Traditional Bulgarian 'Byala Nedelya' (White Sunday) Cake
Традиционно ястие · Bulgarian
A classic Bulgarian cake traditionally made for 'Byala Nedelya' (White Sunday), featuring a light, airy sponge cake base layered with a delicate vanilla cream and often topped with a meringue or whipped cream. It's a symbol of purity and celebration.
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Съставки
- All-purpose flour250g
- Granulated sugar200g
- Eggs6 large
- Milk500ml
- Vanilla extract2 tsp
- Butter100g
- Cornstarch50g
- Baking powder1 tsp
- Salt1/4 tsp
- Water100ml
Стъпки
- 1
Prepare the sponge cake: Whisk egg whites with a pinch of salt until stiff peaks form. Gradually add half of the sugar and continue whisking. In a separate bowl, whisk egg yolks with the remaining sugar until pale and fluffy. Fold in the vanilla extract. Gently fold the egg white mixture into the yolk mixture. Sift flour and baking powder over the batter and fold gently until just combined. Pour into a greased and floured 24cm round cake pan. Bake at 180°C (350°F) for 30-35 minutes, or until a toothpick inserted comes out clean. Let cool completely.
- 2
Prepare the vanilla cream: In a saucepan, whisk together cornstarch, remaining sugar, and milk. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in butter and vanilla extract until smooth. Let the cream cool completely, covering the surface with plastic wrap to prevent a skin from forming.
- 3
Assemble the cake: Slice the cooled sponge cake horizontally into two or three layers. Spread a generous layer of vanilla cream between the cake layers. Frost the top and sides of the cake with the remaining cream. Optionally, top with meringue or whipped cream.
- 4
Chill the cake for at least 1 hour before serving to allow the flavors to meld.
