Six months have passed since I first joined "The Daring Bakers" and the recipes submitted never cease to be challenging. I mean, no matter how simple they look, you can be sure that there will be something tricky lurking around the corner and waiting, ready to leap, during the baking process. That's exactly what makes it all the more interesting as, in that way, you learn a whole lot more through the inevitable trials and error than if everything would go comfortably, without trouble!
Somehow, this challenge started with a startling disappointement as my cakes were kind of sturdy and didn't rise as much as I expected. Ok, they were very smooth and fluffy, but, unfortunately, they looked far too flat to be satisfying (in my opinion, at least). As Dorie Greenspan didn't give any information regarding that matter, I assumed that it was my fault if they haden't risen enough. But, after I had read what the other "Daring Bakers" wrote on that subject, I felt more confident about my cakes and came to the conclusion that they were meant to be in that way and that nothing was wrong with them...Anyway, I didn't want to call it a day, so I decided to give it another try. Instead of taking milk, I used buttermilk and replaced some of the all-purpose flour by cornstarch in order to obtain a similar result as if I had baked my cakes with "cake flour" (we can't find it in Switzerland). My second essay wasn't really more concluding as the cakes came out pretty much the same. They did look good, but weren't really much thicker (only ever so slightly). Anyhow, I wasn't going to bake those cakes for the third time, I chose to stick with the second batch.
In fact, I stressed for no real reason at all, because, finally, everything went perfectly well. No matter how thin the cakes were, I had no trouble halving them as they were sort of sturdy. The buttercream was easy to make and didn't curdle (contrarily to what happened with the "Yule Log"). The cakes were just great and the assembling/decorating was quite botherless, although I am not much of an expert in that field (I still have to learn how to decorate cakes in an artistic way...).
I've always loved rich layer cakes, so this snow white "Perfect Party Cake" had everything to please me as it was highly fulfilling texture- and taste-wise. This delicious, elegant and refined cake had a pleasant lemony flavor that paired wonderfully well with the not overly sweet (nor sickly), slightly tart and extremely fluffy hot-meringue buttercream and the nectariousness of the red currant jam. The cake had a somewhat tight crumb, but was, at the same time, very moist, smooth and soft. Delicious!This luscious cake is delicate on the tongue, but is fuss-free to make. A great outcome is guaranteed whether you focus on it's final looks or it's delightful palatebleness!
Thanks to Morven at "Food Arts And Random Thoughts" (New Zealand) for having chosen that gorgeous recipe!!!
~ Perfect Party Cake ~
Recipe courtesy of Dorie Greenspan’s "Baking from My Home to Yours".
Ingredients for the cake:2 1/4 Cups Cake flour (see remarks)
1 Tbs Baking powder
1/2 Rsp Salt
1 1/4 Cups Whole milk or buttermilk (I prefer buttermilk with the lemon)
4 Large Egg whites
1 1/2 Cups Castor sugar
2 Tsps Grated lemon zest
1 Stick (8 tablespoons or 4 ounces) Unsalted butter, at room temperature
1/2 Tsp Pure lemon extract
Ingredients for the buttercream:
1 Cup Castor sugar
4 Large Egg whites
3 Sticks (12 ounces) Unsalted butter, at room temperature
1/4 Cup Fresh lemon juice (from 2 large lemons)
1 Tsp Pure vanilla extract
Ingredients for the finishing:
2/3 Cup Seedless raspberry preserves (see remarks) stirred vigorously or warmed gently until spreadable in consistency
About 1 1/2 Cups Sweetened shredded coconut (or roasted, sliced/slivered almonds)
Getting ready:I. Centre a rack in the oven and preheat the oven to 180° C (350° F).
II. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper.
III. Put the pans on a baking sheet.
Method for the cake:
1. Sift together the flour, baking powder and salt.
2. Whisk together the milk and egg whites in a medium bowl.
3. Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.
4. Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
5. Beat in the extract, then add one third of the flour mixture, still beating on medium speed.6. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.
7. Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.
8. Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.
9. Divide the batter between the two pans and smooth the tops with a rubber spatula.
10. Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean.
11. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.
12. Invert and cool to room temperature, right side up.
Method for the buttercream:13. 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.
14. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream.
Remove the bowl from the heat.
15. Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.
16. Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.
17. 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).
18. On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla.
19. 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.
Method for assembling the cake:20. Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half.
21. Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper.
22. Spread it with one third of the preserves.
23. Cover the jam evenly with about one quarter of the buttercream.
24. 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).
25. Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top.
26. Press the coconut (or sliced almonds) into the frosting, patting it gently all over the sides and top.
Remarks:You can leave out the lemon and replace it by another flavor (orange, vanilla, banana, etc...).
The cakes won't rise much, so don't worry! They'll be smooth, but will stay quite thin.
If you don't have any cake flour, here's what you can do:
Use 2 1/4 Cups minus 4 1/2 Tbs all-purpose flour and replace those 4 1/2 Tbs by the same amount of cornstarch. For a better result, I worked everything by hand (no handmixer or Kitchen Aid): Fistly I beat the butter until smooth, then I added the sugar mixture and beat the butter/sugar mixture for a few more minutes, until pale and fluffy. After that, I processed as written in the recipe...
The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months.
Since lemon is such a friendly flavour, feel free to make changes in the preserves: other red preserves – cherry or strawberry – look especially nice, but you can even use plum, blueberry or red currant jam (the one I choose).
The cake is ready to serve as soon as it is assembled, but I think it’s best to let it sit and set for a couple of hours in a cool room – not the refrigerator. Whether you wait or slice and enjoy it immediately, the cake should be served at room temperature; it loses all its subtlety when it’s cold.
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.The base recipe is for a cake flavoured with lemon, layered with a little raspberry jam and filled and frosted with a classic (and so simple) pure white lemony hot-meringue buttercream but, because the elements are so fundamental, they lend themselves to variation, making the cake not just perfect, but also versatile.
"Fresh Berry Cake" version:
If you will be serving the cake the day it is made, cover each layer of buttercream with fresh berries – use whole raspberries, sliced or halved strawberries or whole blackberries, and match the preserves to the fruit.
You can replace the coconut/almonds on top of the cake with a crown of berries, or use both coconut and berries.
You can also replace the buttercream between the layers with fairly firmly whipped sweetened cream and then either frost the cake with buttercream (the contrast between the lighter whipped cream and the firmer buttercream is nice) or finish it with more whipped cream. If you use whipped cream, you’ll have to store the cake the in the refrigerator – let it sit for about 20 minutes at room temperature before serving.
Serving suggestions:Depending on your audience you can serve the cake with just about anything from milk to sweet or bubbly wine.
Etant donné la longueur du texte original, je n'ai malheureusement pas pu faire une traduction française de ce billet et je m'en excuse auprès de tous mes amis lecteurs et blogueurs francophones!!!
Je vous suggère de vous rendre sur les blogs mentionnés ci-dessous. Vous y trouverez cette recette en version française:
Chez Vibi de "La Casserole Carrée" (Canada)
Chez Isa de "Les Gourmandises d'Isa" (Canada)
Je vous suggère de vous rendre sur les blogs mentionnés ci-dessous. Vous y trouverez cette recette en version française:
Chez Vibi de "La Casserole Carrée" (Canada)
Chez Isa de "Les Gourmandises d'Isa" (Canada)
