Vanilla-infused cream/sour cream mixture
 

• Note, This cake batter recipe needs 325 grams of vanilla-infused heavy cream, but If you warm only 325 grams, you won’t have enough because you will lose some evaporation. That´s why you need to heat 350 grams of heavy cream together with the vanilla bean.
   
• Split a vanilla bean lengthwise with a paring knife, add the 350-gram cream into a medium-sized saucepan, add the vanilla seeds and vanilla pod in the saucepan as well, and bring to a simmer.
   
• Remove from heat, cover tightly, and steep for 30 minutes.
   
• If using vanilla bean paste, add that instead. Then, give it a little whisk.
   
• After 30 minutes, remove the vanilla pod, scrape the flavorful goo back into the cream give it a quick whisk. 
   
• Use a scale to check that the vanilla-infused cream is still 325 grams. If not, add or omit some of the cream to get the right amount. 
   
• Stir in the 100-gram cold sour cream to lower the temperature to room temp 21C°/70F°. I place the vanilla pod back in the mixture until I need it.

White Cake layers

 

• Thirty minutes before baking, set an oven rack in the lower third of the oven and preheat the oven to 325F° (165C°)
   
• Brush 2 x 20 cm ( 8- inches) or 3 x 20 cm (8 inches) round baking pans with softened butter; add one tablespoon of flour in each baking pan and tap around the pan until all the buttered surface is covered. Then turn the pan upside down over a sink, tap out the excess flour, and apply a parchment circle to the bottom. 
   
• Bakers note; Working with semi-cold butter produces a better cake texture; if the butter is too soft, it essentially melts into the flour, which can result in a greasy cake. The butter needs to be pliable (slightly softened) but cool. Take it out of the fridge for about 20 minutes before you bake this cake. The right temperature is 18C°/64,4F°. The best way to know for sure is by using a digital thermometer. 
   
• Baker note; However, the egg whites, cream, and sour cream should be at room temp about 23C°/73,4.F°; if yours are too cold, the cake batter will go from smooth and creamy to looking split and clumped. The cake might turn out okay, but the texture will be affected and may not be as tender and moist as you like.
   
•  Into a bowl of a stand mixer fitted with the whisk or paddle attachment, add 425-gram superfine sugar, 325-gram cake flour, a pinch of salt, and 17-gram baking powder. Let it spin for a few seconds to incorporate it together.
   
• Then add 175-gram pliable but still cool unsalted butter, 2-3 pieces at a time; once all of the butter is added, the mixture should resemble almond flour, and when you run your hands through it, it feels kind of sandy, and there should be no large lumps of butter left. This step takes about 2-3 minutes. Do not mix more than needed.
   
• Baker Note; In this next step you need to add the Vanilla-infused cream /sour cream mixture, Make sure to do this slowly to create the perfect emulsion, if you add it too quickly, your cream will separate from the butter and sink into the bottom of the cake and give you a gummy layer and create a dense texture.
   
• With the mixer on low speed, very slowly pour in the 425-gram vanilla-infused cream a little at a time, This step takes about one minute, then continue mixing on medium speed (speed four on KitchenAid) for two full minutes to develop the structure. Set a timer! You should still have a lot of flavorful vanilla seeds left in the bottom of the vanilla-infused cream bowl, Don't forget to scrape all the flavorful seeds into the cake batter as soon as you have mixed for 2 minutes.
   
• The batter should have gained volume at this point and have a texture like a thick buttercream, and all the ingredients should be incorporated at this stage. If you don’t mix it for two full minutes, your cake could be under-mixed, collapse in the center, and won't be as tender and fluffy as mine.
   
• Stop the mixer and scrape down the side and bottom of the bowl; remove the whisk or paddle attachment and shake out the excess batter collected inside. This step is always important!
   
• From this point, you need to mix as lightly and little as I mentioned, and after each addition, stop the mixer and scrape down the sides of the bowl several times during mixing, being sure to go to the bottom of the bowl beneath the beater.
   
• Attach your whisk or paddle attachment again, with your mixer at low speed (speed two on KitchenAid). Gradually add the 210-gram egg whites to the batter in three separate parts, beating on low speed for only 20 seconds each time ( not any longer!) after each addition to incorporate the ingredients and strengthen the structure. Stop the mixer after each addition of egg whites, and scrape down the side and bottom of the bowl. Also, remove the whisk attachment and shake out the excess batter that is collected inside.
   
• Stop the mixer and scrape down the side and the bottom fold once or twice to ensure the batter at the bottom of the mixing bowl is incorporated. 
   
• Evenly divide the cake batter ( about 1525 grams) among the two prepared pans ( about 750 grams each), spreading evenly with a spatula, running a spatula through the batter to prevent air pockets, and smooth the surface evenly. Spin the cake tin on the table to settle it,  do not tap it on the table!
   
• Bake in the lower third of the oven until a cake tester/toothpick inserted in the center of the cake comes out with just a few moist crumbs, about 28 to 35 minutes for the two-layer cake. Check for doneness at 28 minutes. 18 to 22 minutes for 3 x 20 cm (8 inches) cake layers. Check for doneness at 18 minutes.
   
• Allow the cakes to cool in their pans for about 5 minutes. Then, using a knife, loosen the sides of the cakes and carefully turn them out onto a wire rack that has been coated lightly with nonstick cooking spray. Peel off the paper liners, and let them cool completely.
   
• The 2 cake layers, if you have followed my steps correctly, should be each around 4 1/4 cm ( 1 3/4 inches) 
   
• Once the cake layers are completely cooled, wrap each cake layer tightly in plastic wrap until you decorate the cake.
   
• It is best not to refrigerate butter cake layers since the butter hardens when cold and makes the texture of the crumbs too dense. 
   
• Make sure your cake layers are cooled completely before filling and frosting your cake.
   
• This cake keeps airtight for up to 2 days at room temperature. Uniced cake layers can be wrapped ( as soon as they are cooled) in two layers of plastic wrap and frozen for two months.
   
• I prefer to trim the crust of these white cake layers. This is optional. I feel it gives the cake a more nice feel in the mouth.
   
• If you want to remove the crust, use a sharp knife and carefully trim all the sides. Make sure to cover the trimmed cake layers with plastic wrap to ensure they stay soft and tender while preparing the frosting.
   

Directions for the Angel Feather Icing
 

• The Angel feather icing recipe makes enough to fill and cover a two-layer cake. If you are making a three-layer cake, You´ll want to make an extra 1/2 batch.
   
• Whip the inside of your bowl and the whisk attachment with a paper towel dampened with a bit of lemon juice to eliminate any trace of grease. Ensure the bowl and beaters are thoroughly clean; even the slightest hint of oil can inhibit the foaming.
   
• Fill a saucepan with 3 cm ( 1 1/2 inches) of water and place over medium-low heat.
   
• If using a stand mixer, Combine 100-gram egg whites, 255-gram white sugar or superfine sugar, 50-gram water, 60-gram glucose ( or light corn syrup), a pinch of cream of tartar, and seeds from 1/2 vanilla bean ( optional) in the bowl of a stand mixer. Place the bowl over steamy water, stirring and constantly scraping with a whisk or spatula until thin, and it looks like milk, and most importantly, all of the sugar is 100 % dissolved.
   
• Rub some egg white /sugar mixtures between your (grease-free) thumb and forefinger to check if the sugar is dissolved. If it does not feel grainy anymore, your sugar is dissolved.
   
• Transfer the mixture to a stand mixer fitted with the whisk attachment. If you want the frosting to be glossy and with very few air bubbles, whip on medium speed at all times ( nr 4 settings on a KitchenAid mixer) until glossy, thick, and tripled in volume, or until you are satisfied with the consistency of the Angel Feather Icing. About 8 to 10 minutes.
• If using your hand mixer, Put the 100-gram egg whites, 255 grams sugar, 50-gram water, 60-gram glucose (or light corn syrup), a pinch of cream of tartar, and seeds from 1/2 vanilla bean in a spotlessly clean bowl.
   
• When you make the icing, you can either place the bowl over a small pot of simmering water or place your bowl → in the simmering water, which goes up 2 1/2 cm (1 inch)  up to the bowl. Heating the egg whites over a pot of simmering water relaxes their proteins, enabling them to whip up higher and more quickly; the sugar also dissolves for a silky smooth consistency.
   
•  Start beating immediately at  → the lowest speed with an electric beater until the sugar is dissolved. ( this takes about 3 minutes )
   
• Rub some egg white /sugar mixtures between your thumb and forefinger to check if the sugar is dissolved. If it does not feel grainy anymore, your sugar is dissolved.
   
•  If you want a smooth and glossy frosting, always keep the mixer at low speed at all times until the sugar is totally ( 100 %) dissolved.
   
• As soon as the sugar is dissolved, keep the bowl still over the simmering water, and beat on medium speed ( or high speed) until it is thick, glossy, and tripled in volume. This takes about 5 to 8 minutes.
   
• Add vanilla bean paste if using a tiny drop of food coloring (If you like this frosting to be in another color ) and continuous mixing on medium-high speed until just combined.
   
• Remove the bowl from heat, and continue beating at low-medium speed until you are satisfied with the consistency of the Angel Feather Icing. 
   
• For maximum freshness and deliciousness, use immediately to decorate your cupcakes or cakes.
   
• The Angel Feather Icing keeps well on cupcakes or cakes at room temperature for at least two days.
   

How to assemble the cake
 

• Make sure your white cake layers are cooled completely before frosting the cake.
   
• Place your first cake layer on your cakestand/cake board. Slide a few wide strips of wax paper or parchment paper under the cake to keep the rim of the cake stands clean. Have this ready before you make the Angel Feather Icing.
   
• Place a few dollops of Angel Feather Icing on the first white cake layer, use a small palette knife or the back of the spoon to spread into an even layer.
   
• Add your next cake layer on top. Press down lightly to help it stick to the Angel Feather frosting. Take a look at the cake from above, as this is the best way to see if the layers are lined up.
   
• Repeat this step if you have made three white cake layers.
   
• I don't crumb cake this cake, as I don't mind some crumbs but if you prefer, apply a thin layer of angel feather icing to the sides and top of the cake to seal any crumbs.
   
• Apply the remaining Angel Feather Icing to the sides and top of the cake, and with a palette knife, make circular swirls all over the cake. The swirls make the cake look both delicious and approachable.
   
• Gently apply desiccated coconut to the sides of the cake. The more, the better it is such a delicious combo together with the frosting. Sprinkle the top of the cake with the remaining coconut. If using the paper strips, slowly slide them out from under the cake.
   
• Decorate with Candy Cane. Optional. You can use whole candy canes or crush candy canes to decorate the top of the cake; Crushed Candy canes are best. I will do that next time on this cake. The easiest way to crush the candy canes is to place the unwrapped candy canes candy in a plastic bag and lightly bang on them with a rolling pin. Then, sprinkle the top of the cake with Crushed Candy Canes.
   
• Under a cake dome, the frosted cake will keep for up to 2 days at room temperature; It is best not to refrigerate butter cake layers since the butter hardens when cold and makes the texture of the crumbs too dense. 
   
• Use a serrated knife to slice your cake, and enjoy it is so delicious.