Heavenly White Cake

10

Heavenly White  Cake

Yield: 15 x 10 x 1 inch pan

INGREDIENTS:

2 3/4 cups sifted cake flour

4 teaspoons baking powder

3/4 teaspoon salt

4 egg whites

1 1/2 cups white sugar

3/4 cup butter

1 cup milk

1 teaspoon vanilla extract

1 teaspoon almond extract

DIRECTIONS:

  1. Measure sifted cake flour, baking powder, and salt; sift together three times.
  2. In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.
  3. Beat butter until smooth. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. Add meringue, and mix thoroughly into batter. Spread batter in a 15 x 10 x 1 inch pan which has been lined on the bottom with parchment paper.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.

source:  allrecipes

Christmas Vanilla Roll Cake

Christmas Vanilla roll cake

Christmas Vanilla Roll  Cake

Yields:  one roll cake

Prep time: 15 mins
Baking time: 7  mins

INGREDIENTS:

Vanilla Roll cake

2 eggs

3 egg yolks

1/2 cup (100 grams) sugar

1 teaspoon vanilla extract

1/3 cup (30 grams) sifted cake flour

3 tablespoons (30 grams) cornstarch

1/4 cup red & green Wilton batter bits or edible confetti

2 egg whites

1 tablespoon sugar

Vanilla Buttercream

1 cup butter, room temperature

3 cups (360 grams) powdered sugar

3-4 tbsp red & green sprinkles

1 teaspoon vanilla extract

1-3 teaspoons heavy cream

Decorations

4 oz white chocolate

red & green sprinkles

DIRECTIONS:

  1. Heat the oven to 450F.
  2. Line a 17X12″ jelly/sheet pan with parchment paper . Set aside.
  3. In a mixing bowl add the 2 eggs, 3 egg yolks and 1/2 cup sugar. With the paddle attachment on, beat on medium to high speed around 5 minutes until pale in color and thickened. Add the vanilla extract and beat few more seconds.
  4. Sift the flour and the cornstarch over the egg yolks mixture and with a spatula gently fold it in.
  5. Fold in the batter bits as well.
  6. In a separate grease-free bowl, add the 2 egg whites and 1 tablespoon of sugar. With a whisk, whip until firm peaks form.
  7. With the spatula, fold the whipped egg whites into the egg yolks mixture.
  8. Pour the cake batter into the prepared pan, spread it evenly and bake for 6-7 minutes until golden brown and, when touched, it springs back.
  9. As soon as you remove the cake from the oven sprinkle with powder sugar and then invert the cake onto a clean dish towel. Remove the parchment paper, sprinkle with more powder sugar, and roll up the cake with the towel. Place on a wire rack to cool

Vanilla buttercream

  1. In a clean bowl add the butter. With the whisk attached on to the the mixer whip the butter for 2-3 minutes on medium to high speed.
  2. Lower the speed and slowly add the sugar, 1/2 cup at a time.
  3. When all the sugar is incorporated increase the speed and whip for 2 more minutes.
  4. Add few drops of heavy cream until it reaches the consistency you desire.
  5. With a spatula fold in the sprinkles.
  6. Gently unroll the cake and spread the buttercream evenly all over it.
  7. Roll it again and place in the fridge for a couple of hours.
  8. To decorate, melt the white chocolate in double boiler or microwave and pour it over the cake. Add Add more sprinkles (optional)
  9. Let the chocolate settle for few minutes and slice the cake.

Notes:  If you can’t find the batter bits, you can use Christmas edible confetti instead. They will not bleed while baking the cake.

source:  Roxanashomebaking

White Cake

white cake AP

White Cake

INGREDIENTS:

1 cup (2 sticks) butter, softened

½ cup vegetable shortening

3 cups granulated sugar

5 eggs, room temperature

3 cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

½ cup whole milk, room temperature

½ cup buttermilk, room temperature

2 teaspoons vanilla extract

DIRECTIONS:

  1. Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour.
  2. Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
  3. Sift together flour, baking powder, and salt. Pour milks and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.
  4. Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.
  5. Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
  6. Frost cake as desired.
NOTES
– This recipe makes approximately 24 cupcakes when cupcake tin is filled more than ¾ full. When filled ½ full, this recipe makes approximately 36 cupcakes. Bake approximately 18 minutes.
– If you preferred the original white cake recipe, it used ½ teaspoon baking powder and 1 cup buttermilk with no whole milk.
– If you live in a high altitude environment, you’ll need to make sure to follow recommended baking adjustments for your altitude.

 

source:  addapinch

White and Dark Chocolate Cake

WDchoco cake BBC

White & dark chocolate cake

Yields:  12pcs

Prep time: 10 mins
Baking time: 25min

Total Cooking Time:  40 mins

INGREDIENTS:

175g butter, softened, plus extra for greasing

100g white chocolate (we like M & S or Green & Black’s with real vanilla)

100g dark chocolate (70% cocoa)

3 eggs

100ml whole or semi-skimmed milk

175g caster sugar

1 tsp baking powder

200g self-raising flour

2 tbsp very strong coffee (instant is fine)

1 tsp vanilla extract

For the ganache and to decorate

284ml pot double cream

200g dark chocolate (70% cocoa)

50g white chocolate, melted

small bag white chocolate Maltesers (optional)

DIRECTIONS:

  1. Heat oven to 180C/fan 160C/gas 4. Butter and bottom-line 2 x 20cm sandwich tins. For the cake, break the white and dark chocolate into two small bowls, then melt in the microwave on High for 1 min or over a pan of simmering water. Put everything else, except the coffee and vanilla, into a large bowl, then beat until creamy.
  2. Divide the mixture in two, then add the coffee and melted dark chocolate to one bowl, and the vanilla and melted white chocolate to the other. Stir until mixed through, then tip into the tins. Bake for 20-25 mins until risen and slightly shrunk from the sides of the tins. Cool in the tins for a few mins, then turn onto a wire rack.
  3. For the ganache, heat the cream in a pan, then break the dark chocolate into a large bowl. Once the cream is just boiling, pour it onto the chocolate, then leave for 5 mins. Stir until smooth, then leave until thickened and cool. Split the cakes in two across the middle (a bread knife works well), layer up the pieces, alternating white and dark layers, and sandwiching, then topping them with the ganache.
  4. To decorate, spoon the melted white chocolate into a piping bag with a fine nozzle (or use a sandwich bag and snip off the end instead). Zig-zag the white chocolate over the cake, then finish with a scattering of white Maltesers. Serve on its own or for dessert with pouring cream. Best eaten on the day, but keeps in an airtight container for up to 3 days.

source: bbcgoodfood

Simple White Cake

9

Simple White  Cake

Yield:  9″ x 9″ pans

INGREDIENTS:

1 cup white sugar

1/2 cup butter

2 eggs

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup milk

DIRECTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×9 inch pan or line a muffin pan with paper liners.
  2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
  3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Tip:  Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

source:  allrecipes

Triple-Layer White Cake with Orange Curd Filling

10Triple-Layer White Cake with Orange Curd Filling

Yield:  3 layer (9″)

INGREDIENTS:

Orange curd

  • 1/4 cup fresh lemon juice
  • 2 teaspoons unflavored gelatin
  • 1 1/2 cups sugar
  • 1 cup orange juice
  • 9 large egg yolks
  • 3 tablespoons orange zest
  • 2 teaspoons lemon zest
  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes

Cake: Dry ingredients

  • 2 3/4 cups cake flour
  • 1 1/4 cups granulated sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt

Cake: Wet ingredients

  • 3/4 cup vegetable oil
  • 4 large egg yolks
  • 6 tablespoons sour cream
  • 1/2 cup plus 1 tablespoon whole milk
  • 2 teaspoons grated orange peel
  • 1 1/2 teaspoons vanilla extract

Cake: Egg white ingredients

  • 6 large egg whites (start with room temperature egg whites)
  • Pinch salt
  • 2/3 cup granulated sugar

Frosting ingredients

  • 10 ounces cream cheese, room temperature
  • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
  • 1 2/3 cups powdered sugar

 

DIRECTIONS:

Orange Curd

1 Put the lemon juice in a small bowl and sprinkle gelatin over it. Let sit for 15 minutes.

2 Whisk together the sugar, orange juice, egg yolks, orange zest and lemon zest in a thick-bottomed saucepan. Add the butter and whisk over medium heat until the mixture thickens and bubbles start to appear at the edge of the pan, about 9 minutes. Remove from heat and stir in the gelatin mixture. Whisk the mixture until the gelatin dissolves. Transfer the curd mixture to a bowl, wrap with plastic wrap directly onto the surface of the curd (so that no air touches it) and refrigerate overnight.

Cake

1 Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift the flour, 1 1/4 cups sugar, baking powder, and salt into medium bowl.

2 Whisk the oil and egg yolks in large bowl until well blended. Whisk in the sour cream, then the milk, orange peel, and vanilla. Whisk in the dry ingredients in 3 additions.

3 Using electric mixer, beat egg whites with a pinch of salt in another large bowl until soft peaks form. Gradually add remaining 2/3 cup sugar, while beating on hight speed until you have stiff peaks.

4 Gently fold the egg whites into the batter in 4 additions. (Do not overmix!)

5 Divide batter among prepared pans. Bake cakes until the center is just golden, a tester inserted into the center comes out clean, and the cake pulls away very slightly from pan, about 20 minutes. Cool cakes in pans 5 minutes. Cut around pan sides. Turn cakes out onto racks and cool completely.

6 Place one cake layer, flat side up, on 8-inch tart pan bottom or platter. Spread 1 cup of the orange curd over the cake. Top with the second cake layer, flat side down. Spread 1 cup of the curd over the layer. Top with the third cake layer, flat side down. Cover and refrigerate the assembled cake.

Frosting

1 Using electric mixer, beat cream cheese and butter in medium bowl until smooth. Beat in powdered sugar, then 3/4 cup orange curd.

2 Spread frosting over cake. (Can be made a day ahead. Cover with cake dome; refrigerate.)

source :  simplyrecipes