White Mountain Layer Cake with Marshmallow Buttercream

saveur.com

lorilah

subheading: FOR THE MARSHMALLOW BUTTERCREAM:

1 packet (2 ¼ tsp. | ¼ oz.) unflavored gelatin powder

1⁄4 cup (2 oz.) cool tap water to bloom the gelatin

1 tbsp. vanilla extract and/or 1 vanilla bean

3⁄4 cup (6 oz.) water for the sugar syrup

3⁄4 cup plus 2 Tbsp. (10 oz.) light corn syrup

2 cups (14 ½ oz.) sugar

1⁄2 tsp. Diamond Crystal kosher salt (half as much if iodized)

5 sticks (20 oz.) unsalted butter, soft but cool-about 65°F

subheading: FOR THE CAKE:

4 cups (16 oz.) bleached cake flour such as Swans Down

2 sticks (8 oz.) unsalted butter, pliable but cool-about 65°F

2⁄3 cup (4 oz.) virgin coconut oil, solid but cream-about 70°F

2 1⁄4 cups (16 oz.) sugar

2 1⁄2 tsp. baking powder

1 tsp. baking soda

3⁄4 tsp. Diamond Crystal kosher salt (half as much if iodized)

1 cup (8 ½ oz.) egg whites (from 8 large eggs), brought to about 70°F

2 tbsp. (1 oz.) vanilla extract

1 tsp. almond extract

2 cups (16 oz.) cultured low-fat buttermilk, brought to about 70°F

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