![]() ![]() ![]() Replace the whip, turn the mixer on medium and start adding the butter, a bit at a time. You know your meringue is done when you pull out the whip, hold it horizontal, and you have what looks a "sparrow's beak" on the end of the whip. When all the sugar is incorporated, increase the mixer speed to high and whip until shiny and stiff. Increase to medium speed and slowly start adding the sugar until all the sugar is incorporated. Any fat or liquid at all in the bowl will stunt the protein development of the albumen (egg white protein), and you will not have a proper meringue at the end.īegin by whipping the egg whites by themselves (no sugar or butter yet) on medium-low speed in a stand mixer until the whites are foamy and opaque¿it should look like the head on glass of beer. Place the cakes right-side up on the rack and let cool completely before icing.įor the buttercream icing: Make sure to have a completely clean and dry bowl when you start your process. Run a small offset spatula around the outside of the cakes to loosen, then carefully flip them out of their pans and onto the wire rack. Let the cakes cool in the pans on a wire rack for 10 to 15 minutes. (The cakes will shrink away slightly from the sides of the pan.) Spread the batter with an offset spatula so it is evenly in the pan.īake until a wooden toothpick inserted in the center of the cake comes out clean and the cake springs back when pressed lightly in the center, 25 to 30 minutes. Pour the batter evenly into the two prepared cake pans, scraping the bowl. Add the egg mixture in three parts, mixing on medium speed for 30 seconds after each addition. Scrape down the bowl with a rubber spatula. Increase the speed to medium and beat for 2 minutes, until light and fluffy. Add the butter and the remaining 3/4 cup milk, and mix on low speed until combined. In a stand mixer on low speed, combine the flour, sugar and baking powder. Prepare two 8-inch cake pans with baking spray and line with parchment rounds.Ĭombine the eggs, 1/4 cup of the milk, and the vanilla in a small bowl. For the vanilla cake: Preheat the oven to 350 degrees F. ![]()
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