Birthday Cake

 



Ingredients

2 1/4 cups (300g) cake flour 

1 Tbsp (12g) aluminum free baking powder

1/2 tsp salt

3/4 cup (170g) unsalted butter, at room temperature

1 1/2 cups (300g) granulated sugar

1/4 cup (60ml) vegetable oil

2 large eggs, whites and yolks separated

2 tsp vanilla extract

1/2 tsp almond extract

4 large egg whites

1 cup + 1 Tbsp (250ml) whole milk

1/2 cup (92g) rainbow jimmies sprinkles

Vanilla Buttercream Frosting 

Instructions

Preheat oven to 350 degrees. Butter and line two 9-inch round cake 

pans. Line bottoms with parchment paper, butter parchment, dust with

 flour and shake out excess. Wrap pans with cake strips 

Sift cake flour into a medium mixing bowl. Add baking powder and 

salt and whisk together.

In the bowl of an electric stand mixer cream butter and sugar until 

very pale and fluffy. Scrape down sides and bottom of mixer bowl with

 a rubber spatula.

Mix in vegetable oil. Then mix in the 2 egg yolks, scrape down mixer

 bowl. Blend in vanilla and almond extract. 

In a separate clean medium mixing bowl using an electric hand mixer

 whip 6 egg whites  on high speed until medium-stiff peaks form .

Add 1/3 of the flour mixture to butter mixture in stand mixer, mix just 

until combined. Add 1/2 of the milk and mix just until combined. Add 

another 1/3 of the flour mixture mix just until combined, followed by 

remaining 1/2 milk mixture mixing just until combined. Add in last 1/3

 of the flour mixture and mix just until combined.

Remove bowl from stand mixer. Add egg whites and sprinkles and 

gently fold batter with a rubber spatula just until combined.

Divide mixture among prepared pans, pour and spread into an even 

layer.

Bake in preheated oven until toothpick inserted into the center comes

 out clean, about 30 - 35 minutes.

Cool in pan about 20 minutes, then run knife around edges of cake to

 loosen and invert onto wire racks to cool completely.

Once cool frost with buttercream frosting. If adding sprinkles over 

frosting add right away before it starts to develop a lightly dry outer 

crust. Store cake in an airtight container in a cool temperature .

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