Vanilla Butter Cake
July 22, 2012
This is a larger amount of batter for those of you who have the good fortune to be able to work with a 20 quart mixer.
1 lb unsalted butter at room temperature
8 ounces vegetable oil
12 whole eggs
6 cups sugar
1 Tablespoon plus 1 1/2 teaspoons pure vanilla extract
3 lbs plus 6 2/3 ounces cake flour
2 Tablespoons baking powder
2 1/4 teaspoons salt
4 1/2 cups milk
You will need a 20 quart mixer for this recipe. If you have smaller mixers, reduce the batch by a half and bake a few cake pans at a time. You can also bake the cake on sheet pans and cut the rounds with cake rings that look something like this:
Preheat oven to 350 degrees and prepare 3 – 12″ cake pans, 3 – 9″ cake pans and 3 – 6″ cake pans with plenty of pan release and rounds of parchment paper.
Cream the butter, vegetable oil and sugar together until light and fluffy and I should tell you that this butter/oil/sugar mixture will be
very light and fluffy. The oil will create a very nice soft crumb.
Add the vanilla extract and the eggs, one at a time.
Sift the flour with the baking powder and the salt.
Alternate the dry ingredients with the whole milk in three rounds, scraping the bowl well and blending until just smooth. Do not over mix this batter or you will create tunnels. Divide the batter between the cake pans so that there is about an inch of batter in each cake pan. Try to find the perfect amount of batter for each cake pan that you like for the height of your cakes. If you like tall cakes, you will need more batter in each cake pan if you like shorter cake tiers, use less batter per cake pan. Jot down the weights of batter that you prefer for the kinds of cakes that you like to make.
Bake at 350 degrees f for approximately 25 minutes. If the center springs back when touched then the cakes are well baked. You can also test with a toothpick if you wish. Whenever your fingers leave marks in the top of a baked cake, leave that cake in the oven for about 5 more minutes to finish baking.
Remove from the oven and cool in the pans for at least 20 minutes before removing the cakes from the pans. Invert the cake pans and place the cakes on their parchment rounds on the inverted pans to finish cooling before chilling thoroughly. Cakes must be well chilled before filling.
Spice Cake
July 20, 2012
Before we know it, Autumn will be here and Autumn in the Pacific Northwest means Spice Cake. If you have the opportunity to use Vietnamese cinnamon, do so. You will be delighted with the flavor.
Prepare 3 – 8″ cake pans with plenty of pan release and rounds of parchment paper. Preheat the oven to 350 degrees f.
Cream together:
8 ounces unsalted butter at room temperature
2 cups sugar
Make sure you cream the butter and the sugar very well. People have a tendency not to cream the butter and sugar enough. When butter and sugar are well creamed together, they will lighten in color and be very fluffy. This is because you are “dissolving” the sugar into the fat and the action of mixing these ingredients means the sugar will be acting as an abrasive.
Add:
4 whole eggs one at a time
Beat well after each addition of an egg. Scrape down the bowl.
Sift 3 cups of cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
Alternate the dry ingredients with:
1 1/2 cups buttermilk
Start with a third of the dry ingredients into the mixing bowl followed by 3/4 cups of the buttermilk and alternate until all the buttermilk and dry ingredients are used. Scrape down the bowl and the paddle well and blend until just incorporate. Do not overmix.
Divide evenly between the three 8″ cake pans and bake for about 25 minutes at 350 degrees f. When the cakes are just becoming light brown and the center springs back when touched, remove from the oven and allow to cool for at least 20 minutes. Remove the cakes from the cake pans and invert them on top of the bottom of the cake pans to cool completely. Chill thoroughly in the refrigerator before filling.
Filling suggestions:
Blackberry Mousse is a hands down winner of a filling for this spice cake and is just so Pacific Northwest. A good cream cheese filling would be nice or a mascarpone cream filling with fresh blackberries even nicer…!!
artisancakeguild.com
June 30, 2012
This is my new website..I am in the process of building it so be patient and enjoy the recipes here on my blog..
Thank you..
Almond Chiffon Cake
June 6, 2012
Preheat oven to 350 degrees F and prepare 3- 7″ cake pans
1/3 cup vegetable oil
4 egg yolks
1/2 cup water
1 1/2 teaspoon pure vanilla extract
1 teaspoon of pure almond extract
6 ounces cake flour
3 ounces almond meal
7 ounces granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
Sift together the flour, the baking powder, salt, 2 ounces of the sugar and set aside. Add the almond meal to the flour mixture and blend well.
Separate the eggs. Whip the whites to the soft peak stage and add in a thin stream 5 ounces of granulated sugar. Whip to stiff peak.
Put the yolks into a bowl of a heavy duty 5 quart mixer with a whip attachment. Add the water, oil, vanilla and almond extract. Whip until well incorporated.
Add the flour mixture all at once to the yolk mixture. Blend well and then scrape down the bowl. Blend for about a minute more and then fold in the whites. Make sure there are no lumps of whites visible to the eye.
Pour into prepared cake pans. Bake for 20-25 minutes. Cool in the pans 15 minutes before depanning. Chill thoroughly before filling.
This cake is particularly wonderful when brushed with a soaking syrup of:
`1 cup of simple syrup
1/2 cup Amaretto di Sorano liquor
Make the simple syrup by boiling 1 cup of sugar with 2 cups water for 10 minutes. Cool and add the liquor.
Build the cake with various fillings:
You can spread a thin coat of chocolate glaze on the layers of the moistened cake and then fill with vanilla Bavarian cream.
A nice layer of Creme Parisian would be nice. ( see recipe under fillings)
A thin layer of Cherry Preserves would be nice.
Chocolate mousse is good as well.
Coconut Pecan Icing
May 29, 2012
This is the best coconut pecan icing or filling you will ever make or eat or share with friends and family. This is a cooked icing and will thicken as it cools so don’t worry about it being on the thin side when your finish making it .. it will be perfect when it is allowed to chill in the refrigerator for a few hours.
In a saucepan melt:
6 ounces unsalted butter softened
Add:
1 1/2 cups heavy cream
1 cup firmly packed brown sugar
4 egg yolks
Whisk altogether and cook this mixture until it reaches a temperature of about 160 degrees F or until it thickens enough to coat the back of a wooden spoon and running a finger across the spoon will leave a track.
Remove from the heat and add:
2 1/2 cups sweetened flaked coconut
2 1/2 cups chopped pecans
2 teaspoons pure vanilla extract
Pour into a clean container that has a tight fitting lid. Cool with lid off the container and then refrigerate with a lid on. It will thicken as it cools.
This filling is good in chocolate cake as for a German Chocolate Cake.
Rustic Cake Recipe for Tres Leches Cake
May 27, 2012
You will need to preheat your oven to 350 degrees F. Prepare 3 9″ cake pans by spraying the bottom of the cake pans and lining them with rounds of parchment.
Sift and set aside:
4 cups of All Purpose Flour
1 Tablespoon plus 1 teaspoon baking powder
Separate:
12 whole eggs ( the whites will go into the bowl of a heavy duty 5 quart mixer)
Measure:
4 cups granulated sugar
Measure:
1 cup whole milk
2 teaspoons pure vanilla extract
Process:
In the bowl of a heavy duty 5 quart mixer, whip the egg whites to a soft peak. Slowly and gradually start adding the sugar in a thin stream. If you add the sugar too quickly, the egg whites might collapse from the weight of the sugar so it is best to add sugar very gradually. This egg white/sugar mixture should become quite stiff and shiny and hold a peak when the whip attachment is turned upside down. It will take at least 15 minutes to whip the whites with the added sugar so it is best to use a stand mixer.
Add the 12 egg yolks a couple at a time making sure they are well mixed into the whites.
Alternate the addition of the all purpose flour/baking powder with the milk by starting with the flour and folding it into the whites. Then adding half of the milk, followed by a third more flour and folding those in well but not completely. Add the other half of the milk and fold that in then add the last of the flour. Fold all thoroughly and if need be use a whisk to allow the batter to fall through eliminating the lumps of flour if any. Scrape the bowl well with a rubber spatula.
Pour into the prepared cake pans and bake at least 25 minutes. Remove from the oven when golden brown. Cool for about 5 – 10 minutes, poke holes in the cake with a bamboo skewer or other similar instrument and then brush the soaking milk over each cake in an equal amount. Cool and then remove from the cake pans. Chill the cakes thoroughly before filling them.
Soaking Milk:
1 can evaporated milk
1/2 cup dulce de leche
Blend well and soak cake layers with a brush or use a squeeze bottle if you prefer.
Best filled with Dulce de Leche flavored Bavarian Cream, Bavarian Cream or French Vanilla Cream. If you are stacking the Tres Leches Cake as for a wedding cake, the French Vanilla Cream has to be stabilized with gelatin and stabilized with gelatin especially if you are adding sliced strawberries in the filling or any fresh fruit for that matter.
Works of Heart
May 27, 2012
Here I am stirring a nice batch of dulce de leche
Dulce de Leche is not difficult to make. I learned that if you combine milk and cream with sugar for the reduction, you get a much more spreadable caramel.
Dulce de Leche is a just that..a caramel that is made by reducing cream and milk with sugar. Other caramels, those invented by Antoine Careme in the 19th century are made by cooking sugar and adding cream or a combination of milk and cream to them. Try dulce de leche for a delightful change of pace. I will post the rustic cake recipe that I use in making an untraditional Tres Leches Cake.
What you will need to make Dulce de Leche
2 cups whole milk
2 cups heavy cream
9 ounces granulated sugar
1 teaspoon pure vanilla extract
Whisk the cream, mil and sugar together in a shallow saucepan and bring to a boil. Reduce the heat and allow to cook at a slow simmer for about 1 1/2 hours…it will turn into a lovely brown caramel. When the bubbles slow and are large, the dulce de leche is done. Remove from the heat and stir in the vanilla extract. Pour into a clean container and allow to cool to room temperature. Make sure the container has a tight fitting lid. Refrigerate. The shelf life for dulce de leche is about two weeks. It won’t last that long.
This filling is good spread thinly on cake layers as you build your cake. A filling that is equally good flavored with dulce de leche is the Bavarian Cream or the French Vanilla Cream. If you are using a French Vanilla Cream as a filling for wedding cake, please remember to stabilize it with gelatin. (see recipe)