Con­fetti Cake with Brown Sugar But­ter­cream

Country Woman - - LET’S EAT | CELEBRATE - —KAREN BERNER

This sim­ple, fes­tive cake has been at fam­ily cel­e­bra­tions for years. Dress it up with tinted frost­ing and con­fetti for pure party fun.

PREP: 40 MIN. BAKE: 20 MIN. + COOL­ING MAKES: 16 SERV­INGS

2¹ ₄ cups cake flour

1¹ ₂ cups sugar

3¹ ₂ tsp. bak­ing pow­der

¹₂ tsp. salt

¹₂ cup un­salted but­ter, soft­ened 4 large egg whites

³₄ cup 2% milk

1 tsp. clear vanilla ex­tract ¹₂ tsp. al­mond ex­tract

¹₃ cup rain­bow jim­mies BUT­TER­CREAM

4 large egg whites

1 cup packed light brown sugar ¹₄ tsp. salt 1¹ ₂ cups un­salted but­ter, soft­ened 1¹ ₂ tsp. clear vanilla ex­tract

¹ ₂ to ³ ₄ tsp. yel­low food col­or­ing Con­fetti sprin­kles

1. Pre­heat oven to 350°. Line the bot­toms of two greased 9-in. round bak­ing pans with parch­ment pa­per; grease pa­per.

2. In a large bowl, whisk the flour, sugar, bak­ing pow­der and salt. Beat in the but­ter. Add the egg whites, one at a time, beat­ing well af­ter each ad­di­tion. Grad­u­ally beat in the milk and ex­tracts. Gen­tly fold in rain­bow jim­mies.

3. Trans­fer bat­ter to pre­pared pans. Bake un­til a tooth­pick in­serted in cen­ter comes out clean, 20-25 min­utes. Cool in pans 10 min­utes be­fore re­mov­ing to wire racks; re­move pa­per. Cool com­pletely.

4. For but­ter­cream, in a heat­proof bowl of a stand mixer, whisk egg whites, brown sugar and salt un­til blended. Place over sim­mer­ing wa­ter in a large sau­cepan over medium heat. Whisk­ing con­stantly, heat mix­ture un­til a ther­mome­ter reads 160°, 2-3 min­utes.

5. Re­move from heat. With whisk at­tach­ment of stand mixer, beat on high speed un­til stiff glossy peaks form, about 7 min­utes.

6. Grad­u­ally beat in but­ter, a few ta­ble­spoons at a time, on medium speed un­til smooth. Beat in vanilla and enough food col­or­ing to achieve de­sired color.

7. Im­me­di­ately spread frost­ing be­tween lay­ers and over top and sides of cake. Dec­o­rate with the sprin­kles. Store in re­frig­er­a­tor.

TEST KITCHEN TIP This cake was pre­pared with Eil­lien’s Rain­bow Decorettes in the bat­ter. If not avail­able, look for other non­choco­late rain­bow jim­mies.

1 SLICE 436 cal., 24g fat (15g sat. fat), 62mg chol., 239mg sod., 51g carb. (35g sug­ars, 0 fiber), 4g pro.

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