| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Swiss | 1 | Servings | |
INGREDIENTS
| 8 | T | Unsalted butter, softened |
| Plus more to coat parchment | ||
| 1 1/3 | c | Sifted cake flour, plus more |
| 1 | c | Sugar |
| 1 | t | Pure vanilla extract |
| 2 | Eggs | |
| 1 | t | Baking powder |
| 1 | pn | Salt |
| 1/2 | c | Milk |
| === SWISS-MERINGUE | ||
| BUTTERCREAM === | ||
| 1 1/4 | c | Sugar |
| 5 | Egg whites | |
| 1 | pn | Cream of tartar |
| 2 | c | Unsalted butter, cut up |
| 1 | Fat, 38 Other Carbohydrates |
INSTRUCTIONS
To make the cake: You will need two 10-inch layers for each cake; 1 1/2 batches make a single 10-inch layer, so make 3 batches for two 10-inch layers. Heat oven to 325 degrees. Butter baking pan, and line the base with a round of parchment paper, then butter and flour the parchment paper. Cream together the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light in color and fluffy, about 5 minutes. Add the vanilla extract. Add the eggs one at a time. Sift together flour, baking powder, and salt 3 times. Add to the egg mixture in three additions, alternating with milk, starting and ending with flour. Pour the batter into prepared pans (filling two-thirds full). Bake for 35 to 40 minutes; cakes are done when the tops are golden brown and a tester inserted into the center comes out clean. Cool in the pan for 10 minutes. Turn out onto a wire rack, remove paper, and cool completely. To make the meringue buttercream: You will need 2 batches for each 2-layer 10-inch cake. In a small saucepan over medium heat, bring sugar and 1/3 cup water to a boil. Boil until syrup reaches soft-ball stage (238 degrees on a candy thermometer.) Meanwhile, beat egg whites on low until foamy. Add cream of tartar; beat on medium-high until stiff but not dry. With mixer running, pour syrup into egg whites in a steady stream, and beat on high speed until completely cool, about 15 to 20 minutes. Meanwhile, cream butter in a separate bowl to soften. Beat in butter gradually. Add vanilla; beat 2 to 3 minutes, until frosting is smooth and spreadable. If it looks curdled during beating process, continue beating to smooth it out. To decorate: A 12-inch pastry bag filled with Swiss buttercream and a few pastry tips are all that is needed to decorate each cake. Wendy uses just one pastry tip, the "lily of the valley" tip (#401) in the upside-down position to create the all over tufted pattern cake. Martha also uses a single tip, the plain round #6 tip, to decorate the cake with the large dots. The basketweave patterns are created with the #47 or #48 pastry tips. Source: "Martha Stewart Living Weddings, Winter/Spring 1998 special issue" S(Formatted for MC5): "by Lynn Thomas - [email protected]" Per serving: 6625 Calories (kcal); 474g Total Fat; (63% calories from fat); 49g Protein; 573g Carbohydrate; 1632mg Cholesterol; 1135mg Sodium Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 93 Recipe by: Recipe from Wendy Kromer; Contributing editor Martha Stewart Converted by MM_Buster v2.0n.
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