Thursday, July 30, 2009
This Cake needs a name!
I just tasted the best cake ever made. Where did it come from you ask? My very own kitchen. That's right I made it! I had sampled a cupcake with a good friend, Genine, and I shared a bite with my sister, Kale. She fell in love with the cupcake and asked that I duplicate it. Well, I did more than duplicate it. I MASTERED it!
I took a delicious white cake recipe adding chocolate chips to the batter, layered it with banana slices in the middle and covered it with a light and fluffy peanut butter- butter cream frosting. There is one problem with the cake, it needs a name! So send me your ideas!
2 3/4 cups sifted cake flour
4 teaspoons baking powder
3/4 teaspoon salt
4 egg whites
1 1/2 cups white sugar
3/4 cup butter
1 cup milk
2 teaspoon vanilla extract
1 bag milk chocolate chips
Measure sifted flour, baking powder, and salt; sift together or add air to the flour by mixing with a fork.
In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.
Cream butter or margarine. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. Add meringue, and beat thoroughly into batter. Spread batter in a 15 x 10 x 1 inch pan which has been lined on the bottom with parchment paper.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling. This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes.
Peanut Butter -Butter Cream Frosting
2 cups butter, softened
1 cup heavy whipping cream
1 cup confectioners' sugar
1/2-1 cup creamy peanut butter
In a large bowl, Whip the butter on high speed, occasionally scraping down the sides of the bowl. Whip until double in volume. This takes a very long time, approximately 10 minutes.
While still whipping, drizzle in the heavy cream. Continue whipping until the mixture is stiff, approximately 2 to 4 minutes.
Add 1/2 of the confectioners sugar and whip until smooth. At this point, you can taste the frosting and determine if you would like to add more sugar to sweeten to taste.
Thickly frosts top and sides of two 9 inch cakes.
Layer the cakes putting a generous layer of frosting on the top of the first layer. Top with at least 2 bananas. If you like you can put some more of the frosting on top of the bananas before the next layer of cake. Frost sides and top of cake decorating the top with sliced bananas. Make sure you have milk on hand!!!
The frosting is also great on top of chocolate cupcakes! These cupcakes have peanut butter chocolate chips added to the mix!