Kahlua Soaked Vanilla Sponge with Coffee Meringue
From Cakes By Cliff
To make the cake, first start by preheating your oven to 190 Fan Forced. Grease and line with Parchment 4 x 8 inch Cake Pans.
In a small bowl combine vanilla extract, egg, egg whites and 1/2 Cup Milk. Stir to combine, set aside. Combine the dry ingredients in a bowl; mix with an electric mixer with whisk attachment on low speed.
Add butter pieces 10 seconds at a time until a light crumb forms. Add milk and continue mixing on low speed for 5 minutes.
Scrape the bowl and add the egg mixture in 3 batches until the mixture is light and fluffy.
Fold batter twice and divide evenly among 4 pans. Bake on centre rack for about 45 minutes or until skewer released is clean.
While the cake is cooking, prepare the Kahlua Syrup. In a small saucepan bring Kahlua and sugar to a slow boil.
Simmer for 1-2 minutes and then remove from heat. As the hot cake is taken out of the oven pierce the top with a skewer and spoon over the hot syrup.
Let the cake stand in the oven, with a drip tray beneath to allow the syrup to soak.
Invert the cake onto a cake rack. Set aside.
To make the swiss meringue buttercream add egg whites and caster sugar in a stand mixer with a whisk attachment. Whisk until all caster sugar has dissolved and mixture is thick and opaque.
Using a microwave bowl heat the butter until it is a spreadable consistency (like peanut butter). Mixing on high, gradually add butter to egg white mixture until it all comes together.
Add in coffee syrup and mix on low until all combined.
Starting with the bottom layer of cake, spread a generous amount of buttercream. Continue with the other cake layers; alternating with buttercream and cake. Decorate as desired.
Note: Pasteurised egg whites are available in Woolworths / Coles in the refrigerated eggs section and coffee flavour syrup is available from the coffee aisle in the supermarket.
Vanilla Cake: 10 large egg whites, at room temperature, 2 whole eggs, 1 cup of milk (at room temperature), 2 & 1/4 teaspoons pure vanilla extract, 6 cups sifted cake flour, 4 cups caster sugar, 2 tablespoon + 2 teaspoon baking powder, 1 & 1/2 teaspoon salt, 340g unsalted butter, cut into 1cm pieces
Kahlua Syrup: 1/2 Cup Sugar, 1 Cup Kahlua or Tia Maria
Coffee Swiss Meringue Buttercream: 1 x 500g Egg White (pasteurised), 2 x 500g of unsalted butter, 1kg of caster sugar, 1 x iced coffee syrup flavour