Sunday, February 27, 2011

White Cake



White Cake Recipe


Frosting


Ingredients
2/3 cup whipping (heavy) cream
6 ounces semisweet baking chocolate, chopped

Directions
In small saucepan on low heat, heat whipping cream until hot not boiling and remove from heat.
Stir in chocolate until melted.
Let stand about 5 minutes.
Ganache is ready when it starts to slightly hold shape as it is dropped from a spoon. Begin by pouring on top center of cake and spread with a spatula so it flows evenly over the top and sides.

Ingredients

2 1/4 cups all-purpose flour
1 2/3 cups sugar
2/3 cup shortening
1 1/4 cup milk
1 teaspoon salt
1 teaspoon vanilla
3 1/2 teaspoon baking powder
5 large egg whites

Directions

Preheat oven to 350 degrees F.
Grease 13x9inch rectangular pan or 2 8inch round pans.
Combine all ingredients except egg whites. Mix on high speed for 2 minutes.
Mix in egg whites on high for another 2 minutes and pour into prepared pan.
Bake rectangle for about 40-45 minutes and bake rounds for about 25-30 minutes, or until toothpick comes out clean.
Cool completely before icing, about 1 hour.

Chef Tip
If you don't have an egg separator, it's very easy to separate the yolk from the white. Over a small container, crack your egg in half so it has even sides and simply tip the yolk back and forth from each side of the shell. After about 4 or 5 times the white should have separated from the yolk and fallen into the container.




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