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| | From: jackiendaisy (Original Message) | Sent: 10/10/2004 9:03 PM |
Classic White Layer Cake/Butter Frosting/Raspberry Filling
Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Cakes Desserts Fruit
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Classic White Cake: 2 tablespoons Solid vegetable shortening 2 tablespoons (heaping) all-purpose flour For flouring pans 1 cup Milk -- room temperature 3/4 cup Egg whites (about 6 or 5 Extra large) room temp 2 teaspoons Almond extract 1 teaspoon Vanilla extract 2 1/2 cups Plain cake flour 1 3/4 cups Sugar 4 teaspoons Baking powder 1 teaspoon Salt 12 tablespoons Unsalted butter -- softened Butter Frosting: 1/2 pound Unsalted butter 1 pound Confectioners's sugar (4 c) 1 tablespoon Vanilla extract 1 tablespoon Milk 1 pinch Salt Raspberry-Almond Filling: 1/2 cup (2-1/2 oz) blanched slivered Almonds; toasted -- coarsely Chopped 1/3 cup Seedless raspberry jam
If you have forgotten to bring the milk and egg white mixture to room temperature, set the bottom of the glass measure containing it in a sink of hot water and s tir until the mixture feels cool rather than cold, around 75~.
Cake layers can be wrapped and stored for one day; frosting can be covered with plastic wrap and set aside at room temperature for several hours. Once assembled, the cake should be covered and refrigerated.
Under its coat of frosting, it will remain fresh for two to three days. Bring it to room temperature before serving. There is enough frosting to pipe a border around the base and top of the cake. If you want to decorate the cake elaborately, you should make one and a half times the frosting recipe. You may also substitute lemon curd for the raspberry jam in the filling.
1. For the cake: Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower=middle positions.)
Heat oven to 350 degrees.
Coat bottom and sides of two 9-inch-by-1-1/2-inch or 2-inch round cake pans with 1 tablespoon shortening each.
Sprinkle 1 heaping tablespoon of all-purpose flour into each pan; roll pans in all directions to coat. Invert pans and rap sharply to remove excess flour.
2. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
3. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery ingredients remaining
4. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1-1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
5. Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until cake needle or toothpick inserted in the center comes out clean, 23 to 25 minutes.
6. Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto greased cake racks. Reinvert onto additional greased racks. Let cool completely, about 1-1/2 hours.
7. For the frosting: Beat butter, confectioners' sugar, vanilla, milk, and salt in bowl of electric mixer at slow speed until sugar is moistened. Increase speed to medium (high if using handheld mixer); beat, stopping twice to scrape down bowl, until creamy and fluffy, about 1-1/2 minutes. Avoid overbearing, or frosting will be too soft to pipe.
8. For the filling: Before assembling cake, set aside 3/4 cup of the frosting for decoration. Spread small dab of frosting in center of cake plate to anchor cake, and set down one cake layer. Combine 1/2 cup of remaining frosting with almonds in small bowl and spread over first layer. Carefully spread jam on top, then cover with second cake layer. Spread frosting over top and sides of assembled cake. Pipe reserved frosting around perimeter of cake. |
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Easy White Chocolate Cake
Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Box Cakes
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package White cake mix w/ pudding 4 Egg whites 1 1/4 cups Water 1 cup White chocolate -- melted
Mix first 3 ingredients as usual. Measure chocolate and then melt. Add to cake batter. Then follow directions on cake box as usual. This is great with raspberry filling.
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Heavenly White Cake
Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Cakes
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C butter do not substitute margarine 1/2 Teaspoon salt 2 C sugar 2 Tb boiling water 3 C sifted cake flour 1 C cold water 1 Tb milk 1 Tsp vanilla extract 4 egg whites -- unbeaten 2 Tsp baking powder PEERLESS ICING: 2 egg whites -- unbeaten 1 1/2 C sugar 5 Tb cold water 1 Tb white corn syrup 1/2 Tsp salt 1 1/2 Tsp vanilla extract 1 Tsp almond extract 1/2 Tsp orange extract
CAKE: Preheat oven to 350 degrees. Grease and flour 2 round 9-inch cake pans. In a large bowl, cream butter, salt and sugar. Add hot water. Beat until fluffy. SIFT FLOUR 7 TIMES AFTER IT HAS BEEN MEASURED. Combine cold water, milk and vanilla. Add flour to creamed mixture alternately with water-milk mixture; start and end with flour. Blend well after each addition; beat hard for 2 minutes after the last addition. In a small bowl, beat egg whites until foamy. Gradually beat in baking powder, and continue to beat until stiff peaks form. Use a large rubber spatula to gently fold into prepared batter until well blended. Pour into prepared pans. Bake 30-35 minutes, or until cake tests done. Cool cake in pans 10 minutes before turning out onto cooling racks. When cake is cool, frost. PEERLESS ICING: In the top of a double boiler, combine egg whites, cold water, syrup and salt. Use a rotary beater to beat thoroughly. Place over rapidly boiling water, and continue to beat for 7 minutes. Remove from heat. Add vanilla, almond and orange extracts Beat until icing is cool, thick and of spreading consistency. |
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Silver White Cake
Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups All-purpose flour 1 2/3 cups Sugar 2/3 cup Shortening 1 1/4 cups Milk 3 1/2 teaspoons Baking powder 1 teaspoon Salt 1 teaspoon Almond extract or vanilla 5 Egg whites
Heat oven to 325 degrees. Beat flour, sugar, shortening, milk, baking powder, salt and almond extract in large bowl on medium speed, scraping bowl constantly, until blended, 30 seconds. Beat on high speed, scraping bowl occasionally, 2 minutes. Beat in egg whites on high speed, scraping bowl occasionally, 2 minutes. Bake and cool layers as directed.
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Snow White Cake
Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Shortening 1 1/2 teaspoons Baking powder 2 tablespoons Butter 1/2 teaspoon Salt 2/3 cup Sugar 1/3 cup Milk 1/2 teaspoon Vanilla 4 Egg whites -- stiffly beaten 1 cup Flour Frosting of choice
Cream shortening, butter and sugar until light. Add vanilla and mix well. Sift flour with baking powder and salt. Add to creamed mixture alternately with milk, beating after each addition. Gently fold in egg whites. Turn into greased and lightly floured 9-inch round layer cake pan and bake at 375F 18 to 20 minutes, or until cake springs back when lightly touched. Cool in pans 10 minutes, then remove and cool completely. Frost with favorite frosting.
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Sour Cream White Cake
Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Cakes
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces sour cream 1/4 cup milk 1 cup butter -- softened 2 cups sugar 4 eggs 2 3/4 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon vanilla 1 teaspoon amaretto or 1 tsp almond extract
Combine sour cream and milk (Or strained yogurt and milk.)
Cream butter and sugar. Add eggs one at a time, mixing thoroughly between additions.
Combine flour, baking powder, and salt in a medium bowl. Add to creamed butter alternately with sour cream/milk mixture in three additions, beginning and ending with flour mixture. Stir in vanilla and amaretto or almond extract.
Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans.
Pour batter into prepared pans and bake for 35-45 minutes, until a toothpick inserted in the center of cake comes out clean. Cool in pans 10 minutes before removing to wire racks. Cool completely before frosting. |
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White Coconut Cake
Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes Desserts
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Sifted cake flour 3 teaspoons Baking powder 1/2 teaspoon Salt 1 cup Egg whites - about 8 1/2 teaspoon Vinegar 2 cups Sugar 1 cup Butter -- softened 1 teaspoon Vanilla 1 cup Milk Boiled White Frosting 7 ounces Flaked coconut
1. Grease and line bottoms of two 9x1 1/2 inch cake pans with wax paper; grease paper. Sift flour, baking powder and salt onto a sheet of wax paper. Preheat oven to 350.
2. Beat egg whites in a medium size bowl with electric mixer on high until foamy. Beat in vinegar, then beat in 1 cup of the sugar 1 tablespoon at a time until meringue forms soft peaks.
3. Without washing beater, beat butter in a large owl until creamy. Beat in remaining 1 cup sugar and the vanilla.
4. Add sifted dry ingredients alternately with milk, stirring between each addition until batter is smooth. Carefully fold in meringue. Pour batter into pans.
5. Bake in preheated oven for 30 minutes or until centers spring back when lightly pressed with fingertip. Cool in pans on wire rack 5 minutes. Remove from pans; peel off wax paper; cool completely.
6. spread Boiled White Frosting between layers and on top and side of cake. Sprinkle generously with coconut.
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White Ivory Cream Cake
Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----CAKE----- 8 ounces White chocolate -- finely 3 cups Sifted cake flour 2 teaspoons Baking powder 1/2 teaspoon Salt 1 Stick unsalted butter (1/2c) 1 1/4 cups Sugar 3 large Eggs 2 teaspoons Vanilla 1 cup + 1 T milk -----FILLING AND FROSTING----- 1 1/2 pounds White chocolate -- finely 2 1/2 cups Heavy cream 6 tablespoons Unsalted butter 1/2 cup Coarsely chopped macadamia -----GARNISH----- White macadamia nuts & Strawberries or raspberries
1. Preheat oven to 350F. Butter and flour 2 9-inch cake pans.
2. Make the Cake: In a double boiler, melt the white chocolate over hot, not simmering, water. Set aside to cool slightly.
3. In a large bowl with an electric mixer, cream the butter and sugar. Beat in the eggs one at a time, beating well after each addition. On low speed, add the melted chocolate and the vanilla. In three additions, on low speed, alternately beat in the flour mixture and the milk. Beat until just smooth, about 20 seconds.
4. Pour the batter into the prepared pans and bake for 25 - 30 minutes or until the top is golden and a cake tester inserted in the center comes out clean. Set the cake pans on a wire rack to cool for 20 minutes. Then invert the cakes onto the racks to cool completely.
5. Prepare the Filling and Frosting: Place the white chocolate in a medium bowl. In a small heavy saucepan, bring 1 1/2 cups of the cream and the butter to a simmer. Pour over the chocolate. Let stand, covered, for 5 minutes, then stir until smooth. Refrigerate the white chocolate mixture until firm enough to spread, about 1 hour.
6. To Assemble: Spread the bottom layer with 1 cup of the chilled white chocolate mixture. Arrange the chopped macadamia nuts over the filling, and top with the second cake layer.
7. In a medium bowl, beat the remaining 1 cup cream until firm peaks form. Fold the whipped cream into the remaining white chocolate mixture. Spread this over the top and sides of the cake. Arrange whole macadamia nuts around the rim and base of the cake. Chill until ready to serve. Garnish each piece with a fanned strawberry or raspberries.
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White Mountain Cake
Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Cakes
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups flour 1 2/3 cups Sugar 3 1/2 teaspoons Baking powder 1 teaspoon Salt 1 1/4 cups Milk 2/3 cup Shortening 1 teaspoon Vanilla 5 Egg whites 1/4 cup Flaked coconut -- if desired FROSTING: 1/2 cup Sugar 1/4 cup Light corn syrup 2 tablespoons Water 2 Egg whites 1 teaspoon Vanilla
Heat oven to 350 degrees. Grease and flour 2 round pans, 8 or 9 X 1-1/2 inches, or rectangular pan, 13 X 9 X 2 inches. Beat flour, sugar, baking powder, salt, milk, shortening and vanilla in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake round pans 30 to 35 minutes, rectangle pan 40 to 45 minutes or until wooden pick inserted in center comes out clean or until cake springs back when touched lightly in center.
Cool 10 minutes; remove rounds from pans. Cool completely.
Prepare White Mountain Frosting. Fill layers with 1/3 cup frosting; frost side and top with remaining frosting. Sprinkle with coconut.
WHITE MOUNTAIN FROSTING: Mix sugar, corn syrup and water in saucepan. Cover and heat to rolling boil over medium heat. Uncover and boil rapidly to 242 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a firm ball that holds its shape until pressed .While mixture boils, beat egg whites until stiff peaks form. Pour hot syrup very slowly in a thin stream into egg whites, beating constantly on medium speed. Add vanilla; beat on high speed until stiff peaks form.
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White Texas Sheet Cake
Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cakes
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Sticks butter or margarine cup Water 2 cups Sugar 1 teaspoon Salt 2 cups Flour + 2 tbl. 1 teaspoon Baking soda 3 Eggs 1/2 cup Buttermilk 1 tablespoon Vanilla -----FROSTING----- 1 Stick butter or margarine 4 tablespoons Milk 1 pound Powdered sugar 1 tablespoon Vanilla 1 cup Chopped nuts -- (opt)
CAKE: Bring butter nad water to a boil. Remove from heat and add sugar, salt, flour and baking soda. Mix together. In a smalll bowl, beat eggs, butter milk and vanilla. Combine both mixtures and beat well. Spread into a greased and floured jelly roll pan and bake 20 min. at 350.
FROSTING: Bring butter and milk to boil. Add powdered sugar, vanilla and nuts. Spread on cooled cake.
ALTERNATE CREAM CHEESE FROSTING: 8 oz. cream cheese; 1 lb. powdered sugar; 1/4 c. butter, softened; 2 tsp. vanilla Beat with electric beater, all ingredients together until light and creamy. Refrigerate cake.
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