Friday, 6 April 2012

Funfetti Layer Cake with Whipped Vanilla Frosting

 

For the cake layers:
Yield: One 2-layer, 8-inch round cake
Ingredients
1 cup whole milk (237 mL/8 liquid ounces), at room temperature
6 large egg whites (6 ounces/175 grams), at room temperature
2 teaspoons (10 mL) pure vanilla extract (I use Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract)
1/4 teaspoon (1.25 mL) almond extract
2 3/4 cups (11 oz/315 g) cake flour, sifted
1 1/2 cups sugar (10.5 ounces/300 grams)
1 tablespoon + 1 teaspoon baking powder (19.5 grams)
3/4 teaspoon salt (5 grams)
12 tablespoons (6 ounces/170 grams) unsalted butter, at room temperature and cut into cubes
~1/2 cup Rainbow Jimmies (or a few generous handfuls)
Method
1. Preheat oven to 350°F (180°C). Grease, line with parchment, and flour two round 8-inch pans.
2. In a medium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of milk, vanilla and the almond extract. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients, including the sugar, together on low speed (I use the “stir” setting on my mixer) for 30 seconds.
4. Add the butter and blend on low speed for about 30 seconds, then add remaining 3/4 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes.
5. Scrape the sides of the bowl and begin to add the egg/milk mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition. Gently stir in the rainbow jimmies, until just combined.
6. Divide the batter in two, spreading it evenly with a small offset palette knife. If you have a kitchen scale, weigh the batter in the pans to ensure 2 even layers.
7. Bake 25-35 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not overbake. Check cake at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 minute intervals. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.
8. Wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months. Best eaten the same day as baked.

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