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Receta Moist Yellow Cake With Wendy
by Global Cookbook

Moist Yellow Cake With Wendy
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Ingredientes

  • 8 Tbsp. unsalted butter softened,
  •     plus more to coat parchment
  • 1 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
  • 1 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.