Seven Minute Icing
Amount Measure Ingredient -- Preparation Method-------- ------------ -----------------2 egg whites
1 1/2 cups sugar
5 tablespoons cold water
Place all ingredients over rapidly boiling water
Beat with wire wisk ( electric) for 7 minutes then remove from heat.
If desired you can fold in 1 tsp vanilla, or rum, or 1/2 cup chopped nutsor grated coconut or peppermint candy
Source: "Joy of Cooking"
Visualizzazione post con etichetta Cake recipe. Mostra tutti i post
Visualizzazione post con etichetta Cake recipe. Mostra tutti i post
martedì 19 gennaio 2010
Cake Recipe
Vanilla Butter Cake
Recipe By :
Serving Size : 0
Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method-------- ------------ ----------------- 2 3/4 cups cake flour
1 1/2 cups granulated sugar
3 3/4 teaspoons baking powder
3/4 teaspoon table salt
12 tablespoons unsalted butter -- at room temperature
3/4 cup milk -- at room temperature
1 1/2 teaspoons vanilla extract -- at room temperature
4 large egg
Have all ingredients at room temp.
Position a rack in the center of the oven and heat oven to 350° F ( 180°c).
Coat two 9 X2 inch round cake pans with nonstick cooking spray and linebottoms with parchment ( I used oil).
Sift cake flour, sugar, baking powder and salt into the bowl of a standmixer fitted with a baddle attachment. Mix on low speed untill allingredients are combined.
Add the softened butter in pieces that are about a tablespoon size and mixon low speed for 20 or 30 seconds - the mixture should look lumpy withlargest lumps the size of a hazelnut.
Add the milk and vanilla extract and mix on medium speed for 1 minute tothoroughly blend ingredients and areate batter. Scrape down sides with spatula.
Add the eggs one at a time mixing on medium speed for about 15 secondsafter each addition. Scrape down sides after the first two eggs
Divide batter equally between the two prepared pans.
Bake untill the cakes are golden brown and the tops feel firm but springback a little when tapped lightly with a finger. A pick inserted in thecenter of the cake should come out clean.
Set the pans on a rack, run a table knife around the edge of each cake andlet cool in pans for 30 min. Invert the cakes on a rack, lift the pans,peel off the parchment and let the cakes cool completely.
If baking ahead, wrap the cakes tightly in plastic after cooling.
Source: "Fine Cooking -April May 2006"
Recipe By :
Serving Size : 0
Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method-------- ------------ ----------------- 2 3/4 cups cake flour
1 1/2 cups granulated sugar
3 3/4 teaspoons baking powder
3/4 teaspoon table salt
12 tablespoons unsalted butter -- at room temperature
3/4 cup milk -- at room temperature
1 1/2 teaspoons vanilla extract -- at room temperature
4 large egg
Have all ingredients at room temp.
Position a rack in the center of the oven and heat oven to 350° F ( 180°c).
Coat two 9 X2 inch round cake pans with nonstick cooking spray and linebottoms with parchment ( I used oil).
Sift cake flour, sugar, baking powder and salt into the bowl of a standmixer fitted with a baddle attachment. Mix on low speed untill allingredients are combined.
Add the softened butter in pieces that are about a tablespoon size and mixon low speed for 20 or 30 seconds - the mixture should look lumpy withlargest lumps the size of a hazelnut.
Add the milk and vanilla extract and mix on medium speed for 1 minute tothoroughly blend ingredients and areate batter. Scrape down sides with spatula.
Add the eggs one at a time mixing on medium speed for about 15 secondsafter each addition. Scrape down sides after the first two eggs
Divide batter equally between the two prepared pans.
Bake untill the cakes are golden brown and the tops feel firm but springback a little when tapped lightly with a finger. A pick inserted in thecenter of the cake should come out clean.
Set the pans on a rack, run a table knife around the edge of each cake andlet cool in pans for 30 min. Invert the cakes on a rack, lift the pans,peel off the parchment and let the cakes cool completely.
If baking ahead, wrap the cakes tightly in plastic after cooling.
Source: "Fine Cooking -April May 2006"
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