White Christmas Cake with Eggnog Buttercream

12 Ingredients

Number of servings

4 eggs, at room temperature
4 1/2 cups caster sugar
1 1/2 cups Woolworths vegetable oil
1 1/2tablespoons vanilla extract
3teaspoons baking powder
4 cups cake flour
2 cups Woolworths buttermilk, at room temperature
250grams carton chilled egg whites
500grams salted butter, softened
1/4 cup brandy
1 1/4teaspoons ground nutmeg
2 cups Macro coconut flakes

Description

With layers of rich eggnog buttercream, this fluffy, vanilla-infused white Christmas cake is sure to become a holiday favourite.

Prep tip:

Chilled egg whites are a great way to avoid wasting egg yolks. Freeze remaining whites to use for baking or omelettes. Alternatively, replace with 8 fresh egg whites and use the yolks in a Christmas custard.

Method

Step 1 of 4

Preheat oven to 180°C/160°C. Line 3 x 20cm-round cake pans with baking paper. Using electric beaters, beat eggs and 3 cups sugar in a large bowl for 2 minutes or until pale and creamy. Beat in oil and 1 tbs vanilla. Add baking powder, flour and buttermilk. Beat until just combined.

Step 2 of 4

Pour mixture evenly among cake pans. Bake for 40 minutes or until golden and the cakes spring back to a light touch. Set aside for 5 minutes. Turn out to cool completely.

Step 3 of 4

Meanwhile, combine egg whites and remaining sugar in the heatproof bowl of a standing mixer. Place the bowl securely over a saucepan of simmering water. Heat, stirring occasionally, until the mixture is hot to the touch. Transfer to mixer. Beat with the whisk attachment on high speed until this mixture is fluffy and has cooled to room temperature. Add half of the butter. Beat until well combined. Beat in remaining butter, vanilla and 2 tbs brandy.

Step 4 of 4

Set aside half of the buttercream. Add nutmeg and remaining brandy to buttercream in mixer. Beat to combine. Trim the top of each cake. Spread half of the eggnog buttercream over the cut-side of one cake. Top with second cake, cut-side up. Spread with remaining eggnog buttercream. Top with final cake, cut-side down. Spread reserved eggnog buttercream on top and sides, using a palette knife or cake scraper to neaten. Press coconut gently on sides of cake. Serve.