Yellow Butter Cake with Vanilla Meringue Frosting

  • clbmezz Posted: 11/13/08
    Worthy of a Special Occasion

    I just made this cake, haven't tasted yet, but it is so flat! Did I do something wrong? It barely rose and I did use fresh baking powder. It took about 45 minutes to bake as well. Will see how it tasted tonight....it took too long to make and looks so small.

  • Drosera Posted: 03/20/10
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    This was outstanding. Some cooking tips to help yours turn out. 1) Don't substitute ingredients...these light cake recipes are not very forgiving. I did use a different filling with fine results. 2) If you're using a hand mixer, double your mixing times. 3) Make sure you whip the butter all the way to light (should look ivory). With a stand mixer this took me about 6 minutes or so. 4) When you're pouring the hot syrup over the egg whites, you have to keep beating them.

  • anncfd Posted: 11/18/08
    Worthy of a Special Occasion

    This recipe was very time consuming. As with the other review, my cakes were kind of flat and I did not wait for the cakes to cool enough when applying the icing, so it slid off the sides! However, it was really good. I made it for my husband's birthday party and people liked it. A bit sweet. I would like to try it again, maybe lay off some of the sugar and be a bit more patient before icing!

  • kidi0001 Posted: 03/09/09
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    We havent eaten the cake yet, though it appears to have turned out - but I am totally irritated with the results of the frosting. While pouring a thin stream of the sugar mixture in the egg whites, half of it hardened onto the pot and even after warming again, it wasnt enough to keep the frosting stiff. After adding the butter/egg mix to the frosting, I pretty much had egg white soup.

  • newyawk2000 Posted: 01/25/09
    Worthy of a Special Occasion

    I did not make the cake but I made the frosting. It absolutely did not come out. I heated the sugar to 250 degrees with a candy thermometer but when I added it to the egg white mixture most of it solidified at the bottom of the bowl. The frosting never was thick enough to spread. I tried to save it by thickening it with two sticks of butter but that didn't do it enough. I also added powdered sugar which didn't thicken it enough either. A total loss.

  • ecugirll Posted: 03/03/09
    Worthy of a Special Occasion

    I have made this recipe twice - once as cupcakes and the second as a cake. I have not made the icing yet. The cake is excellent - very tasty. It is a bit on the flat side, but it's tastes so yummy, I didn't really care. I have yet to find the potato starch, so I've just used regular flour. The second time I made it I had all kinds of substitutions - I used only milk (no half and half) and I ran out of sugar, so I used half brown sugar. Still was a great cake and my husband and friends enjoy it!

  • polanca Posted: 06/20/10
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    THIS CAKE IS OUT OF THIS WORLD!Not easy to do,but worth it.CAUTION:Before baking read the directions first.Its tricky.Perfect for holidays.

  • wcgirl Posted: 07/24/10
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    This icing is an italian meringue buttercream. Warren Brown demos how to make it on youtube I think? I can't remember where I saw it, but you can google it and find it. The reason you may have been unsuccessful is because he doesn't use the method listed to mix it. And a stand mixer is much MUCH better to use. I would say essential actually. So is the candy thermometer. This buttercream is fabulous once mastered. Don't give up!

  • portland Posted: 11/03/11
    Worthy of a Special Occasion

    this cake was excellent. the taste is wonderful and the texture fine and moist.

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