Post by JJ Judkins on Apr 11, 2010 20:18:41 GMT -6
* Exported from MasterCook *
White Velvet Butter Cake
Recipe By :Rose Levy Beranbaum
Serving Size : 12 Preparation Time :0:20
Categories : Cakes-Layer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 large egg whites
1 cup milk
2 1/4 teaspoons vanilla
3 cups sifted cake flour
1 1/2 cups sugar
1 tablespoon baking powder + 1 teaspoon
3/4 teaspoon salt
12 tablespoons unsalted butter -- softened
Preheat oven to 350. Grease two 9x1 1/2 inch pans, line bottoms with parchment paper, grease and flour paper.
In a medium bowl lightly combine the egg whites, 1/4 cup milk and vanilla. In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase to medium
speed and beat for 1 1/2 minutes to aerate and develop the cake's structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate ingredients and strengthen structure. Scrape down the sides.
Scrape the batter into prepared pans and smooth surface with a spatula. The pans will be about 1/2 full. Bake 25-35 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from sides of pan
ONLY after removal from the oven.
Let the cake cool in the pans on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. To prevent splitting, reinvert so that the tops are tight and cool completely.
Frost with Mousseline Buttercream or any other non-chocolate buttercream, glaze or fondant
Description:
"White cake with butter"
Source:
"The Cake Bible"
Start to Finish Time:
"1:30"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 318 Calories; 12g Fat (35.0% calories from fat); 4g Protein; 48g Carbohydrate; trace Dietary Fiber; 34mg Cholesterol; 166mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 3 Other Carbohydrates.
NOTES : Best frosted with Mousseline Buttercream or any other non-chocolate frosting
Nutr. Assoc. : 0 0 0 0 0 0 0 0
White Velvet Butter Cake
Recipe By :Rose Levy Beranbaum
Serving Size : 12 Preparation Time :0:20
Categories : Cakes-Layer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 large egg whites
1 cup milk
2 1/4 teaspoons vanilla
3 cups sifted cake flour
1 1/2 cups sugar
1 tablespoon baking powder + 1 teaspoon
3/4 teaspoon salt
12 tablespoons unsalted butter -- softened
Preheat oven to 350. Grease two 9x1 1/2 inch pans, line bottoms with parchment paper, grease and flour paper.
In a medium bowl lightly combine the egg whites, 1/4 cup milk and vanilla. In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase to medium
speed and beat for 1 1/2 minutes to aerate and develop the cake's structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate ingredients and strengthen structure. Scrape down the sides.
Scrape the batter into prepared pans and smooth surface with a spatula. The pans will be about 1/2 full. Bake 25-35 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from sides of pan
ONLY after removal from the oven.
Let the cake cool in the pans on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. To prevent splitting, reinvert so that the tops are tight and cool completely.
Frost with Mousseline Buttercream or any other non-chocolate buttercream, glaze or fondant
Description:
"White cake with butter"
Source:
"The Cake Bible"
Start to Finish Time:
"1:30"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 318 Calories; 12g Fat (35.0% calories from fat); 4g Protein; 48g Carbohydrate; trace Dietary Fiber; 34mg Cholesterol; 166mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 3 Other Carbohydrates.
NOTES : Best frosted with Mousseline Buttercream or any other non-chocolate frosting
Nutr. Assoc. : 0 0 0 0 0 0 0 0