Shag Cake with Pastel Buttercream
Ingredients
Cake layers
- 600 g softened butter
- 550 g sugar
- 3 tsp vanilla extract
- 1 1/2 tsp lemon zest
- 10 eggs (medium)
- 2 egg whites
- 675 g all-purpose flour
- 225 g cornstarch
- 1 1/2 packets baking powder
- 150 ml milk
- Butter for the pans
Syrup
- 150 g sugar
- 180 ml water
- 2 tsp vanilla extract
Buttercream
- 700 g softened butter
- 1500 g powdered sugar
- 250 g raspberry jam
- A few drops of oil-based food coloring in mustard yellow, old rose, sage green, and sky blue
Preparation
Preheat oven to 160°C conventional or 140°C convection. Grease and flour three 20 cm springform pans. Cream softened butter, sugar, vanilla extract, and lemon zest until fluffy. Mix eggs and egg whites in a small bowl and add to the butter mixture in batches, beating until light and fluffy
Mix flour, cornstarch, and baking powder in a separate bowl; sift and add to the batter in three parts. Stir in milk. Divide batter among the pans, smooth the tops, and bake for about 35 minutes. Cool the cakes on a wire rack and level the layers with a long knife
Bring sugar, water, and vanilla extract to a boil for the syrup. Brush the cake layers with the syrup. Beat softened butter until creamy for the buttercream. Sift in powdered sugar and add tablespoon by tablespoon, beating for about 10 minutes until light and fluffy
Place the first cake layer on a plate and pipe a ring of buttercream around the edge. Fill the center with jam and smooth. Place the second layer on top and press gently. Repeat the buttercream ring and jam filling. Add the final layer, press gently, and chill for 30 minutes
Divide the buttercream into four portions and tint each with one of the food colors. Spread a thin layer of buttercream over the entire cake. Using a fork, create vertical lines around the sides of the cake by dragging the fork from top to bottom to form the shag texture. Refrigerate until set
