Vivi Et Margot Clementine cake


Vanilla Sponge Cake

  • 3/4 cups cake flour
  • 3 large egg whites (room temperature)
  • 1 cup unsalted butter
  • 1/2 cup unsalted butter
    (softened to room temperature)
  • 1/2 cup full fat milk
  • 1/2 cup sour cream
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoon vanilla extract

Clementine Buttercream Frosting

  • 1 cup unsalted butter softened to room temperature
  • 4 cups (500ml) powdered sugar
  • 5 tablespoons of heavy cream
  • clementine juice (or 2 teaspoons of orange essence)


Instructions for Vanilla Sponge Cake

  1. Preheat oven to 180°, grease and line two 6 inch cake tins
  2. Whisk the flour, baking powder, baking soda and salt together in a medium bowl
  3. Using a handheld or stand mixer beat the butter on high speed in a mixing bowl until creamy (about 2mins)
  4. Add the sugar and beat on high speed for another 2 minutes.
  5. Next add the egg white and vanilla extract, mixing on medium high until combined then add the sour cream
  6. With mixer on low speed now add the dry ingredients you prewhisked, until all are mixed in and then add the milk
  7. Don't over mix, the batter will be slightly thick
  8. Pour mixture evenly into the two pans about 3/4 full
  9. Bake on center rack for 40mins
  10. Allow cakes to cool before frosting


Instructions for frosting

  1. Using a hand held mixer beat the soft butter on a medium speed until creamy (about 2mins)
  2. Add the sugar and cream, mixing on a low speed, then increasing to high for (about 2mins)
  3. Add the clementine juice (or orange essence) and beat for 30 seconds on high
  4. Add more cream if need be
  5. Frost tops of cooled cakes with a think layer, sandwich together and frost entire cake
  6. Garnish with mandarin slices and red currents
Courtesy of Charlotte Reiss | @vivietmargot |