foodlikecake

Tag: White Cake

Cherry Chip Cake

Yum. Yup, that’s all I have to say about this cake. Not really. I could tell you how wonderful and fluffy the cake is, and how there are bright little bits of chopped maraschino cherries inside, and how I used cherry pastry filling between the layers  and, finally, I could describe the glorious fluffy pink frosting which melts in your mouth. Even though I tell you this all the time, I have to say it gain. Make this cake. Make it. Now. 😀

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Ingredients: Cherry Chip Cake (from here, with slight adaptions)

3 and 1/3 cups pre-sifted cake flour

1 and 1/2 tablespoons baking powder

3/4 teaspoon salt

1 and 3/4 cups whole milk, at room temperature

6 ounces egg whites, at room temperature

3 tablespoons cherry juice/syrup (from the jar of maraschino cherries)

1/4 teaspoon almond extract

1/4 teaspoon vanilla extract

1/4 teaspoon cherry extract, *optional

2 and 1/4 cups sugar

1 and 1/2 sticks (12 tablespoons) unsalted butter, at room temperature

3/4 cup finely chopped maraschino cherries

Cherry Pastry Filling

7 Minute Frosting (from here)

5 tablespoons water

1/4 teaspoon cream of tartar

1 and 1/3 cups sugar

2 large eggs whites. room temperature

1 tablespoon light corn syrup

1 teaspoon vanilla

Pink food coloring, optional*

Recipe: Cherry Chip Cake

Preheat the oven to 350°F and center the oven rack. Grease, line with parchment and flour three round 8-inch pans.

Sift the flour, baking powder and salt into a medium-sized bowl.

Whisk together the milk, eggs, cherry juice/syrup, almond extract and cherry extract (if using) in a medium bowl or large glass measuring cup.

In an electric mixer fitted with the whisk or paddle attachment (I used the whisk), cream the butter and sugar on medium speed until very pale and creamy, about 5 minutes.

With the mixer still on medium speed, alternate additions of the flour mixture and milk-egg mixture, beginning and ending with the flour mixture, beating after each addition until incorporated. Continue mixing on medium speed for 2 minutes. Fold in finely chopped cherries.

Divide batter evenly among 3 cake pans, smoothing the surface with a small offset spatula or rubber spatula. Bake until a skewer comes out with a few crumbs only, about 30 minutes. Cakes should be well-risen and springy to the touch.

Transfer the cakes to cooling racks and cool for 5 minutes, then loosen the edges by running a knife around the sides. Gently turn out the cakes, peel of parchment paper bottom, then cool right side up.

Cherry Pastry Filling

Fill inbetween the cake layers.

7 Minute Frosting

Whisk first five ingredients together in a large, stainless-steel bowl. Set the bowl in a wide, deep skillet filled with about 1 inch of simmering water. Make sure the water level is at least as high as the depth of the egg whites in the bowl. Beat the whites on low speed until the mixture reaches 140 degrees F on an instant-read thermometer. Do not stop beating while the bowl is in the skillet, or the egg whites will be overcooked. If you cannot hold the thermometer stem in the egg whites while continuing to beat, remove the bowl from the skillet just to read the thermometer, then return the bowl to the skillet

Beat on high speed for exactly five minutes. Remove the bowl from the skillet and add vanilla and food coloring. Beat on high speed for two to three more minutes to cool.

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Enjoy!

White Velvet Cupcakes with Marshmallow Frosting

So, I borrowed The Cake Bible from the library. I’ve heard that this book is truly the cake bible. It is. I made the white velvet butter cake but I made cupcakes instead. And dyed them pink, you know, for Easter. The cupcakes are topped with fluffy, dreamy marshmallow frosting, that and a mellowcreme bunny. Aren’t they adorable? The cupcakes are fluffy and light. I highly recommend checking out The Cake Bible. 🙂

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Ingredients: White Velvet Butter Cupcakes

Egg whites, 4 full liquid ounces

1 cup whole milk (split into 1/4 cup and 3/4 cup)

2 and 1/4 teaspoons vanilla

3 cups pre-sifted cake flour

1 and 1/2 cup granulated sugar

1 tablespoon +1 teaspoon baking powder

1/4 teaspoon salt

12 tablespoons unsalted butter, softened

Marshmallow Frosting

1 cup granulated sugar

3 tablespoons water

2 large egg whites, at room temperature

1/4 teaspoon cream of tartar (add 1/4 teaspoon more after beating if your frosting isn’t stiff enough)

1/4 of salt

Recipe: White Velvet Butter Cake

Preheat oven to 350F. Grease, line, and grease again two cupcake tins.

In a medium bowl lightly combine egg whites, the 1/4 cup of milk, and vanilla.

In a large mixing bowl combine the dry ingredients, mix on low speed for 30 seconds to blend. Add the butter and 3/4 cup of milk. Mix on low speed until all ingredients are the same texture and combined. Increase to medium-high speed and beat for 1 and 1/2 minutes to develop the cake’s structure. Scrape down the sides of the bowl.

Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.

Put about an ice cream scoop’s worth of batter into each cupcake tin. Bake for 15-20 minutes or until a toothpick comes out with crumbs on it.

Marshmallow Frosting

In a small saucepan, combine the granulated sugar with the water and bring to a boil over moderately high heat, while it boils stir constantly until the sugar has dissolved, 2 to 3 minutes.

In a large bowl of a standing electric mixer, beat the egg whites with the pinches of cream of tartar and salt until soft peaks form.

With the mixer at medium speed, carefully pour the hot sugar syrup into the egg whites. Continue beating the frosting until cool and billowy, about 5 minutes. Immediately spread or pipe the frosting on the cupcakes and top how you want.

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Enjoy!