White Birthday Cake with Italian Meringue Icing

  • LauraJK Posted: 05/20/10
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    BBarrow - the 238 degree boiling sugar syrup cooks the egg whites. The frosting is fantastic. The flavor is great and it's silky smooth and beautiful.

  • Diplocook Posted: 04/23/10
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    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.

  • wendikwilson Posted: 11/13/09
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    The cake TASTED great, but it completely fell for me. I live in Denver and I guess the cake flour doesn't do well in high altitudes. I haven't tried the frosting yet, but hope that tastes great too.

  • LaurieHorrocks Posted: 12/06/10
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    Made this for a friend's birthday. She loved it. The icing is great. So fluffy and spreadable. I made many little peaks on top of the cake and then sprinkled it with colored sugar crystals. The cake comes out light and flavorful, too. This is one of my favorite iced cakes to make. Thank you for this wonderful recipe!

  • 101angelica Posted: 06/15/10
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    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!

  • kip101 Posted: 03/09/11
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    This was OK. The cake was a little dry but that could have been due to my sister in-law's faulty oven. The icing did not turn out like the picture either. The icing was thinner. All that said, everyone loved the flavor and it got good reviews. However, I don't think it will be at the top of the request list for future birthdays.

  • MrsPoulos Posted: 01/02/11
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    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!!!

  • Scline527 Posted: 05/21/10
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    I have wanted to find this icing for a long time. The cake and icing both are a five star recipe !!

  • BBarrow Posted: 05/20/10
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    Raw egg whites?? Salmonella, anyone? How about using powdered egg whites or meringue powder?

  • wingedfoot Posted: 04/17/11
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    Really good! Instead of filling the cake with the frosting, I put raspberry jam and marzipan.

  • Tayab1 Posted: 07/12/11
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    The cake was good had really good flavor jsut came out alittle spongy, does anybody know what can hely me with this?I want to make it for a birthday party.

  • bakenmama Posted: 08/23/11
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    Hi, 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!

  • efovebr Posted: 09/09/11
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    I just used the icing recipe off this for my wonderful banana cake. It turned out perfect, exactly like the picture I couldnt believe it. So thanks, will definitely use this again.

  • jakabdul70 Posted: 04/18/13
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    not so wonderful

  • tunanni60 Posted: 05/15/12
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    I made this recipe for my husband's birthday and it was by far the greatest cake recipe. My family loved it. Thanks for sharing.

  • KellyDiff Posted: 06/02/12
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    Philadelphia, PA

    I just made the cake portion of this recipe, but unfortunately it was pretty dry. Thoughts on why and how to make more moist? (I'd love to give it another chance, as I want a go-to lower-cal/fat cake recipe)

  • Milady82 Posted: 01/07/14
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    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.

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