightly wrap each cake in plastic wrap and store in the freezer while you make the buttercream.
Trim the sides and level the cake as needed.
Add (undyed frosting, if adding color) frosting between the layers of the cake and add a crumb coat (a thin layer of frosting all over the cake). Chill the cake until the frosting is stiff.
Add frosting all around the cake and smooth. If adding color, add the colored frosting in random places over the cake and smooth down again. Decorate the cake with chocolate eggs, if using.
For the Frosting
Add water to a small saucepan and heat on medium until the water is at a simmer.
Place the egg whites and sugar in a heatproof bowl and place over the saucepan, ensuring the water and steam does not go into the bowl.
Constantly beat the egg whites and sugar until it is frothy and white. Continue to beat until the sugar has dissolved.
Remove the bowl from the saucepan and beat the egg whites until they reach glossy peaks.
Add the butter one tablespoon at a time, beating each tablespoon of butter into the meringue mixture before adding more butter. The mixture may start to separate. Keep beating and the mixture will come back together.
Continue to beat the frosting while also pouring in the white chocolate in one single batch. Swiftly beat the white chocolate so it doesn't cool and harden into chips in the frosting.
Add in the vanilla and salt and stir in until well combined.
Separate a small portion of the frosting and add a few drops of coloring and mixing well
Recipe for the buttercream adapted from the Layered cookbook