Monday, November 24, 2008
Another cake for work...
We had another birthday at work! this means another opportunity for me to make a cake. This time the request for a simple white cake with raspberry filling. I'm sure you remember the Daring Baker's challenge when I made Dorie's perfect party cake, which was also a raspberry filled white cake, but I wanted to try a new recipe. The recipe I choose is another great find from Culinary Concoctions by Peabody. The cake turned out light and airy, yet moist and still flavorful. I just used the Wilton recipe for butter cream frosting. To make the raspberry filling I mixed equal parts raspberry preserves and butter cream frosting. The filling looked a little less red and a little more brownish (probably due to my all natural preserves) so I added 2 drops of red food coloring. Sadly I did not get a picture of the inside of the cake. Maybe next time!
Classic White Cake
(Source: Culinary Concoctions by Peabody)
1 cup whole milk, room temperature
6 egg whites
2 tsp vanilla extract
2 1/4 cups cake flour
1 3/4 cups granulated sugar
4 tsp baking powder
1 tsp salt
3/4 cup unsalted butter (6 oz), softened
Preheat oven to 350 F.
Grease two 9 inch cake pans with vegetable shortening, line the bottom with parchment paper, grease the parchment paper and flour the pans.
Combine milk, eggs whites and extract in a small bowl with a fork. Set aside.
Combine flour, sugar, baking powder and salt in an electric mixer and mix at slow speed with a paddle attachment. Add butter. Continue beating at slow speed until mixture looks like wet sand (If you’re doing this by hand, sift the dry ingredients together and rub in butter).
Add all but 1/2 cup of milk mixture and beat at medium speed for 1 1/2 minutes. Add remaining milk mixture and beat for an additional 30 seconds, scraping the sides of the bowl if necessary. Do not overmix.
Divide batter evenly between prepared pans and gently shake to smooth batter. Bake 30-35 minutes, until toothpick inserted into the center comes out clean.
Let cakes cool in the pans for 15 minutes then invert onto racks to cool completely before frosting. Unfrosted cakes can be frozen for 1-2 weeks.
Adapted from Baking Bites.com