Ingredients:

  • 2.25 cups cake flour
  • 1.5 cups granulated sugar
  • 1 tbsp baking powder
  • 0.75 tsp salt
  • 0.75 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup whole milk
  • 5 large egg whites
  • 1.5 cups granulated sugar
  • 1 lb unsalted butter, cubed and softened
  • 1 tsp vanilla bean paste
  • 0.5 tsp fine salt
  • 2 sheets 24k edible gold leaf
  • 1 tsp clear piping gel

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans.
  2. Cream the butter and sugar until pale and fluffy. Beat in the eggs one at a time, then stir in the vanilla bean paste.
  3. Whisk the dry ingredients together and alternate adding them to the butter mixture with the milk.
  4. Divide the batter evenly and bake for 25-30 minutes or until a toothpick comes out clean.
  5. Cool completely before frosting.
  6. Whip the egg whites and sugar over a double boiler until the sugar dissolves and the mixture reaches 160°F (71°C).
  7. Transfer to a mixer and whip until stiff.
  8. Apply a tiny amount of clear piping gel to the desired area. Carefully press the gold leaf onto the gel using a dry, soft brush.