Recipe Archives->Cakes->White 11

White Party Cake
                                                                              
2 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups whole milk or buttermilk
4 large egg whites
1 1/2 cups sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature
1/2 teaspoon pure lemon extract
                                                                              
1 cup sugar
4 large egg whites
3 sticks (12 ounces) unsalted butter, at room temperature
1/4 cup fresh lemon juice (from 2 large lemons)
1 teaspoon pure vanilla extract
                                                                              
2/3 cup seedless raspberry preserves, warmed
About 1 1/2 cups sweetened shredded coconut

Centre a rack in the oven and preheat the oven to 350 degrees F.
Butter two 9 x 2 inch round cake pans and line the bottom of each
pan with a round of buttered parchment or wax paper. Put the pans
on a baking sheet.

Sift together the flour, baking powder and salt.  Whisk together
the milk and egg whites in a medium bowl.  Put the sugar and lemon
zest in a mixer bowl or another large bowl and rub them together
with your fingers until the sugar is moist and fragrant.

Add the butter and working with the paddle or whisk attachment, or
with a hand mixer, beat at medium speed for a full 3 minutes, until
the butter and sugar are very light.

Beat in the extract, then add one third of the flour mixture, still
beating on medium speed.

Beat in half of the milk-egg mixture, then beat in half of the
remaining dry ingredients until incorporated.

Add the rest of the milk and eggs beating until the batter is
homogeneous, then add the last of the dry ingredients.

Beat for an additional 2 minutes.  Divide the batter between the
two pans and smooth the tops with a rubber spatula.

Bake for 30-35 minutes, or until the cakes are well risen and springy
to the touch or until a thin knife inserted into the centers comes
out clean. Transfer the cakes to cooling racks and cool for about
5 minutes, then run a knife around the sides of the cakes, unfold
them and peel off the paper liners. Invert and cool to room
temperature, right side up.

Put the sugar and egg whites in a mixer bowl or another large
heatproof bowl, fit the bowl over a plan of simmering water and
whisk constantly, keeping the mixture over the heat, until it feels
hot to the touch, about 3 minutes.  Remove the bowl from the heat.

Working with the whisk attachment or with a hand mixer, beat the
meringue on medium speed until it is cool, about 5 minutes.  Switch
to the paddle attachment if you have one, and add the butter a stick
at a time, beating until smooth.

Once all the butter is in, beat in the buttercream on medium-high
speed until it is thick and very smooth, 6-10 minutes.  On medium
speed, gradually beat in the lemon juice, waiting until each addition
is absorbed before adding more, and then the vanilla.

Using a sharp serrated knife and a gentle sawing motion, slice each
layer horizontally in half.  Put one layer cut side up on a cardboard
cake round or a cake plate protected by strips of wax or parchment
paper.

Spread it with one third of the preserves.  Cover the jam evenly
with about one quarter of the buttercream.  Top with another layer,
spread with preserves and buttercream and then do the same with a
third layer.

Place the last layer cut side down on top of the cake and use the
remaining buttercream to frost the sides and top.  Press the coconut
into the frosting, patting it gently all over the sides and top.

Printable version: white11.txt.