Sunday, February 27, 2011

White Cake

White Cake Recipe


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

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.


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


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.



No comments:

Post a Comment