# What You’ll Need:
→ Vanilla Sponge Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, room temperature
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon vanilla extract
08 - 1 cup whole milk
→ Swiss Meringue Buttercream
09 - 5 large egg whites
10 - 1 1/4 cups granulated sugar
11 - 1 1/2 cups unsalted butter, room temperature, cubed
12 - 2 teaspoons vanilla extract
13 - Pinch of salt
→ Decoration
14 - Edible gold leaf sheets
15 - Assorted edible flowers (pansies, violets, roses)
16 - Food-safe paintbrush
17 - Gold ribbon (optional)
# How to Make It:
01 - Preheat oven to 350°F. Grease three 8-inch round cake pans and line the bottoms with parchment paper.
02 - In a bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large mixing bowl, beat unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Blend in vanilla extract.
05 - Alternately add the flour mixture and whole milk to the butter mixture, beginning and ending with flour. Mix until just combined.
06 - Distribute the batter evenly among the prepared pans. Smooth the tops and bake for 28 to 32 minutes, or until a toothpick inserted in the center emerges clean.
07 - Allow cakes to cool in pans for 10 minutes. Remove from pans and place on wire racks to cool completely.
08 - Combine egg whites and granulated sugar in a heatproof bowl over simmering water. Whisk constantly until sugar dissolves and mixture reaches 160°F, about 5 minutes.
09 - Transfer mixture to a stand mixer. Beat on high speed until stiff peaks form and the bowl is cool to the touch, about 8 to 10 minutes.
10 - Reduce mixer speed to medium. Add cubed unsalted butter in increments, mixing until smooth. Incorporate vanilla extract and salt.
11 - Set one cake layer on a serving plate. Spread a layer of buttercream. Repeat with remaining cake layers. Cover the assembled cake with a thin crumb coat and refrigerate for 20 minutes.
12 - Smooth a final layer of buttercream over the chilled cake for an elegant finish.
13 - Carefully apply edible gold leaf sheets to sections of the cake using a food-safe paintbrush.
14 - Arrange edible flowers on the cake decoratively. Optionally, wrap a gold ribbon around the cake base.
