No Milk, Simple Plain Cake and Icing Recipe.

No Milk, Simple Plain Cake and Icing Recipe.
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This simple cake is effortless and delicious, and you can make it with simple ingredients you already have in your pantry. No milk needed.
Ingredients:
6 large eggs
1 teaspoon vanilla extract
1 cup white granulated sugar
1 cup all-purpose flour
1 teaspoons baking powder
Instructions:
Preheat the oven to 350F/177C .
Also, prepare the baking pan.
Place the eggs, sugar and vanilla into the bowl and whisk on high speed for 7 to 9 minutes, until the eggs are thick, pale and voluminous.
In a separate bowl, combine the dry ingredients: flour and baking powder.
Once the eggs are ready, sift the dry ingredients into the eggs in small increments or one-third at a time. Using a spatula (do not use a whisk or the mixer for this step!) fold the sifted flour gently but thoroughly into the eggs, mixing from the bottom of the mixing bowl. Keep the eggs as light and fluffy as possible!
Bake in the preheated oven for 20 to 22 minutes, or until the top of the cake turns a rich, golden-brown color.
Allow the cake to cool completely before icing. For about 30 minutes. For this cake you don't need 2 hours of cooling.
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Lemon zest Buttercream Icing Recipe:
Ingredients:
1/2 teaspoon lemon zest
1/2 cup unsalted butter, at room temperature
2 cups confectioners' sugar, sifted
1 teaspoons pure vanilla extract
2 tablespoons milk
3 drops food coloring, or as needed (Optional)
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Instructions:
Cream butter in the bowl of a stand mixer fitted with the paddle attachment until smooth and fluffy.
Gradually beat in confectioners' sugar until fully incorporated.
Beat in vanilla extract and lemon zest.
Add milk and beat for an additional 3 to 4 minutes.
If using, add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.
Use immediately or store buttercream in an airtight container at room temperature for up to three days.
Violin Huasteco · Jimena Contreras • Violin Huasteco
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