Monday, April 10, 2006
Maybe not perfect, but definitely very good
Buttermilk Cake Layers
Perfect Cakes Copyright 2002
2 ¾ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ pound (2 sticks) unsalted butter, softened
2 cups sugar
2 teaspoons vanilla extract
4 large eggs
1 cup buttermilk
1. Position a rack in the middle of the oven and preheat to 350 degrees.
2. Stir together the flour; baking soda, and salt in a small bowl, mixing well.
3. Place the butter and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment and beat on medium speed for about 5 minutes, or until very soft and light. Beat in the vanilla, then beat in the eggs, one at a time, beating well after each addition.
I used a hand mixer.
4. Reduce the speed to low and beat in one-third of the flour mixture, then half the buttermilk, stopping and scraping down the bowl and beater after each addition. Beat in another third of the flour, then the remaining buttermilk, stopping and scraping again. Finally, beat in the remaining flour mixture.
5. Scrape the bowl well with a large rubber spatula. Pour the batter into the prepared pans (buttered and bottoms lined with parchment or wax paper) and smooth the tops.
6. Bake the layers for about 30 to 35 minutes, until they are well risen and firm and a toothpick inserted in the center emerges clean. Cool the layers in the pans on racks for 5 minutes, then unmold onto racks to finish cooling.
I made cupcakes and cakesicles (not pictured) out of this recipe, instead of layers. I just topped them with a vanilla glaze and sprinkles. At first I thought there were just okay but they seem to be getting better everyday. I think this recipe would definitely make great layers - especially with a fruity filling.
This cookbook is from Nick Malgieri, a top pastry chef. This is one of those cookbooks that I've owned for quite a while and have no idea why I've never tried any of the recipes since they do look promising. I just don't really bake a lot of cakes and now isn't the time of year to start. I'll get around to more of these recipes, eventually.
Question of the Day: Do you have a stand mixer?