White Cake Recipe Biography
Source(google.com.pk)The Lady Baltimore Cake is a Southern specialty variations. A favorite wedding cake, this mountainous cake is a white cake topped with a boiled or "Seven Minute Frosting." What makes the cake so distinctive is the combination of chopped nuts and dried or candied fruits in its frosting.
Historians have not been able to find any recorded mention or recipe for the Lady Baltimore Cake until 1906 when it began showing up in newspaper articles. Who actually invented or first made this cake is a matter of dispute. Following are some claims:
Owen Wister (1860-1938), a popular novelist, picked Charleston, South Carolina, as the setting of his new romance novel. He modeled the central character, Lady Baltimore, after one of the city's former belles, Alicia Rhett Mayberry. In the novel, Lady Baltimore created a cake also called "Lady Baltimore." Wister's description of the cake sent readers of his novel scrambling to find the recipe, which had not been created yet. In his novel, Wister wrote:
"I should like a slice, if you please, of Lady Baltimore," I said with extreme formality. I returned to the table and she brought me the cake, and I had my first felicitous meeting with Lady Baltimore. Oh, my goodness! Did you ever taste it? It's all soft, and it's in layers, and it has nuts - but I can't write any more about it; my mouth waters too much. Delighted surprise caused me once more to speak aloud, and with my mouth full, "But, dear me, this is delicious!"
According to historians, Florence and Nina Ottelengui, who managed Charleston's Lady Baltimore Tea Room for a quarter of a century, developed the cake toward the end of the nineteenth century from a version of the common "Queen Cake" of that period; They are said to have annually baked and shipped a cake to Owen Wister. At Christmastime, they shipped hundreds of white boxes carrying tall, round fragile gift cakes to all parts of the country.
According to the research of Janet Clarkson of The Old Foodie blog, the first recipe appeared on December 24th 1906 in the Daily Gazette And Bulletin newspaper of Williamsport, Pennsylvania:
Prepare 2 or 3 (8-inch or 9-inch round cake pans) by lightly greasing the pans with vegetable shortening, then lining the inside of the pans with parchment paper, and then lightly grease with vegetable shortening the top of the parchment paper. Then dust the inside of the pans with flour. NOTE: The older versions of Lady Baltimore Cake were made with two layers, but most of today's version are made with three layers - your choice.
In a bowl, combine the cake flour, baking powder, and salt; set aside.
In another bowl, combine the milk and vanilla extract; set aside.
In a large bowl of your electric mixer, cream together the vegetable shortening, butter, and sugar until light and fluffy.
With the mixer on low speed, add about 1/3 of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add approximately 1/2 of milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the remaining flour mixture, and stirring just until blended. Set aside.
In a mixing bowl and using clean beaters, beat the egg whites with an electric mixer until stiff peaks form. Gently fold approximately 1/4 of the beaten egg whites into the batter to lighten the batter, and then fold in the remaining egg whites.
Spoon the batter into the prepared cake pans; smooth the tops. Bake approximately 30 to 35 minutes or until a toothpick inserted in the center come out clean. Cake is done when the internal temperature registers approximately 205 to 209 degrees F. on your cooking thermometer.
Remove from oven and place the cake pans on wire cooling racks to cool for 10 to 15 minutes; remove from the cake pans and place the cake layers on the wire cooling racks to finish cooling.
Prepare Meringue Frosting.
Prepare Fruit-Nut Filling. Add approximately 1/4 of the prepared Meringue Frosting to the Fruit-Nut mixture; gently stir to combine.
Using a spatula, spread the Fruit-Nut Filling evenly between the cake layers as you put the cake layers togeher. Spread remaining Meringue Frosting on sides and top of cake.
Prepare 2 or 3 (8-inch or 9-inch round cake pans) by lightly greasing the pans with vegetable shortening, then lining the inside of the pans with parchment paper, and then lightly grease with vegetable shortening the top of the parchment paper. Then dust the inside of the pans with flour. NOTE: The older versions of Lady Baltimore Cake were made with two (2) layers, but most of today's version are made with three (3) layers - your choice.
In a bowl, combine the cake flour, baking powder, and salt; set aside.
In another bowl, combine the milk and vanilla extract; set aside.
In a large bowl of your electric mixer, cream together the vegetable shortening, butter, and sugar until light and fluffy.
With the mixer on low speed, add about 1/3 of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add approximately 1/2 of milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the remaining flour mixture, and stirring just until blended. Set aside.
In a mixing bowl and using clean beaters, beat the egg whites with an electric mixer until stiff peaks form. Gently fold approximately 1/4 of the beaten egg whites into the batter to lighten the batter, and then fold in the remaining egg whites.
Spoon the batter into the prepared cake pans; smooth the tops. Bake approximately 30 to 35 minutes or until a toothpick inserted in the center come out clean. Cake is done when the internal temperature registers approximately 205 to 209 degrees F. on your cooking thermometer.
Remove from oven and place the cake pans on wire cooling racks to cool for 10 to 15 minutes; remove from the cake pans and place the cake layers on the wire cooling racks to finish cooling.
Prepare Meringue Frosting.
Prepare Fruit-Nut Filling. Add approximately 1/4 of the prepared Meringue Frosting to the Fruit-Nut mixture; gently stir to combine.
Using a spatula, spread the Fruit-Nut Filling evenly between the cake layers as you put the cake layers togeher. Spread remaining Meringue Frosting on sides and top of cake.
Preheat oven to 325°F. Grease bottom of pans and line with waxed paper or parchment paper, or use Cake Release. Click here for complete instructions on preparing baking pans.
Sift together flour and baking powder. Set aside. Cream butter and sugar together until light and fluffy. Set aside. Beat egg whites until stiff, but not dry. Set aside. With mixer at slow speed, add flour mixture to butter mixture, alternately with milk. Beat well after each addition. Beat in vanilla extract. Gently fold egg whites into batter. Pour into prepared pans. Bake until toothpick inserted into center comes out clean.
18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, room temperature, plus more for pans
4 1/2 cups cake flour (not self-rising) plus more for pans
1 1/2 cups whole milk
9 large egg whites, lightly beaten
1 tablespoon pure vanilla extract
1/2 teaspoon almond extract
2 tablespoons baking powder
1 1/2 teaspoons salt
2 1/4 cups sugar
1 pint raspberries
Preheat oven to 350 degrees. Butter and flour three 9-by-2-inch round cake pans, tapping out excess flour; set aside.
In a medium bowl, stir together, milk, egg whites, and extracts. Into a second medium bowl, sift together the flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 30 seconds. With machine running, gradually add the sugar. Continue beating until light and fluffy, about 2 minutes. Scrape down sides of bowl as necessary.
Add one-third of the flour mixture and one-third of the milk mixture, and beat on low speed until just incorporated. Add remaining flour and milk mixtures in 2 separate batches beating between additions to fully incorporate. Scrape down sides of bowl, and stir by hand to finish.
Divide batter evenly between prepared pans. Smooth surface with a rubber spatula. Bake until top of cake springs back when lightly pressed and a cake tester inserted in the center comes out clean, 25 to 30 minutes.
Let cakes cool in pans on wire racks for 5 minutes. Run a small metal spatula around the sides of the pan, and invert cakes onto greased racks. Reinvert cakes onto cooling rack. Let cool completely before filling.
Place one cake layer on a cake stand. Spread 3/4 cup buttercream evenly over top of cake. Sprinkle with a few raspberries. Top with a second layer. Repeat with a second layer. Top with third cake layer. Insert a few skewers into cake to keep cake from sliding. Spread remaining buttercream evenly over surface of cake. Decorate cake with raspberries. Remove skewers before serving.
Do you love sprinkles in your birthday cake? Was the classic Pillsbury cake mix Funfetti your very favorite? Funfetti cakes were a staple of childhood birthday parties, but I haven't had one in a long time — probably because I don't really use boxed cake mixes anymore. I realized, though, that it is still a snap to make a Funfetti cake. Just add sprinkles!
Yes indeed, that's all you need to do, to make a Funfetti cake from scratch. Find a light, fluffy white cake they're really so easy to make from scratch — and so much better-tasting than a boxed mix and ad
sprinkles.
The Cake
I combed through some of my favorite recipes for white cake, including a classic one from Joy of Cooking. I settled on an adaptation of a Rose Levy Berenbaum recipe, substituting some shortening for the butter to ensure a very white, very tender cake. I don't use shortening all that often when I bake, but there are plenty of good non-hydrogenated options out there now, and they have their place. I keep a few baking sticks of shortening around for white cake recipes and pies.
This particular recipe comes out very fluffy, and not too terribly sweet. As a simple, reliable, moist and tender white cake, it works very well. Here's the original recipe, if you want to compare:
Cake recipe adapted from: White Velvet Cake from Rose Levy Berenbaum
Personally, I love 4-layer cakes, so I baked this cake in four cake pans, instead of two. This makes for a slightly less fluffy cake. Professionals usually opt to just split cake layers, but this method is easier and faster for me. (And hey, more frosting!)
For the frosting I used a very plain, basic white buttercream. I didn't have a lot of time, so I used this simple buttercream from I Am Baker adapted from Magnolia.
Vanilla Buttercream Frosting at I Am Baker
This frosting is quite sweet, though, and so if you have a little more time I recommend this cooked buttercream, which is a bit more balanced:
Sprinkles are everything, when it comes to a Funfetti cake. The best sprinkles for baking into a cake are the longer "jimmies" — multi-colored and waxy. I used the ones pictured above on the right. But if you want to get seriously homemade here, you could make your own sprinkles and bake those into the cake. I'm not 100% sure that you would get the same effect, but it's worth a try. I'd love to see someone do this And making sprinkles may sound ridiculous, but it's actually quite easy.
The result of all this is, as you might imagine, a very sweet vanilla cake. If you're looking for a big, sprinkled, colorful sugar bomb for your next party, this is your thing!
The sprinkles do stand out — colorful and bold — in a fluffy white cake, so tender and moist. And that's really what I was after here. Funfetti, it's not just for kids' birthday parties anymore. This cake has a far better texture than those cottony puffballs that come out of cake mix boxes; it has real tenderness and vanilla flavor.
makes two 9-inch round cakes and serves at least 8 people
4 egg whites from large eggs
1 cup milk, divided
1 teaspoon vanilla
1/2 teaspoon almond extract
3 cups cake flour
1 1/2 cups white sugar
4 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, very soft
8 tablespoons non-hydrogenated shortening
1/3 cup multi-colored jimmies
Heat the oven to 350°F. Lightly grease two 9-inch round cake pans. Or, for a four-layer cake, grease four cake pans. In a small bowl mix the egg whites, 1/4 cup milk, vanilla and almond extract. Set aside.
In the bowl of a stand mixer mix the cake flour, sugar, baking powder, and salt. Mix for 30 seconds or until well-combined. Add the butter and shortening and mix for another 30 seconds, or until well-combined with the flour mixture. Pour in the remaining 3/4 cup milk and continue mixing on medium speed for about 3 minutes. Scrape down the sides of the bowl.
Gradually pour in the egg white mixture, mixing for 30 seconds after each addition. Mix for one more minute. Gently fold in the multi-colored jimmies.
Divide the batter evenly between the prepared cake pans (see this tip on the best way to divide batter between cake pans). If baking four layers, bake for 18 to 20 minutes, or until the tops are slightly golden and spring back when pressed. If baking two layers, bake for 25 to 30 minutes.
Remove from the oven and place the pans on baking racks to cool for about 10 minutes. Turn the pans over onto the rack. Flip the cake layers over and let them cool completely before icing.
I know there’s a lot of controversy over using cake mixes vs. baking from scratch, but I have to tell you – I am a cake mix girl! The recipes are reliable and my clients absolutely love the flavor! This White Sour Cream Cake is delicious, sturdy, and it never fails me!
For the recipe below, I measure out the cake mix by the cup. Since cake mix brands are all different, I figure that’s an easier way to handle the recipe so that anyone can use it. Anyone who has access to a cake mix, that is.
The recipe is also versatile in that if you wanted, you could change up the flavors, using the same proportions, and get something completely different. Use chocolate cake mix instead of white and you have a Chocolate Sour Cream Cake.
Add almond instead of just vanilla and you have a traditional Southern “Wedding Cake” flavor. Or use lemon or orange extract to get a citrus flavor that makes the cake taste like summer!
The possibilities are endless! For the cake I’m sharing here, I used vanilla buttercream, but it also pairs beautifully with cream cheese buttercream or lemon frosting.
Mix all dry ingredients by hand using a whisk in a very large mixing bowl.
Add the liquid ingredients and beat on low speed for 2-3 minutes, until well combined. This recipe will not rise as much as other cake recipes, so fill your pans about 3/4 full.
Bake at 325°F time depends on the size pans used.
Bakes in 8" round pan for 38-43 minutes or cupcakes for 18-19 minutes.
This recipe yields enough batter for 2 8″ round pans that are 2″ deep. I used less batter per pan and made a layer cake.Happy Caking.
White Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella East Moist Martha Stewart In Urdu
White Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella East Moist Martha Stewart In Urdu
White Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella East Moist Martha Stewart In Urdu
White Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella East Moist Martha Stewart In Urdu
White Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella East Moist Martha Stewart In Urdu
White Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella East Moist Martha Stewart In Urdu
White Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella East Moist Martha Stewart In Urdu
White Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella East Moist Martha Stewart In Urdu
White Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella East Moist Martha Stewart In Urdu
White Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella East Moist Martha Stewart In Urdu
White Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella East Moist Martha Stewart In Urdu
No comments:
Post a Comment