Cake by Maira Kalman & Barbara Scott-Goodman

Author:Maira Kalman & Barbara Scott-Goodman
Language: eng
Format: epub
Publisher: Penguin Publishing Group
Published: 2018-04-10T04:00:00+00:00

Every baker needs a sure-fire recipe for a traditional yellow layer cake because it is a perennial favorite and perfect for all kinds of parties. And while it is delicious with white or chocolate frosting, it is absolutely fantastic when its layers are drizzled with salt caramel glaze. Be sure to use cake flour, not the self-rising type, when baking this cake.

Position an oven rack in the center of the oven and preheat the oven to 350°F. Butter two 9-inch round cake pans and line the bottoms with parchment paper. Dust with flour and tap out the excess.

To make the cake: Sift the flour, baking powder, baking soda, and salt into a medium bowl. In a large bowl with an electric mixer on high speed, beat the sugar and butter until light and fluffy, about 3 minutes. Beat in the eggs and the yolks one at a time, scraping down the sides of the bowl as needed. With the mixer on low speed, beat in the flour mixture, alternating with the buttermilk and beating until smooth. Add the vanilla and beat again, scraping down the sides of the bowl as needed. Divide the batter between the prepared pans and smooth the tops.

Bake for 30 to 35 minutes, or until a toothpick or cake tester inserted in the center of the cakes comes out clean.

Transfer the cakes to wire racks and let cool in the pans for 10 minutes. Loosen the cakes carefully from their pans with a knife and invert onto the racks. Peel off the paper. Turn the cakes right side up and let cool to room temperature.

To make the glaze: Stir the sugar, water, and lemon juice together in a medium saucepan and cook over medium heat until the sugar turns deep amber brown and just starts to smoke, tilting the pan gently as the sugar cooks, about 8 to 10 minutes.

Remove from heat and stir in the butter until melted, then stir in the heavy cream, salt, and vanilla until smooth. Let the glaze cool until it’s just slightly warm.

To assemble the cake, put one cake layer, flat side up, on a serving plate. Spoon half of the glaze over the cake, letting it drizzle down the sides of the cake. Sprinkle with a bit of salt, if desired. Add the second cake layer, flat side down, on top. Spoon the remaining glaze on top of the cake and let it drizzle down the sides of the cake. Sprinkle the top of the cake with a bit more salt, if desired.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.