rowing
up, not a birthday went by that my
mother didn't make this white butter cake filled and frosted with buttercream
icing. I never got tired of its sweet buttery flavor and light fluffy texture.
There are many ways to serve this cake, from the formal where it is lavishly
filled and frosted, to other times when you may want to serve it plain with just
a dusting of powdered sugar. The variations are endless and instead of
using the frosting as a filling I sometimes use things like lemon curd, ganache, strawberry or raspberry sauces, or
even your favorite jam or preserve. Of course, fresh berries and other fruits
are also wonderful and are quite stunning when used as a garnish for the top of
the frosted cake.
This butter cake recipe is made using the
'combination' method of mixing. This method
is similar to the 'creaming' method the only difference being that the eggs are
first separated, and while the egg yolks are added to the butter and sugar
mixture, the egg whites are beaten separately and
are then folded into the batter at the end. You will find that this produces a cake that has additional volume and lighter texture than with
the 'creaming' method.
While you can fill and frost
the cake layers once they have been baked and cooled, I have gotten into the
habit of first placing the layers of cake in the freezer, for at least an hour. This extra step, while it may take a little planning, makes the spreading of the
frosting a much easier task. For a freshly baked cake is quite fragile and
when you try to spread the frosting there is a tendency for it to tear.
Freezing eliminates this problem. This cake can be assembled the day
before serving but if you are garnishing the top of the cake with fresh berries,
I would leave this step to just before serving.
Preheat oven to 350 degrees F (175 degrees C) and place
rack in center of oven. Grease and flour two - 8 inch (20 cm) round
cake pans. Alternatively spray pan with Baker's Joy. Line bottom of
pan with parchment paper and grease and flour parchment paper. Set aside.
White Butter Cake: While eggs are still cold separate
the eggs, placing the yolks in one bowl and the whites in another bowl. Cover
the two bowls with plastic wrap and allow the eggs to come to room temperature
before using (about 30 minutes).
In a mixing bowl
sift or
whisk together the flour, baking powder, and salt. Set aside.
In bowl of electric
mixer, beat the butter until soft (about 1-2 minutes). Add 3/4 cup (150
grams) of the sugar
and beat until light and fluffy (about 2-3 minutes). Add egg yolks, one at a
time, beating after each addition. Scrape down the sides of the bowl.
Add the vanilla extract and beat until combined.
With the mixer on low
speed, alternately add the flour mixture and milk, in three additions, beginning
and ending with the flour.
In a clean bowl of your
electric mixer, with the whisk attachment, beat the egg whites until foamy.
Add the cream of tartar and continue beating until soft peaks form.
Gradually add the remaining 1/4 cup (50 grams) of sugar and continue to beat
until stiff peaks form. With
a rubber spatula gently fold a
little of the whites into the batter to lighten it, and then
fold in the remaining
whites until combined. Do not over mix the batter or it will deflate.
Divide the batter
evenly between the
two prepared pans
and smooth the tops with an offset spatula or the back of a spoon.
Bake in
the preheated oven for approximately 20 - 25 minutes, or until a
toothpick inserted in the center of the cake comes out clean.
Cool the
cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of
the cake pan and invert, lifting off the pan. Once the cakes have completely
cooled, wrap in plastic and place the cake layers in the freezer for at least an
hour. (This is done to make filling and frosting the cakes easier.)
Cream Cheese
Frosting: Cream the butter and cream cheese together until nice and smooth
with no lumps. Add the confectioners' sugar, one cup at a time, beating
well after each addition. Scrape down the sides of the bowl. Add the
zest and vanilla extract and beat on high speed until the frosting is light and
fluffy.
Assemble:
Place one of the cake layers, top of the cake facing down, onto your serving
platter. Spread the cake layer with about 1/4 cup of strawberry sauce or
your favorite jam. Next,
spread about 3/4 cup of the frosting on top of the sauce or jam. Place the next cake layer, top of the cake facing down, onto the filling.
Spread the remaining frosting over the top and sides of the cake. Cover
and refrigerate until serving time. Just before serving garnish the top of
the cake with fresh berries.
Makes one - 8 inch
(20 cm) two layer cake.
Sources:
Foster, Sara. 'The
Foster's Market Cookbook'. Random House, Inc. New York: 2002.
Purdy, Susan G. '
A Piece of
Cake'. Collier Books. New York: 1989.
All content on this site is
either original or has been significantly modified and changed from its
credited original source. Use of materials on Joyofbaking.com is
entirely at the risk of the user and Joyofbaking.com or Stephanie Jaworski
will not be responsible for any damages directly or indirectly resulting
from the use.
This
website and the contents thereof are not endorsed or sponsored by the owner
of the "Joy of Cooking" series of books or its publisher Simon & Schuster,
Inc.
Content in any form may
not be copied or used without written permission of Stephanie Jaworski,
Joyofbaking.com. Students and non profit educators may use content without
permission with proper credit.
Page loading ... Please wait.
rowing
up, not a birthday went by that my
mother didn't make this white butter cake filled and frosted with buttercream
icing. I never got tired of its sweet buttery flavor and light fluffy texture.
There are many ways to serve this cake, from the formal where it is lavishly
filled and frosted, to other times when you may want to serve it plain with just
a dusting of powdered sugar. The variations are endless and instead of
using the frosting as a filling I sometimes use things like lemon curd, ganache, strawberry or raspberry sauces, or
even your favorite jam or preserve. Of course, fresh berries and other fruits
are also wonderful and are quite stunning when used as a garnish for the top of
the frosted cake.
