Vanilla Sheet Cake
2 cups all purpose flour, sifted
2 1/2 tsp. baking powder
1 tsp. salt
3 /4 cup butter unsalted, room temperature
1 1/2 cups sugar
5 large egg whites, room temperature
1 vanilla bean
1 cup milk, room temperature
1 tub (500 grams) mascarpone cheese, room temperature
1 cup whipping cream
1 cup icing sugar, sifted
1 tbsp. lemon juice
1 tbsp. vanilla
Vanilla Sheet Cake Preheat oven to 350 degrees F. Butter a 9-inch x 13-inch baking pan and then line with parchment paper.
Note: To make a 2-layer sheet cake, make 2 batches of the cake recipe.
Combine flour, baking powder and salt. Sift. Set aside.
Cream butter and sugar and beat until light and fluffy, scraping down bowl occasionally.
Gradually add egg whites allowing each addition to completely blend before adding the next, scraping down sides of bowl as needed. Cut vanilla bean in half and scrape out seeds with paring knife and add to batter. Beat to combine.
On low speed, alternate adding flour and then milk in 3 additions, scraping down sides of bowl as needed.
Scrape batter into prepared pan. Spread evenly. Bake until toothpick comes out clean when inserted into centre of cake and cake is firm to the touch, about 25 to 30 minutes.
Transfer to rack to cool completely.
When cool, invert and transfer to cake platter or inverted baking sheet. Spread cake evenly with Mascarpone Frosting. Have fun decorating the cake with sprinkles, edible flowers, fruit, or, if desired, add food colouring paste(s) to some of the frosting. Add to piping bag fitted with star tip and pipe rosettes or daisies randomly on cake in different sizes and colours. Store cake in fridge.
Note: Double the frosting if making a 2-layer sheet cake.
Beat whipping cream until soft peaks form. Set aside.
Whip the mascarpone until light and fluffy. Add icing sugar, salt, vanilla and lemon juice. Beat to combine. Fold in or beat in whipped cream. Store frosting in fridge.
Yield: 8 to 10 servings.