How to make a layer cake | Gourmet Traveller

Ingredients

• 450 gm cake flour (see note)
• 400 gm caster sugar
• 50 gm brown sugar
• 28 gm baking powder
• 255 gm butter, at room temperature, chopped
• 360 gm milk, at room temperature
• 200 gm eggwhites (7-8 eggs), at room temperature
• 25 gm egg yolk, at room temperature
• 15 gm (2 tsp) vanilla extract
• 350 gm rose jam (or jam of your choice)
• Swiss meringue buttercream
• 900 gm caster sugar
• 450 gm eggwhite (around 18 eggs)
• 120 gm liquid glucose
• 1 kg butter, at room temperature
• ½ tsp vanilla extract, vanilla paste, or rose water, or to taste
• To whiten: food colouring, or titanium dioxide (optional; see note)