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I came upon a good Mother's Day recipe by Martha Stewart from TodayShow.com. Martha used the same recipe to make four different cakes. This is somewhat interesting. Mother's Day is just a few days away so this comes handy. Here's one of those four cake recipes:


Versatile Vanilla Cake recipe

Ingredients
• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
• 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups sugar
• 2 large eggs plus 3 large egg yolks
• 2 teaspoons pure vanilla extract
• 1 cup low-fat buttermilk

Whipped frosting
• 3 large egg whites
• 3/4 cup sugar
• Pinch of salt
• 1/3 cup water
• 1/4 teaspoon pure vanilla extract

DIRECTIONS

Cake: Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, and salt.

In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.

Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.

Place one cake, bottom side up, on a cake stand. Tuck strips of parchment paper underneath (see page 119). Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides. (Store unfrosted cakes at room temperature up to 1 day. Once frosted, serve within a few hours.)

Frosting: In a heatproof bowl set over (not in) a saucepan of simmering water, combine 3 large egg whites, 3/4 cup sugar, a pinch salt and 1/3 cup water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 on an instant-read thermometer), 2 to 3 minutes.

Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add 1/4 teaspoon pure vanilla extract, and beat just until combined. Use immediately.
TIPS

Chocolate variation: In step 1, reduce flour to 2 cups and add ½ cup unsweetened cocoa powder. Top frosted cake with shaved dark chocolate.

Lemon variation: In step 1, add 1 tablespoon lemon zest to flour mixture. In step 2, omit vanilla extract and beat in 2 tablespoons fresh lemon juice with buttermilk.

While cakes are baking, bring ½ cup sugar and ½ cup water to a boil in a saucepan. Add 1 thinly sliced and seeded lemon and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to waxed-paper-lined plate. Stir ¼ cup fresh lemon juice into syrup.

Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. For frosting, substitute 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.

You can check more recipes from Today.

2 comments:

Meryl (proud pinay) May 6, 2009 at 11:11 AM  

thank you so much for sharing sis...i will try that sometime
ako eh..kakabake ko lang ng amish friendship bread. have u heard abt that sis? binigyan ako ng starter ng isang pinay dito to bake it with matching chain letter pa at sa ika tenth day eh..kailangan magbigay ako sa ibang mga friends..hehe..masarap naman un na bake ko..lasang cinabon...este cinnamon... ehhee.. ingatz

iceah May 6, 2009 at 4:35 PM  

@Meryl
Wow! wish I had tasted it too c:Haven't tasted one before c:
You are welcome c:

isah liit

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