5044 S. 12th St.
Arlington, Va. 22204
703-819-6114
Baker and Cake Designer
Allie Hall
White Velvet Butter Cake
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.
Chocolate Butter Cake
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.
Cup Cakes from Allie. The recipe
is the same
as the White Velvet Butter Cake