Saturday, February 13, 2010
white layer cake
i had the perfect reason to finally bake it.
it was our dear friends birthday and she just happens to LOVE white cake with white frosting.
this light cake is topped of with a rich but not overly sweet buttercream.
i used seedless raspberry jam in the filling.
the birthday girl was thrilled with her surprise birthday cake.
we were all thrilled to have a slice right along with her!
White Layer Cake with Raspberry and Buttercream
yields :: 12-14 servings
2 1/4 cups cake flour (i used 2 cups cake flour substitute, plus a scant 1/4 cup all purpose flour)
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups sugar
1 stick butter, at room temperature
1/2 teaspoon pure lemon extract
For the Buttercream
1 cup sugar
4 large egg whites (i used meringue powder)
3 sticks (12 ounces) unsalted butter cut in to pieces, at room temperature
2 teaspoon lemon extract
1 teaspoon almond extract
2/3 cup seedless raspberry preserves, stirred vigorously or warmed gently until spreadable
Getting Ready: Center a rack in the oven to 350 degrees F. Butter two 9-x-2-inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.
To Make The Cake: Sift together the flour, baking powder and salt.
Whisk together the milk and egg whites in a medium bowl.
Put the sugar and butter in mixing bowl, working with the paddle attachment or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
Beat in the extract, then add one third of the flour mixture, still beating on medium speed.
Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.
Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between the two pans and smooth the tops with a rubber spatula.
Bake for 30 to 35 minutes, or until the cakes are well risen and springy to the tough – a thin knife inserted into the centers should come out clean. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up.
(The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.)
To Make the Buttercream: Put the sugar and egg whites in a mixer bowl or other large heatproof bowl, fit the bowl over a pan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes.
The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from the heat.
Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.
Switch to the paddle attachment if you have one and slowly add the butter pieces, beating until smooth. Once all the butter is in, beat the buttercream on medium-high speed until it is thick and very smooth, 6 to 10 minutes. During this time, the buttercream may curdle or separate – just keep beating and it will come together again. On medium speed, gradually beat in the extracts, waiting until each addition is absorbed before adding more. You should have a shiny, smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.
To Assemble the Cake: Using a sharp, serrated knife and a gentle sawing motion, slice each layer horizontally in half. Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper.
Spread it with one third of the preserves. Cover the jam evenly with about one quarter of the buttercream. Top with another layer, spread with preserves and buttercream and then do the same with the third layer (you’ll have used all the jam and have buttercream left over). Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top. Press the coconut into the frosting, patting it gently all over the sides and top.
Serving: The cake is ready to serve as soon as it is assembled, but it’s best to let it set for a couple of hours in a cool room. Serve it at room temperature with anything from milk to sweet or bubbly wine.
Storing: The cake is best the day it is made, but you can refrigerate it, well covered, for up to 2 days.
adapted from : from dorie greenspan’s “Baking: From My Home to Yours”