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3 cups of unbleached, all purpose flour
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1 tbsp of baking powder
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1/2 tsp of salt
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4 eggs
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1 and 1/2 cups of granulated sugar
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1 tbsp of vanilla extract
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3/4 cup of canola oil
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1 and 1/4 cups of 2% or whole milk
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food colouring
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1 L of whipping cream (liquid)
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2-3 tbsp of granulated sugar
Serves: 10
Prep Time: 15min
Cook Time: 50min
VEGETARIAN
Preheat oven to 350°F. Grease 2 8" or 9" round pans with butter and line with parchment.
In a small bowl, mix flour, baking powder and salt together. Set aside.
In a large bowl, beat eggs, sugar and vanilla extract together on high with an electric mixer. Slowly add oil while mixing. Beat for around 10 minutes or until mixture is thicker, pale and triple in volume.
Add a 1/2 cup of the flour mixture and lightly beat in. Add a 1/2 cup of the milk and lightly beat in. Repeat until all flour and milk is used up. Feel free to use food colouring in the cake batter and the whip cream to give your cake some fun colours!
When batter is smooth, divide into the baking pans. Over a folded towel, drop the cake pans on the counter, 15-20 times to release air bubbles. Pop from surface if needed.
Bake for 50-55 minutes or until golden brown and a toothpick can be inserted and removed cleanly. Cool for 15 minutes in the pan before allowing to fully cool on a rack before wrapping and refrigerating or frosting.
When cake is almost cooled, begin making frosting. Beat whipping cream in a large bowl on high until soft peaks develop. Add sugar to taste and then beat until hard peaks form. Place in the fridge while you prepare your layers.
Using a bread knife and an offset spatula, slice cakes horizontally to create 4 thin layers. Prepare cake holder with a foil wrap and 4 strips of parchment around the edge of the first cake layer. This way after frosting is finished, you remove the strips and there is no frosting on your cake base.
Add 1/2 cup of whip cream to each cake layer before smoothing out. Continue frosting and stacking layers until all 4 layers are stacked. Use the bottom of each cake for the base and the top to get straighter edges, a flatter top and better balance.
Refrigerate for 15-30minutes before frosting the top and sides. When sides and top are dirty iced, refrigerate for another 15-30 minutes before continue with your final decorative layer.
Refrigerate for 2-6 hours before slicing and serving! Keep refrigerated for up to 4 days in an air tight container.
