"Easy Baking"

The Plain Cake
Ingredients:
1)   4 oz. Egg Whites (You can substitute 3.5 oz Egg Yolks for a Yellow Cake)
2)   1 cup Milk
3)   2 1/4 tsp. Vanilla
4)   3 cups sifted Cake Flour
5)   1 1/2 cups Sugar
6)   1 tbsp. + 1 tsp. Baking Powder
7)   ¾ tsp. Salt
8)   12 tbsp. unsalted Butter - softened

Preparation:
1)   Preheat oven to 350 degrees F.
2)   In a medium bowl lightly combine the egg whites, ¼ cup milk and vanilla.
3)   In a large mixing bowl combine the dry ingredients and mix on low speed
       for 30 seconds to blend.  Add the butter and remaining ¾ cup milk.
       Mix on low speed until the dry ingredients are moistened.  Increase to medium
       speed (high speed if using a hand mixer) and beat for 1-1/2 minutes to aerate
       and develop the cake’s structure.  Scrape down the sides.  Gradually add the
       egg mixture in 3 batches, beating for 20 seconds after each addition to
       incorporate the ingredients and strengthen the structure.  Scrape down the
       sides.
4)   Scrape the batter into the prepared pans and smooth the surface with a spatula.
       The pans will be about ½ full.  Bake 25 to 35 minutes or until a tester inserted
       near the center comes out clean and the cake springs back when pressed lightly
       in the center.  The cakes should start to shrink from the sides of the pans only
       after removal from the oven.
5)   Let the cakes cool in the pans on racks for 10 minutes.  Loosen the sides with
       a small metal spatula and invert onto greased wire racks.  To prevent splitting,
       reinvert so that the tops are up and cool completely before wrapping airtight.

The Mousseline Buttercream (Frosting)
Ingredients:
1)   5 Egg Whites (5 oz.)
2)   1 cup Sugar (7oz.)
3)   2 cups unsalted Butter (1 pound)
4)   ¼ cup Water
5)   Vanilla (or other flavoring)

Preparation:
1)   All ingredients should be at room temperature before beginning, except for the
       butter, which should be cold but soft.
2)   Place ¾ cup sugar in a heavy saucepan with the water.  Bring to a boil over high
       heat.
3)   Place egg whites in a mixer (using a whisk).
4)   As the temperature of the sugar syrup approaches soft ball stage
       (230-240 degrees F), begin to whip the egg whites (at this point, a dash of cream
       of tartar can be added if desired).
5)   When soft peaks form in the egg whites, gradually add the remaining ¼ cup
       sugar and continue mixing until the egg whites reach stiff peak.
6)   When the syrup reaches soft ball stage, immediately pour into the mixer while
       still mixing the egg whites (be careful not to pour directly onto the whisk as this
       will cause the syrup to splatter).  When all of the syrup has been added,
       continue mixing until completely cool.  You now have an Italian meringue.
7)   Gradually add the soft (but cold) butter to the Italian meringue, about a
       tablespoon at a time.  When all of the butter is incorporated, add vanilla
       (or other flavoring) as desired.

The Syrup (placed on each cake layer with a pastry brush)
Ingredients:
1)   6 tbsp. Sugar
2)   2/3 cup Water
3)   3 tbsp Liqueur

Preparation:
1)   Combine sugar and water, bring to a rolling boil, stirring constantly.
2)   Cover immediately and remove from heat.
3)   Cool completely.
4)   Stir in liqueur.

Ingredients:
1)   3 Eggs
2)   ½ cup + 3 tbsp. Unsweetened Cocoa
3)   1 cup boiling Water
4)   2-1/4 tsp. Vanilla
5)   2 ¼  cups + 2 tbsp. sifted Cake Flour
6)   1 1/2 cups Sugar
7)   1 tbsp. Baking Powder
8)   ¾ tsp. Salt
9)   16 tbsp. (8 oz) unsalted Butter - softened

Preparation:
1)   Preheat oven to 350 degrees F.
2)   In a medium bowl whisk together cocoa and boiling water until smooth.
       Cool to room temperature.
3)   In another bowl, lightly combine the eggs, ¼ of the cocoa mixture and the
       vanilla.
4)   In a large mixing bowl combine the remaining dry ingredients and mix on low
       speed for 30 seconds to blend.  Add the butter and remaining cocoa mixture.
       Mix on low speed until the dry ingredients are moistened.  Increase to medium
       speed (high speed if using a hand mixer) and beat for 1-1/2 minutes to aerate
       and develop the cake’s structure.  Scrape down the sides.  Gradually add the
       egg mixture in 3 batches, beating for 20 seconds after each addition to
       incorporate the ingredients and strengthen the structure.  Scrape down the
       sides.
5)   Scrape the batter into the prepared pans and smooth the surface with a spatula.
       The pans will be about ½ full.  Bake 25 to 35 minutes or until a tester inserted
       near the center comes out clean and the cake springs back when pressed lightly
       in the center.  The cakes should start to shrink from the sides of the pans only
       after removal from the oven.
6)   Let the cakes cool in the pans on racks for 10 minutes.  Loosen the sides with a
       small metal spatula and invert onto greased wire racks.  To prevent splitting,
       reinvert so that the tops are up and cool completely before wrapping airtight.

Good Eating!!!