Shopping List
Ingredients
11 large eggs
1 cup whole milk
Vanilla extract, 2 tablespoon
Cake flour, 3 cups (For a substitute, measure out 3 cups of all-purpose flour, remove 6 tablespoons of flour and replace with cornstarch. Sift together well)
Granulated sugar, 5 cups
Unsalted butter, 4 1/4 cups (2 pounds plus 2 oz)
Elderflower Syrup or St. Germain, 1/3 cup
Lemons, 4-5 (better to get more than you need in case your lemons aren’t very juice)
Baking powder
Baking soda
Salt
Equipment
2 8-inch cake pans or 3 6-inch (9 inch pans will work as well, your cake layers will just be on the thin side. Use the pans you have already. If you want/need to buy new, my favorite brands are Magic Line and Fat Daddio’s. You want anodized aluminum pans that are light in color.)
Parchment paper (do not skip)
Heavy-bottomed sauce pan, medium sized (or a double boiler)
Whisk
Electric Mixer, stand preferred, handheld okay
Large mixing bowl
Medium mixing bowl
Heat proof, metal mixing bowl that can be set over a small pot of water
Bench scraper helpful for cake frosting
Small off-set spatula helpful for cake assembly
