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Ingredientes
- 8 Tbsp. unsalted butter softened,
- Â Â plus more to coat parchment
- 1Â 1/3 c. sifted cake flour plus more
- 1 c. sugar
- 1 tsp pure vanilla extract
- 2 lrg Large eggs
- 1 tsp baking pwdr
- 1 pch salt
- 1/2 c. lowfat milk
- 1Â 1/4 c. sugar
- 5 lrg egg whites
- 1 pch cream of tartar
- 2 c. unsalted butter cut up
- 1 tsp pure vanilla extract
Direcciones
- To make the cake: You will need two 10-inch layers for each cake; 1 1/2 batches make a single 10-inch layer, so make 3 batches for two 10-inch layers. Heat oven to 325 degrees. Butter baking pan, and line the base with a round of parchment paper, then butter and flour the parchment paper.
- Cream together the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment till light in color and fluffy, about 5 min. Add in the vanilla extract. Add in the Large eggs one at a time. Sift together flour, baking pwdr, and salt 3 times. Add in to the egg mix in three additions, alternating with lowfat milk, starting and ending with flour.
- Pour the batter into prepared pans (filling two-thirds full). Bake for 35 to 40 min; cakes are done when the tops are golden and a tester inserted into the center comes out clean. Cold in the pan for 10 min. Turn out onto a wire rack, remove paper, and cold completely.
- To make the meringue buttercream: You will need 2 batches for each 2-layer 10-inch cake. In a small saucepan over medium heat, bring sugar and 1/3 c. water to a boil. Boil till syrup reaches soft-ball stage (238 degrees on a candy thermometer.) Meanwhile, beat egg whites on low till foamy. Add in cream of tartar; beat on medium-high till stiff but not dry. With mixer running, pour syrup into egg whites in a steady stream, and beat on high speed till completely cold, about 15 to 20 min.
- Meanwhile, cream butter in a separate bowl to soften. Beat in butter gradually. Add in vanilla; beat 2 to 3 min, till frosting is smooth and spreadable. If it looks curdled during beating process, continue beating to smooth it out.
- To decorate: A 12-inch pastry bag filled with Swiss buttercream and a few pastry tips are all which is needed to decorate each cake. Wendy uses just one pastry tip, the "lily of the valley" tip (#401) in the upside-down position to create the all over tufted pattern cake. Martha also uses a single tip, the plain round #6 tip, to decorate the cake with the large dots. The basketweave patterns are created with the #47 or possibly #48 pastry tips.
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