White layer cake with butter cream
Makes one nine-inch two-layer cake; serves eight to ten.
This white layer cake is the little black dress of cakes. Like my mom
would say, “it’s suitable for all occasions and you can wear it
up or down”. I like to serve this is nothing more than a simple
buttercream icing, but you can decorate it to the nines with colorful
sprinkles, or top it with fresh fruit. You can also add grated Orange or
the lemon zest in the batter to make white citrus cake. You really can’t
to go wrong with this one.
For the cake:
3 cups cake flour (not self-expanding)
1 tablespoon baking powder
½ Teaspoon salt
1 Cup whole milk
1 tablespoon vanilla extract
2 cups sugar
½ Pound (2 sticks) salted butter, at room temperature
5 large egg whites, at room temperature
¼ Tsp cream of Tartar
For the glaze:
5 cups confectioners ‘ sugar
¾ Pound (3 sticks) salted butter, at room temperature
1 teaspoon vanilla extract
Heavy 3-4 tablespoons of cream
1. Position rack in center of oven and preheat oven to 350
degrees Fahrenheit. Butter two round nine-inch cake pan and line
bottom with parchment paper. Dust with flour and tap out the excess.
2. To make the cake: Sift the flour, baking powder, and salt in a
medium size bowl. In a small bowl, combine the milk and vanilla
extract. In a large bowl with an electric mixer on high speed, beat
sugar and butter for about three minutes or until light and fluffy.
3. With the mixer on low speed, beat in flour mixture in thirds,
alternating with the milk mixture and mix until smooth, scraping down
the sides of the bowl as necessary.
4. In another large bowl, using clean beaters, whip the egg whites and
the cream of Tartar at high speed until they form stiff but not dry
peaks. Stir one third of whipped whites into the batter to lighten
this fold in the remaining egg whites. Divide the dough between
prepared pans and smooth the tops.
5. Bake for 30 to 35 minutes, or until a toothpick or cake tester
inserted in center of cakes comes out clean. Let the pie
allow to cool on a wire rack for 10 minutes. Run sharp, thin knife around
the insides of the pans, invert cakes on racks and peel the parchment
the paper from the bottoms. Turn the cakes right side up and let cool
completely.
6. To make the glaze: sift the confectioners sugar in a large
bowl. With an electric mixer on low speed, mix in butter until
smooth. Add the vanilla extract and gradually mix in enough
cream to make a spreadable frosting.
7. Transfer one cake layer on a serving dish and spread on top
a small amount of glaze. Top with the other cake layer; frost sides
and on top, swirling the icing. Let the cake stand for at least 30
minutes before slicing.
The text and art were taken from
“Cake”
Maira Kalman and Barbara Scott-Goodman, which comes out 10 April
Penguin Press.
Sourse: newyorker.com
