Pastry Chef Lauren Graham - left
Pastry Chef Alexandra Cheppa - right
Cake with Vanilla Buttercream Icing
& Topped with Marzipan Decor
1) Warm the sugar and eggs together over a hot water bath (but not touching
the water) until very hot to the touch and the sugar is melted (rub between
your fingers to feel if it is grainy). Whip in Kitchenaid mixer with whisk
attachment at high speed until full volume is reached (3 to 5 minutes).
2) Add the vanilla at the end of whipping (easiest way to incorporate).
3) Sift flour over the egg/sugar mixture and gently fold in using a ballon whisk.
Stop half way through and scrape the bowl well with a rubber spatula.
4) Pour batter into a greased and floured 8” cake pan.
5) Bake in a pre-heated 350° oven for about 25 minutes. To check if the
cake is done, tap the top of the cake, it should be firm and hold its shape.
6) Let pan rest on a cooling rack for about 10 minutes. Then unmold cake
and allow to cool completely before using or wrapping to store.
The Vanilla Buttercream Icing
1) 8 oz. Sugar
2) 2 oz. Water
3) 4 oz. Egg Whites
4) 1/2 tsp. Lemon Juice
5) 8 oz. Butter
6) 2 oz. Emulsified Shortening or Crisco
7) 3/4 tsp. Vanilla Extract
1) Make an Italian meringue by combining the sugar, lemon juice and water
into a large heavy bottom sauce pan.
2) Wipe the side of the pan down so the sides are clear of sugar grains.
3) Heat the sugar and water until it reaches a boil and a candy thermometer
reads 243 degrees Fahrenheit.
4) While the sugar syrup is cooking, beat the egg whites in a mixing machine
until they form soft peaks.
5) With the machine still running, slowly pour the sugar syrup down the side
of the mixing bowl being careful not to pour it into the whip.
6) Continue to whip until the meringue is cool and forms firm peaks. Test the
temperature by feeling the bottom of the mixing bowl.
7) In another mixing bowl, add the butter, shortening, and vanilla until soft
and light in color. Slowly add in the meringue a little at a time blending it
into the butter mixture well.
1) 8 oz. Almond Paste
2) 1/5 oz. Glucose or Light Corn Syrup
3) 8 oz. Confectioners’ sugar - sifted
1) In a clean bowl blend together the almond paste and corn syrup using the
2) Add the sifted confectioners’ sugar just as fast as it is absorbed into the
3) Final product should be stiff but workable and not too dry.
4) Color may be worked in if desired
Outside of the Swiss Bakery