пятница, 1 июня 2012 г.

Flag Cake (healty)

  • 3 cups flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 sticks unsalted butter, room temperature
  • 2 1/3 cups sugar
  • 5 large egg whites, room temperature
  • 2 teaspoons vanilla
  • 1 1/2 cups milk, room temperature
  • red gel food coloring
  • navy blue gel food coloring
  • For the lemon scented buttercream:
  • 9 large egg whites
  • 1 3/4 cups sugar
  • 4 sticks room temperature butter cut into small pieces
  • 2 teaspoons lemon extract
  1. Cream together the butter and sugar. Slowly add the egg whites and mix until incorporated.
  2. Add the vanilla. In another bowl, whisk together the dry ingredients.
  3. Add the flour mixture and milk in alternating additions beginning with the flour and ending with the milk. It looked like the batter was not going to come together, but it did.
  4. Divide the batter among 3 bowls. Add red gel food coloring to one and the blue to the other. Add enough gel until it is the color that you want. Add the batter to a 9-inch (I used an 8-inch) pan that has been greased and lined with parchment. I used Baker’s Joy and they all came out like a dream. I did use a food scale to divide the batter evenly between my two pans. I had to do three bakes because I only have 2 8-inch cake pans. Spread the batter evenly as you can. These cakes are going to be thin, they bake for about 15-18 minutes in a preheated 350 degree oven.
  5. Let the cakes cool in the pan for 10 minutes. Invert the cakes onto a wire rack, re-invert and let cool completely.
  6. This is a serious frosting. You need a lot to fill the layers, and to make the crumb coat and then frost the whole thing. I made it in two batches. I know the limits of the bowl of my Kitchenaid and it probably could have handled it, but the mess may have been out of control. On the stove, dissolve the egg whites into the sugar. Cook it until the sugar is melted and eggs have no more pull. It will also be hot to the touch. Put this mixture in the bowl of the mixer and using the whisk, whisk it until it comes to room temperature. Add the butter slowly one at time letting it mix for a second before you add the next one. After all the butter is added, switch to the paddle and let it beat together for 5 more minutes. It will start to break and it will come back together. Add the lemon extract.
  7. Using about a cup of frosting for each layer, spread the frosting until it hangs over the edge. Add the next layer of cake until you stack all 6 layers. Put a very thin layer of frosting on the sides and on top of the cake. Refrigerate until the frosting is set. Take the cake out of the fridge and finish icing.

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