Old-Fashioned Vanilla Cake (เค้กวานิลลาแบบดั้งเดิม)

1.Preheat conventional oven at 170°C. Grease and line three 7-inch cake tins.

2.Sift both flours, baking powder and salt.

3.Beat butter until softened, add sugar and cream together until fluffy. Gradually add eggs, incorporate well before adding the next eggs and vanilla extract.

4.Portion dry ingredients into 3 portions and evaporated milk into 2 portions. Alternatively add flours and milk into the butter mix by adding the flour first, mix with low speed until incorporated well before adding milk. (Using low speed and do not overbeat while alternatively adding flour and milk will give a dense crumb)

5.Divide batter into three then add into each tin, bake for 30 minutes and leave to cool before removing from the tin.

6.For Meringue Cream: Heat sugar and water into a thick syrup or soft ball stage, about 118-121°C.

7.Beat egg white with cream of tartar with whisk attachment into a soft peak meringue, slowly drip all the hot syrup into the meringue. Raise the speed and beat into a thick, dense and glossy meringue.

8.Spread meringue onto all the cakes. Stack all the cake together before spreading the side of the cake with more meringue then serve.