Lemon Bundt Cake
Cake:
grated zest plus 3 tablespoons juice from 3 lemons
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
3/4 cup buttermilk
3 large eggs, plus 1 large yolk, at room temperature
18 tablespoons unsalted butter, at room temperature
2 cups sugar
Glaze:
2-3 tablespoons lemon juice
1 tablespoon buttermilk
2 cups powdered sugar
Cake: adjust oven rack to lower-middle position; heat oven to 350 degrees. Spray 12-cup bundt pan with nonstick baking spray with flour. Mince lemon zest to fine paste (you should have 2 tablespoons). Combine zest and lemon juice in small bowl; set aside to soften, 10-15 minutes.
Whisk flour, baking powder, baking soda and salt in large bowl. Combine lemon juice mixture, vanilla and buttermilk in medium bowl. In small bow, gently whisk eggs and yolk to combine. In standing mixer fitted with flat beater, cream butter and sugar at medium-high speed until pale and fluffy, about 3 minutes; scrape down sides of bowl with rubber spatula. Reduce to medium speed and add half of eggs, mixing until incorporated, about 15 seconds. Repeat with remaining eggs; scrape down bowl again. Reduce to low speed; add about one-third of flour mixture, followed by half of buttermilk mixture, mixing until just incorporated after each addition (about 5 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture. scrape bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. Scrape into prepared pan.
Bake until top is golden brown and wooden skewer or toothpick inserted into center comes out with no crumbs attached, 45-50 minutes.
Glaze: While cake is baking whisk 2 tablespoons lemon juice, buttermilk, and powdered sugar until smooth, adding more lemon juice gradually as needed until glaze is thick but still pourable (mixture should leave faint trail across bottom of mixing bowl when drizzled from whisk. Cook cake in pan on wire rack set over baking sheet for 10 minutes. then invert cake directly onto rack. Pour half of glaze over warm cake and let cool for 1 hour; pour remaining glaze evenly over top of cake and continue to cool to room temperature, at least 2 hours.
Saturday, March 1, 2014
Butterscotch-Pecan Cake
Cake:
3 3/4 cups flour
1 1/4 teaspoon baking powder
3/4 teaspoon baking soda
22 1/2 teaspoons coarse salt
10 ounces (2 1/2 sticks) unsalted butter, softened
2 1/2 cups packed dark-brown sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon vanilla
1 1/4 teaspoons rum
1 1/4 cups buttermilk, room temperature
Frosting:
12 ounces (3 sticks) unsalted butter, 1 stick left whole, 2 stick cut into small pieces, softened
2 cups packed dark-brown sugar
1 cup heavy cream
1/2 teaspoon coarse salt
20 ounces cream cheese, softened
1/2 cup powdered sugar, sifted
Butterscotch sauce:
2/3 cup packed dark-brown sugar
6 tablespoons butter, cut into pieces
1/2 cup light corn syrup
1/4 teaspoon coarse salt
1/2 cup heavy cream
2 cups pecan halves, toasted and chopped, plus more halves for garnish
Cake:
Preheat oven to 325 degrees. Coat three 8-inch round cake pans with cooking spray, line with parchment, and coat parchment. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
Beat butter and brown sugar with a mixer on medium-high speed until pale and fluffy, about 5 minutes. beat in eggs 1 at a time, beating well after each addition, then add vanilla and rum. Reduce speed to low. Add flour mixture in 2 additions, alternating with buttermilk. Raise speed to medium-high, and beat for 2 minutes. Divide batter among pans.
Bake cakes until golden brown and testers inserted in centers come out clean, about 40 minutes. Transfer pans to wire racks, and let cool slightly. Invert cakes onto racks. Let cool.
Frosting:
Melt 1 stick butter in a medium saucepan over medium heat until dark golden brown, about 10 minutes. Add brown sugar, cream, and salt, stirring until sugar dissolves. Bring to a boil, whisking constantly, and cook for 3 minutes. Transfer to a mixer bowl, and let cool.
With machine running add remaining butter, a few pieces at a time and beat on low until incorporated. raise speed to medium, and beat for 2 minutes. In another bowl, beat cream cheese and powdered sugar on medium-high speed until fluffy and smooth, about 3 minutes. Add brown-butter mixture to cream cheese, and beat until smooth. Cover and refrigerate until chilled, at least 2 hours (or overnight), beating on low speed before using.
Butterscotch sauce:
Mix sugar, butte, corn syrup, and salt in a small saucepan over medium heat, and cook, stirring until sugar dissolves. Bring to a boil, and cook for 2 minutes. Remove from heat, and whisk in cream. Return to heat, and cook for 2 minutes. Let cool slightly.
Assembly: Trim tops of 2 cake layers and top and bottom of third(this will be the middle) to create flat exposed surfaces. brush 1/4 cup plus 2 tablespoons butterscotch sauce on cut sides. Let cool. Spread 1 cup frosting on 1 layer, then place middle layer on top, sauce die down. Spread 1 cup frosting on middle layer, then place third layer on top, sauce side down. Spread 1 cup frosting on top and sides. Refrigerate until firm, about 1 hour.
Using an offset spatula, spread remaining frosting on top and sides of cake. Press chopped pecans on sides, and garnish top with halves. Transfer cake to a serving plate or cake stand. Refrigerate until firm, at least 4 hours.
3 3/4 cups flour
1 1/4 teaspoon baking powder
3/4 teaspoon baking soda
22 1/2 teaspoons coarse salt
10 ounces (2 1/2 sticks) unsalted butter, softened
2 1/2 cups packed dark-brown sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon vanilla
1 1/4 teaspoons rum
1 1/4 cups buttermilk, room temperature
Frosting:
12 ounces (3 sticks) unsalted butter, 1 stick left whole, 2 stick cut into small pieces, softened
2 cups packed dark-brown sugar
1 cup heavy cream
1/2 teaspoon coarse salt
20 ounces cream cheese, softened
1/2 cup powdered sugar, sifted
Butterscotch sauce:
2/3 cup packed dark-brown sugar
6 tablespoons butter, cut into pieces
1/2 cup light corn syrup
1/4 teaspoon coarse salt
1/2 cup heavy cream
2 cups pecan halves, toasted and chopped, plus more halves for garnish
Cake:
Preheat oven to 325 degrees. Coat three 8-inch round cake pans with cooking spray, line with parchment, and coat parchment. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
Beat butter and brown sugar with a mixer on medium-high speed until pale and fluffy, about 5 minutes. beat in eggs 1 at a time, beating well after each addition, then add vanilla and rum. Reduce speed to low. Add flour mixture in 2 additions, alternating with buttermilk. Raise speed to medium-high, and beat for 2 minutes. Divide batter among pans.
Bake cakes until golden brown and testers inserted in centers come out clean, about 40 minutes. Transfer pans to wire racks, and let cool slightly. Invert cakes onto racks. Let cool.
Frosting:
Melt 1 stick butter in a medium saucepan over medium heat until dark golden brown, about 10 minutes. Add brown sugar, cream, and salt, stirring until sugar dissolves. Bring to a boil, whisking constantly, and cook for 3 minutes. Transfer to a mixer bowl, and let cool.
With machine running add remaining butter, a few pieces at a time and beat on low until incorporated. raise speed to medium, and beat for 2 minutes. In another bowl, beat cream cheese and powdered sugar on medium-high speed until fluffy and smooth, about 3 minutes. Add brown-butter mixture to cream cheese, and beat until smooth. Cover and refrigerate until chilled, at least 2 hours (or overnight), beating on low speed before using.
Butterscotch sauce:
Mix sugar, butte, corn syrup, and salt in a small saucepan over medium heat, and cook, stirring until sugar dissolves. Bring to a boil, and cook for 2 minutes. Remove from heat, and whisk in cream. Return to heat, and cook for 2 minutes. Let cool slightly.
Assembly: Trim tops of 2 cake layers and top and bottom of third(this will be the middle) to create flat exposed surfaces. brush 1/4 cup plus 2 tablespoons butterscotch sauce on cut sides. Let cool. Spread 1 cup frosting on 1 layer, then place middle layer on top, sauce die down. Spread 1 cup frosting on middle layer, then place third layer on top, sauce side down. Spread 1 cup frosting on top and sides. Refrigerate until firm, about 1 hour.
Using an offset spatula, spread remaining frosting on top and sides of cake. Press chopped pecans on sides, and garnish top with halves. Transfer cake to a serving plate or cake stand. Refrigerate until firm, at least 4 hours.
Lemon Layer Cake with Vanilla Bean Frosting
Lemon Layer Cake with Vanilla Bean Frosting
Cake:
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
16 tablespoons unsalted butter, at room temperature
Zest of 1/2 a lemon
2 cups sugar
5 large eggs, at room temperature
1 1/4 cups buttermilk, at room temperature
1 tablespoon lemon extract
1 teaspoon vanilla
Filling:
4 ounces mascarpone or cream cheese, cold
2 1/2 tablespoons butter, at room temperature
1 1/4 cups powdered sugar, sifted
2 teaspoons lemon extract
Zest of 1/2 a lemon
1 cup heavy cream
Frosting:
1 1/2 cups plus 2 tablespoons unsalted butter, at room temperature
3 cups powdered sugar
Pinch of salt
1 vanilla bean, split lengthwise
1 teaspoon vanilla
2 tablespoons heavy cream
Candied lemon slices:
1-2 lemons
1 cup sugar
1 cup water
Cake:
To make the cake, preheat the oven to 350 degrees. Butter and flour the edges of three 8 inch round cake pans and shake out excess. Set aside. Line the bottoms of the pans with parchment paper.
In a medium mixing bowl, combine the cake flour, baking powder and slat. Whisk together and set aside. Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Add the lemon zest to the bowl of the mixer with the butter. Beat on medium-high speed for 3 minutes, until light and creamy in color. Scrape down the sides of the bowl and beat for 1 more minute.
Add the sugar to the butter mixture, 1/4 cup at a time, beating 1 minute after each addition. Mix in the eggs, one at a time until incorporated. scrape down the sides of the bowl after each addition. Combine the buttermilk and the lemon and vanilla extract in a liquid measuring cup. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.
Divide the batter between the prepared baking pans. Bake until golden and a toothpick inserted in the center comes out clean, about 20-22 minutes, rotating the pans halfway through baking. Let cool in the pans about 10 minutes, then invert onto a wire rack and let cool completely.
Filling:
Combine the mascarpone and butter in the bowl of an electric mixer. Beat on medium-high speed until smooth and well combined. Mix in the powdered sugar and beat on low speed until incorporated. Blend in the lemon extract and lemon zest. Increase the speed to medium-high and beat until light and fluffy, about 2 minutes. Transfer the mixture to a medium bowl and set aside. Wipe out the mixer bowl and fit with the whisk attachment. Add the heavy cream to the bowl and whip on high speed until stiff peaks form, being careful not to overbeat. Mix about a third of the whipped cream into the lemon-mascarpone mixture to lighten. Gently fold in the remaining whipped cream until no steaks remain and the mixture is evenly blended.
Frosting:
Add the butter to the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until smooth, about 1 minute. Add the powdered sugar to the bowl and mix on medium-low speed just until incorporated. Scrape the seeds from the vanilla bean pod into the bowl and add in the salt. Continue to beat on medium-high speed until smooth, about 1-2 minutes. Mix in the vanilla extract and heavy cream on low speed just until incorporated. Increase the mixer speed and whip on high speed until light and fluffy, scraping down the bowl as needed, about 4 minutes.
Candied lemon slices:
wash and dry the lemons thoroughly. Use a sharp serrated knife to make very thin slices of lemon. Poke out any seeds in the slices with a toothpick. Combine the sugar and water in a medium saucepan over medium-high heat. Heat the mixture until the sugar dissolves. Add the lemon slices to the mixture so that they are in a single layer, reduce the heat to medium-low and let simmer for about 20 minutes, turning the slices at least once so both sides are candied. Remove from the heat. Store in a container with the syrup until ready to use.
Assemble: Place one of the layers on a serving platter. Top with half of the lemon-masarpone mixture and smooth in an even layer. Place a second cake layer on top of the filling and to with the remaining filling. Place the final cake layer on top. Frost the top and sides of the assembled cake with the vanilla frosting. Garnish with the candied lemon slices.
Cake:
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
16 tablespoons unsalted butter, at room temperature
Zest of 1/2 a lemon
2 cups sugar
5 large eggs, at room temperature
1 1/4 cups buttermilk, at room temperature
1 tablespoon lemon extract
1 teaspoon vanilla
Filling:
4 ounces mascarpone or cream cheese, cold
2 1/2 tablespoons butter, at room temperature
1 1/4 cups powdered sugar, sifted
2 teaspoons lemon extract
Zest of 1/2 a lemon
1 cup heavy cream
Frosting:
1 1/2 cups plus 2 tablespoons unsalted butter, at room temperature
3 cups powdered sugar
Pinch of salt
1 vanilla bean, split lengthwise
1 teaspoon vanilla
2 tablespoons heavy cream
Candied lemon slices:
1-2 lemons
1 cup sugar
1 cup water
Cake:
To make the cake, preheat the oven to 350 degrees. Butter and flour the edges of three 8 inch round cake pans and shake out excess. Set aside. Line the bottoms of the pans with parchment paper.
In a medium mixing bowl, combine the cake flour, baking powder and slat. Whisk together and set aside. Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Add the lemon zest to the bowl of the mixer with the butter. Beat on medium-high speed for 3 minutes, until light and creamy in color. Scrape down the sides of the bowl and beat for 1 more minute.
Add the sugar to the butter mixture, 1/4 cup at a time, beating 1 minute after each addition. Mix in the eggs, one at a time until incorporated. scrape down the sides of the bowl after each addition. Combine the buttermilk and the lemon and vanilla extract in a liquid measuring cup. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.
Divide the batter between the prepared baking pans. Bake until golden and a toothpick inserted in the center comes out clean, about 20-22 minutes, rotating the pans halfway through baking. Let cool in the pans about 10 minutes, then invert onto a wire rack and let cool completely.
Filling:
Combine the mascarpone and butter in the bowl of an electric mixer. Beat on medium-high speed until smooth and well combined. Mix in the powdered sugar and beat on low speed until incorporated. Blend in the lemon extract and lemon zest. Increase the speed to medium-high and beat until light and fluffy, about 2 minutes. Transfer the mixture to a medium bowl and set aside. Wipe out the mixer bowl and fit with the whisk attachment. Add the heavy cream to the bowl and whip on high speed until stiff peaks form, being careful not to overbeat. Mix about a third of the whipped cream into the lemon-mascarpone mixture to lighten. Gently fold in the remaining whipped cream until no steaks remain and the mixture is evenly blended.
Frosting:
Add the butter to the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until smooth, about 1 minute. Add the powdered sugar to the bowl and mix on medium-low speed just until incorporated. Scrape the seeds from the vanilla bean pod into the bowl and add in the salt. Continue to beat on medium-high speed until smooth, about 1-2 minutes. Mix in the vanilla extract and heavy cream on low speed just until incorporated. Increase the mixer speed and whip on high speed until light and fluffy, scraping down the bowl as needed, about 4 minutes.
Candied lemon slices:
wash and dry the lemons thoroughly. Use a sharp serrated knife to make very thin slices of lemon. Poke out any seeds in the slices with a toothpick. Combine the sugar and water in a medium saucepan over medium-high heat. Heat the mixture until the sugar dissolves. Add the lemon slices to the mixture so that they are in a single layer, reduce the heat to medium-low and let simmer for about 20 minutes, turning the slices at least once so both sides are candied. Remove from the heat. Store in a container with the syrup until ready to use.
Assemble: Place one of the layers on a serving platter. Top with half of the lemon-masarpone mixture and smooth in an even layer. Place a second cake layer on top of the filling and to with the remaining filling. Place the final cake layer on top. Frost the top and sides of the assembled cake with the vanilla frosting. Garnish with the candied lemon slices.
Tunnel of Fudge Cake
Tunnel of Fudge Cake
Cake:
3/4 cup cocoa powder
1/2 cup boiling water
2 ounces bittersweet chocolate, chopped
2 cups flour
2 cups powdered sugar
2 cups pecans or walnuts, chopped
1 teaspoon salt
5 large eggs, room temperature
1 tablespoon vanilla
1 cup sugar
3/4 cup packed light brown sugar
2 1/2 stick unsalted butter, softened
Chocolate Glaze
3/4 cup heavy cream
1/4 cup light corn syrup
8 ounces bittersweet chocolate, chopped
1/2 teaspoon vanilla
Cake:
Adjust oven rack to the lower-middle position and heat the oven to 350 degrees. Grease a 12-cup Bundt pan and dust with cocoa powder. Pour the boiling water over the chocolate in a medium bowl and whisk until smooth. Cool to room temperature. Whisk the cocoa, flour, nuts, powdered sugar, and salt in a large bowl. Beat the eggs and vanilla in a large measuring cup.
With a hand-held mixer, beat the granulated sugar, brown sugar, and butter at medium-high speed until light and fluffy, about 2 minutes. On low speed, add the egg mixture until combined, about 30 seconds. Add the chocolate mixture and beat until incorporated, about 30 seconds. Beat in the flour mixture until just combined about 30 seconds.
Scrape the batter into the prepared pan, smooth the batter and bake until the edges are beginning to pull away from the pan, about 45 minutes. Cool upright in the pan on a wire rack for 1 1/2 hours, then inver onto a serving plate and cool completely, at least 2 hours.
Glaze:
Cook the cream, corn syrup and chocolate in a small sauce pan over medium heat, stirring constantly, until smooth. Stir in the vanilla and set aside until slightly thickened, about 30 minutes. Drizzle the glaze over the cake and let set for at least 10 minutes. Serve.
Cake:
3/4 cup cocoa powder
1/2 cup boiling water
2 ounces bittersweet chocolate, chopped
2 cups flour
2 cups powdered sugar
2 cups pecans or walnuts, chopped
1 teaspoon salt
5 large eggs, room temperature
1 tablespoon vanilla
1 cup sugar
3/4 cup packed light brown sugar
2 1/2 stick unsalted butter, softened
Chocolate Glaze
3/4 cup heavy cream
1/4 cup light corn syrup
8 ounces bittersweet chocolate, chopped
1/2 teaspoon vanilla
Cake:
Adjust oven rack to the lower-middle position and heat the oven to 350 degrees. Grease a 12-cup Bundt pan and dust with cocoa powder. Pour the boiling water over the chocolate in a medium bowl and whisk until smooth. Cool to room temperature. Whisk the cocoa, flour, nuts, powdered sugar, and salt in a large bowl. Beat the eggs and vanilla in a large measuring cup.
With a hand-held mixer, beat the granulated sugar, brown sugar, and butter at medium-high speed until light and fluffy, about 2 minutes. On low speed, add the egg mixture until combined, about 30 seconds. Add the chocolate mixture and beat until incorporated, about 30 seconds. Beat in the flour mixture until just combined about 30 seconds.
Scrape the batter into the prepared pan, smooth the batter and bake until the edges are beginning to pull away from the pan, about 45 minutes. Cool upright in the pan on a wire rack for 1 1/2 hours, then inver onto a serving plate and cool completely, at least 2 hours.
Glaze:
Cook the cream, corn syrup and chocolate in a small sauce pan over medium heat, stirring constantly, until smooth. Stir in the vanilla and set aside until slightly thickened, about 30 minutes. Drizzle the glaze over the cake and let set for at least 10 minutes. Serve.
Foolproof Chocolate Frosting
Foolproof Chocolate Frosting
2 1/2 sticks unsalted butter, softened to 60-65 degrees
1 cup confectioners sugar
3/4 cup cocoa
Pinch of salt
3/4 cup light corn syrup
1 teaspoon vanilla
8 ounces chocolate, melted and cooled slightly (milk chocolate)
In food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds, scraping sides of bowl as needed. Add corn syrup and vanilla and process until just combined, 5 -10 seconds. sCrape sides of bowl, then add chocolate and pulse until smooth and creamy, 10-15 seconds. Frosting can be used immediately or held until later.
Fluffy Yellow Layer Cake
Fluffy Yellow Layer Cake
2 1/2 cups cake flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups sugar
10 tablespoons unsalted butter, melted and cooled slightly
1 cup butter milk, room temperature
3 tablespoons vegetable oil
2 teaspoons vanilla
6 large egg yolks, plus 3 large egg whites, room temperature
Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans and line bottoms with parchment paper. Grease paper rounds, dust pans with flour, and knock out excess. Whisk flour, baking powder, baking soda, salt and 1 1/2 cups sugar together in large bowl. In 4-cup liquid measuring cup or medium bowl, whisk together melted butter, oil, vanilla and yolks.
In clean bowl of stand mixer fitted with whisk attachment, beat egg whites at medium-high speed until foamy, about 30 seconds. With machine running, gradually add remaining 1/4 cup sugar, continue to beat until stiff peaks just form, 30-60 seconds (whites should hold peak but mixture should appear moist.) Transfer to bowl and set aside.
Add flour mixture to now-empty mixing bowl fitted with whisk attachment. With mixer running at low speed, gradually pour in butter mixture and mix until almost incorporated ( a few streaks of dry flour will remain), about 15 seconds. Stop mixer and scrape whisk and sides of bowl. Return mixer to medium-low speed and beat until smooth and fully incorporated, 10-15 seconds.
Using rubber spatula, stir 1/3 of whites into batter to lighten, then add remaining whites and gently fold into batter until no white streaks remain. Divide batter evenly between prepared cake pans. Lightly tap pans against counter 2 or 3 times to dislodge any large air bubbles.
Bake until cake layers begin to pull away from sides of pans and toothpick inserted into center comes out clean, 20-22 minutes. Cool cakes in pans on wire rack for 10 minutes. Loosen cakes from sides of pans with small knife, then invert onto greased wire rack and peel off parchment. Invert cakes again and cool completely on rack, about 1 1/2 hours.
2 1/2 cups cake flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups sugar
10 tablespoons unsalted butter, melted and cooled slightly
1 cup butter milk, room temperature
3 tablespoons vegetable oil
2 teaspoons vanilla
6 large egg yolks, plus 3 large egg whites, room temperature
Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans and line bottoms with parchment paper. Grease paper rounds, dust pans with flour, and knock out excess. Whisk flour, baking powder, baking soda, salt and 1 1/2 cups sugar together in large bowl. In 4-cup liquid measuring cup or medium bowl, whisk together melted butter, oil, vanilla and yolks.
In clean bowl of stand mixer fitted with whisk attachment, beat egg whites at medium-high speed until foamy, about 30 seconds. With machine running, gradually add remaining 1/4 cup sugar, continue to beat until stiff peaks just form, 30-60 seconds (whites should hold peak but mixture should appear moist.) Transfer to bowl and set aside.
Add flour mixture to now-empty mixing bowl fitted with whisk attachment. With mixer running at low speed, gradually pour in butter mixture and mix until almost incorporated ( a few streaks of dry flour will remain), about 15 seconds. Stop mixer and scrape whisk and sides of bowl. Return mixer to medium-low speed and beat until smooth and fully incorporated, 10-15 seconds.
Using rubber spatula, stir 1/3 of whites into batter to lighten, then add remaining whites and gently fold into batter until no white streaks remain. Divide batter evenly between prepared cake pans. Lightly tap pans against counter 2 or 3 times to dislodge any large air bubbles.
Bake until cake layers begin to pull away from sides of pans and toothpick inserted into center comes out clean, 20-22 minutes. Cool cakes in pans on wire rack for 10 minutes. Loosen cakes from sides of pans with small knife, then invert onto greased wire rack and peel off parchment. Invert cakes again and cool completely on rack, about 1 1/2 hours.
Caramel Cake
Caramel Cake
8 ounces sour cream
1/4 cup milk
1 cup butter, softened
2 cups sugar
4 large eggs
2 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
Combine sour cream and milk in a small bow; set aside. beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beat after each addition.
Combine flour, baking powder and salt; add to butter mixture alternatively with sour cream mixture, beginning and ending with flour mixture. Mix at low speed after each addition until blended. stir in vanilla
Pour batter into two greased and floured 9 inch round cake pans. (Batter will be thick)
Bake at 350 degrees for 25-30 minutes. Cool in cake pans 10 minutes before removing from pans to wire racks.
Caramel Frosting:
3 cups sugar, divided
3/4 cup milk
1 large egg, lightly beaten
1/2 cup butter, cut put
Pinch of salt
Combine 2 1/2 cups of sugar, milk, egg and salt in a bowl, stirring well. Stir in butter. Sprinkle remaining 1/2 cup sugar in a heavy 3 1/2 quart saucepan. Cook , stirring constantly until sugar dissolves and syrup is light golden brown, about 6 minutes. Remove from heat.
8 ounces sour cream
1/4 cup milk
1 cup butter, softened
2 cups sugar
4 large eggs
2 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
Combine sour cream and milk in a small bow; set aside. beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, beat after each addition.
Combine flour, baking powder and salt; add to butter mixture alternatively with sour cream mixture, beginning and ending with flour mixture. Mix at low speed after each addition until blended. stir in vanilla
Pour batter into two greased and floured 9 inch round cake pans. (Batter will be thick)
Bake at 350 degrees for 25-30 minutes. Cool in cake pans 10 minutes before removing from pans to wire racks.
Caramel Frosting:
3 cups sugar, divided
3/4 cup milk
1 large egg, lightly beaten
1/2 cup butter, cut put
Pinch of salt
Combine 2 1/2 cups of sugar, milk, egg and salt in a bowl, stirring well. Stir in butter. Sprinkle remaining 1/2 cup sugar in a heavy 3 1/2 quart saucepan. Cook , stirring constantly until sugar dissolves and syrup is light golden brown, about 6 minutes. Remove from heat.
Subscribe to:
Posts (Atom)