This gorgeous white cake is great for any birthday. The fluffy meringue icing glides easily over the layers and acts as a canvas for any decoration you choose.
2 cups sugar
3/4 cup unsalted butter, softened
3 large eggs
1 teaspoon clear vanilla extract
1/2 teaspoon almond extract
3 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup low-fat buttermilk
1/4 teaspoon cream of tartar
3 large egg whites
1 cup sugar
1/4 cup water
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
How to Make It
Preheat oven to 350°.
To prepare cake, coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray; set aside.
Place 2 cups sugar and unsalted butter in a large bowl; beat with a mixer at medium speed for 5 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon clear vanilla extract and 1/2 teaspoon almond extract.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and 1/2 teaspoon salt, stirring with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture, and mix after each addition. Pour batter into prepared cake pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pans for 10 minutes on a wire rack; remove cake from pans. Carefully peel off wax paper, and cool completely on wire rack.
To prepare icing, place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until soft peaks form.
Combine 1 cup sugar, 1/4 cup water, and 1/4 teaspoon salt in a small saucepan. Cook over medium heat until sugar dissolves, stirring mixture frequently, and bring to a boil. Cook, without stirring, for 2 minutes or until a candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Stir in 1 teaspoon vanilla extract and 1/2 teaspoon almond extract. Place 1 cake layer on a plate; spread cake layer with 2 cups icing. Top with the remaining cake layer. Spread remaining icing over top and sides of cake.
I made this for both my son and daughter's birthdays, with wonderful results and compliments from guests. I reduced the sugar by 50% for the kids, using only 1 cup - it was still sweet and delicious, and didn't affect the crumb.
This is a cute simple cake. I made is for my daughter the morning of her birthday and we brought it to her in bed:) FYI to Bbarrow, the frosting is not raw egg. That's reason behind the syrup at boiling point, and the slow stream of heat while beating the egg whites. It doesn't take much heat to rid the egg of harmful bacteria. Wasn't sure if you were aware of this method. Also, kellydiff, be sure not to overbake. I really had to watch mine. Try making with both parts of the eggs. Also I always freeze my cakes. Wrap them in plastic wrap after they have cooled for 10 min. Then wrap in foil, put in the freezer. Whenever your ready to serve, thaw on counter while still wrapped about 30-45 min then frost.
Fantastic recipe! Easy to follow. I made this for a new years eve dinner at my house. My only change, since there were kids at the party, was that I substituted a thin layer of chocolate frosting from the jar for the center filling.
I would make the recommendation to frost this cake no more than 3 hours before serving, then refrigerate until serve time. I thought it was taking a while to make the icing with the hand mixer, and after 5 minutes, I moved the icing to my kitchen aid and let it whip for a good 8 minutes before peaks began to form. Overall, a fantastic recipe. Ten people polished off the whole cake (yes, some went back for seconds). I will definitely make this again!!!
This was easy and the flavor was awesome! I served it for my daughters birthday. My family is Italian and they loved it! The icing was pretty simple, thought it was a little sweet, but it layers the cake quite thin. You have more than enough to cover the outside plus put a layer inside! I also brushed the inside layer with a flavored liqure before I added the frosting! Moist and dense and full of flavor. Come out like you bought it at a bakery!
haven't tried this yet but wanted to respond to tayab1- It sounds like over
beating. Over beating will cause large pockets of air in the batter while it bakes. When the recipe says to mix after each addition of flour/milk, just mix till the dry ingredients are moistened. Same at the end for the final mixing. You want all the dry ingredients mixed in until moist, but not enough to develop the gluten in the flour. I hope this helps you! - also, I agree with Laurajk, the high temperature of the sugar syrup does in fact cook the raw egg whites making the buttercream completely safe!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!