Perfect Party Cake
I am so sorry for ignoring you my beloved food blog. I promise to try my best to talk to you
I really am sorry. It has been more than 4 months since I last updated the post. I have been busy with kids and catering and cakes order and we are building our home. I am exhausted by the time the kids go to sleep, therefore I had no chance to do my things.
Anyway, enough with my excuses, here what I promised 4 months ago, a recipe for the Perfect Party Cake by Dorie Greenspan. This cake was trully delish and if you are a fan of all lemony things like me, you will love this cake.Enjoy this recipe and meanwhile I will update you with lots of pictures of what I have been doing for the 4 months on the next post.
Ingredients for The Cake
Recipe adapted from Dorie Greenspan: Baking from My Homes to Yours p.250-252
- 2 1/4 cups cake flour
- 1 tbsp baking flour
- 1/2 tsp salt (I omit this)
- 1 1/4 whole milk or buttermilk (I used buttermilk)
- 4 large egg whites
- 1 1/2 cups sugar (I used 1 cup)
- 2 tsp grated lemon zest
- 1 stick or 114 gr unsalted butter, at room temperature
- 1/2 tsp pure lemon extract
- 2/3 cup seedless raspberry preserves, stirred vigorously or warmed gently until spreadable (I added few drops of water and stirred until smooth), for finishing
- about 1 1/2 cups sweetened shredded coconut, for finishing (I omit this)
Ingredients for The Buttercream
- 1 cup sugar
- 4 large egg whites
- 3 sticks or 340 gr unsalted butter, at room temperature
- 1/4 cup fresh lemon juice (from 2 large lemons)
- 1 tsp pure vanilla extract
Instructions for The Cake
- Preheat the oven to 176 C.
- Butter two 9 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper.
- Sift together the flour, baking powder and salt.
- Whisk together the milk and egg whites in a medium bowl.
- Put sugar and lemon zest in a mixer bowl and rub them together with your fingers until the sugar is moist and fragrant.
- Add the butter to the sugar mixture and beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
- Beat in the extract.
- Then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients.
- Finally, give the batter a good 2 minute beating to ensure that it is thoroughly mixed and well aerated.
- Divide the batter between two pans and smooth tops with rubber spatula.
- Bake for 30 to 35 minutes, or until the cakes is well risen and springy to the touch.
- Transfer the cakes to cooling racks and cool for about 5 minutes before get them out.
Instructions for The Buttercream
- Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream.
- Remove the bowl from the heat. Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.
- Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.
- Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes. During this time the buttercream may curdle or separate – just keep beating and it will come together again.
- On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla. You should have a shiny smooth, velvety, pristine white buttercream.
- Press a piece of plastic against the surface of the buttercream and set aside briefly.
Instructions for Assembling
Assemble: Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half. Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. Spread it with one third of the preserves. Cover the jam evenly with about one quarter of the buttercream. Top with another layer, spread with preserves and buttercream and then do the same with a third layer (you’ll have used all the jam and have buttercream leftover). Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top. Press the coconut into the frosting, patting it gently all over the sides and top.
Storing: The cake is best the day it is made, but you can refrigerate it, well covered, for up to two days. Bring it to room temperature before serving. If you want to freeze the cake, slide it into the freezer to set, then wrap it really well – it will keep for up to 2 months in the freezer; defrost it, still wrapped overnight in the refrigerator.
Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You !!!