Emerald biscuit cake with butter cream

ingredients:

for a sponge cake (according to mojewypieki.com)

- 226 g butter
- 220 g of sugar (I used icing sugar)
- 5 egg whites
- 2 tablespoons vanilla extract
- 375 g flour
- 4 teaspoons of baking  powder (one pack)
- 1/2 a teaspoon of salt
- 355 g of milk
- gel dye

* All ingredients must be at room temperature

Cream the butter to a fluffy, bright mass.
Add icing sugar and mix until all is combined.
After that, add egg whites (one at the time) and mix all the time.
Dissolve the dye in the milk and add gradually bit of milk and dry ingredients (sifted flour, salt, powder) to the batter.


Bake for about 35-40 minutes at 190 degrees without convection.
Cool.

Level the cake (from the top and trim the edges).
Cut in two layers and between them spread the butter cream evenly on top and the sides of the cake.


cream

- cubes of butter
- 220 g icing sugar

Cream butter and sugar until light and fluffy.