This was the first cake that my mom made years back when she learnt baking. As kids my brother and I were awed seeing numerous steps for preparation of batter, the weighing and measurement of ingredients, the mixing of batter and the final baking process in the oven. During the initial period she didn't have a cake mixer and the mixing of cake seemed like a daunting task and sometimes too tired after the daily preparation of meals she used to delegate the task to my father and me! Then it was playtime for us in taking turns to mix the batter, where the fun part of the whole series of events was getting the mixing bowl after the batter was transferred to the baking pan! A fight ensues with my brother as to who gets the biggest share of the left over batter in the bowl.
This cake was also my first step into the world of baking. With cake mixer having made life easier this cake is very easy to prepare. Soft and moist this can be had as such without any frosting.
It was the annual 'Wash n Wax' event at the Black Hawk Flying club this week and my husband wanted to contribute a dessert to the food part of the event but wanted something which was simple but well suited for the occasion and one that involved less hassles. This made me put on my thinking cap but didn't take me long to come out with the solution-Vanilla Butter cake with simple whipped cream frosting.
This cake tastes best when not refrigerated and hence always remember to do the frosting part just before the serving time so that you needn't refrigerate the cake.
Cake flour- 2 cups
Granulated sugar- 2 cups(Refer note below)
Butter - 1 cup(2 sticks)
Eggs - 4 separated
Milk- 1/2 cup
Baking powder- 1/2 tsp
Baking soda- 1/4 tsp
Vanilla extract- 1 tsp
2 cups heavy cream
3/4 cup powdered sugar
Vanilla extract - 1.5 tsp
Water- 3/4 cup
Granulated sugar- 3/4 cup
Maraschino cherries- 6 oz
Note: Since the sugar used here in US is comparatively less sweet for the same amount in India I have doubled the amount of sugar in the recipe.
- Preheat oven to 300 F(150 C).
- Grease two 9" round baking pans.
- Sift together flour, baking powder and baking soda four times. Keep aside.
- Beat egg whites at high speed until it forms stiff peaks. This may take about 4-5 minutes. Always keep in mind that the vessel for placing the whites and the mixer for beating must be completely dry. Traces of moisture would prevent the whites from expanding to its full volume. Keep aside.
- Cream butter with sugar well until it turns smooth.
- Add egg yolks one by one beating well after each addition until well blended.
- Add the dry ingredients along with milk and vanilla extract. Mix well until properly blended.
- Add the egg whites and mix well.
- Pour the batter into the prepared pans and bake for about 55 minutes-1 hour or until a skewer inserted into the centre comes out clean. Note that the baking time depends on the type of oven and the pans used.
- Unmould the cakes after they have cooled completely.
- Dissolve granulated sugar in water over low-medium heat until it has dissolved completely. Keep aside.
- With a mixer at high speed beat cream with powdered sugar and vanilla extract until it forms peaks.
Assembling the cake:
- Keep the first cake layer on a cake stand and moisten it with sugar solution.
- Apply a portion of the frosting and top it with the other cake layer.
- Moisten the top of this cake layer too with sugar solution.
- Frost the top and sides of the cake with the remaining frosting.
- Decorate with cherries.
- Serve immediately. Refrigerating this cake would make it hard.
- Enjoy and have a great weekend :)