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3) Vanilla bean chiffon smash cake with white buttercream rosettes

Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 1 servings
Ingredients Method

Ingredients
  

  • 4- inch round pan 1.5–2 inch deep
  • 1 large egg yolk
  • 1 large egg white
  • 3 tbsp cake flour
  • 1 tbsp granulated sugar yolks
  • 1 tbsp granulated sugar whites
  • 1/8 tsp baking powder
  • 1 tbsp neutral oil
  • 1 tbsp milk room temp
  • 1/4 tsp vanilla bean paste
  • Pinch of salt
  • 1/2 cup white buttercream soft pipeable consistency

Method
 

  1. Preheat oven to 325°F (160°C). Grease and line the 4-inch pan.
  2. Whisk yolk, oil, milk, 1 tbsp sugar, vanilla, and salt until smooth.
  3. Sift flour and baking powder into yolk mix. Stir gently.
  4. Beat egg white to soft peaks, add 1 tbsp sugar, beat to medium peaks.
  5. Fold whites into batter in two additions. Keep air.
  6. Pour into pan and bake 18–22 minutes until top springs back.
  7. Cool 10 minutes, then remove from pan to rack.
  8. Chill before frosting to reduce crumbs. Pipe rosettes with a #1M tip.