cake baking q
I am embarking on a cake this weekend - a good friend of mine graduated from college and we're having a surprise get together on Saturday. I'm going to be making the cake Friday and the icing on Saturday.
Perfect Party Cake, from Baking from My House to Yours, by Dorie Greenspan
2 1/4c cake flour
1 tbsp baking powder
1/2 tsp salt
1 1/4c whole milk
4 lg egg whites [the icing also calls for 4 whites - I'm going to use the yolks to make ice cream :D]
1 1/2 c sugar
2 tsp grated lemon zest
1 stick unsalted butter
1/2 tsp pure lemon extract
1. Sift flour, salt, baking powder.
2. Whisk milk and egg whites in medium bowl.
3. Mix sugar and lemon zest with fingers until fragrant and moist.
4. Add butter to sugar and beat for 3 min until light and fluffy. Beat in lemon extract, add 1/3 flour mixture, and continue beating on medium speed.
5. Beat in 1/2 milk/egg mixture, then 1/2 remaining dry ingredients. Add rest of milk and eggs, beat till homogeneous, add rest of drys.
6. Continue beating for 2 more min. Divide into 2 lined pans, smooth the tops, and bake for 30-35 min, until knife comes out clean. Cool in pans for 5 min, then unmold and invert to cool right side up.
I have a few questions:
1. Can I omit the salt and just use salted butter?
2. It says to use two 9x2in round cake pans. My round pans aren't 2in deep, but my square ones are; can I go about altering the recipe so I don't over bake it?
3. Since I'm not doing the (buttercream meringue) icing until Saturday, how should I store the cake to keep it from drying out?
I got the cookbook from the library, and it's great! I'm really thinking of putting it on my $winter_holiday list. If you google it you can find some sample recipes, but the ones I copied out include Tall and Creamy Cheesecake, Tribute to Katherine Hepburn Brownies, and Sweet Cream Biscuits that I think will be divine as strawberry shortcake this summer. :D
Perfect Party Cake, from Baking from My House to Yours, by Dorie Greenspan
2 1/4c cake flour
1 tbsp baking powder
1/2 tsp salt
1 1/4c whole milk
4 lg egg whites [the icing also calls for 4 whites - I'm going to use the yolks to make ice cream :D]
1 1/2 c sugar
2 tsp grated lemon zest
1 stick unsalted butter
1/2 tsp pure lemon extract
1. Sift flour, salt, baking powder.
2. Whisk milk and egg whites in medium bowl.
3. Mix sugar and lemon zest with fingers until fragrant and moist.
4. Add butter to sugar and beat for 3 min until light and fluffy. Beat in lemon extract, add 1/3 flour mixture, and continue beating on medium speed.
5. Beat in 1/2 milk/egg mixture, then 1/2 remaining dry ingredients. Add rest of milk and eggs, beat till homogeneous, add rest of drys.
6. Continue beating for 2 more min. Divide into 2 lined pans, smooth the tops, and bake for 30-35 min, until knife comes out clean. Cool in pans for 5 min, then unmold and invert to cool right side up.
I have a few questions:
1. Can I omit the salt and just use salted butter?
2. It says to use two 9x2in round cake pans. My round pans aren't 2in deep, but my square ones are; can I go about altering the recipe so I don't over bake it?
3. Since I'm not doing the (buttercream meringue) icing until Saturday, how should I store the cake to keep it from drying out?
I got the cookbook from the library, and it's great! I'm really thinking of putting it on my $winter_holiday list. If you google it you can find some sample recipes, but the ones I copied out include Tall and Creamy Cheesecake, Tribute to Katherine Hepburn Brownies, and Sweet Cream Biscuits that I think will be divine as strawberry shortcake this summer. :D