Ingredients:
- 3/4 cup unsalted butter
- 1/4 cup vegetable oil
- 1 3/4 cup sugar
- 3 eggs
- 1 tablespoon vanilla
- 1/4 cup Nektar Honey Crystals
- 1 1/4 cups cake flour
- 1 1/4 cups all purpose flour
- 3/4 teaspoon salt
- 2 teaspoon baking powder
- 1 cup buttermilk
- 6 egg whites
- 1 1/4 cup + 2 tablespoons sugar
- 3 1/4 sticks of unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon lavender extract
- Purple food coloring
Instructions:
- Preheat the oven to 350 degrees and prepare three 8″ pans with parchment.
- In a stand mixer fitted with a paddle attachment, combine butter, sugar and oil on a low speed until just combined. About 1 minute.
- Add eggs and vanilla on medium/low speed. Mix until combined.
- Add flours, salt, baking powder and Nektar Honey Crystals. Mix on a low speed until just combined. Do not over mix.
- Slowly stream in buttermilk. Mix until combined.
- Divide batter evenly between three pans. Bake for 25-30 minutes.
- Set pans on a cooling rack to cool.
- Combine egg whites and sugar in the heatproof bowl and place over a pan of simmering water.
- Whisk constantly with a whisk until sugar has dissolved and the mixture is warm to the touch.
- Put mixture in a stand mixer fitted with whisk attachment. Whisk on high speed until stiff speaks form. The mixture should be fluffy and glossy, and completely cool. (About 10 minutes)
- Put the mixer on low-medium speed, and add butter a little at a time. Once all the butter has been added, add vanilla extract, lavender extract and a drop of purple food coloring. Increase the speed of the mixer to high. Let mix for 3-5 minutes.
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