{"id":8811,"date":"2012-06-18T00:23:59","date_gmt":"2012-06-18T05:23:59","guid":{"rendered":"http:\/\/thelehighacresgazette.com\/news\/?p=8811"},"modified":"2012-05-26T13:29:15","modified_gmt":"2012-05-26T18:29:15","slug":"white-butter-cake","status":"publish","type":"post","link":"https:\/\/thelehighacresgazette.com\/news\/2012\/06\/white-butter-cake\/","title":{"rendered":"White Butter Cake"},"content":{"rendered":"
\n

\"\"<\/a>These little cakes appear to be two layers.\u00a0 However it is the small mini pan that gives this illusion.\u00a0 Think in terms of the new cupcake trees that have become ever popular.\u00a0 Placing these mini cakes on the tree create the wedding cake or in additional to the cake for larger weddings.\u00a0 They can be used at bridal showers as well.\u00a0 Accenting with the brides colors of her party, the cakes can be any flavor or several flavors that you prefer.<\/p>\n

Here is one quick recipe that will be a crowd pleaser.<\/p>\n

For more information contact Susan Teston at InspirationalRecipes@gmail.com<\/a>.<\/p>\n

\u201cHappy Cooking!!!\u201d<\/p>\n

INGREDIENTS <\/strong><\/p>\n

14 Tablespoons (1 \u00bd sticks unsalted butter)<\/p>\n

3 \u00bc Cups Sifted Cake Flour<\/p>\n

1 \u00bd Tablespoons baking powder<\/p>\n

\u00bd Teaspoon Salt<\/p>\n

1 Cup Plus 2 Tablespoons Milk<\/p>\n

1 Tablespoon Pure Vanilla Extract<\/p>\n

1 \u00be Cups Sugar<\/p>\n

5 Large Egg Whites, at room temperature<\/p>\n

DIRECTIONS <\/strong><\/p>\n

Preheat oven to 350\u00b0.<\/p>\n

Brush cake pans with butter on the sides and line the bottom with parchment or wax paper. Dust sides with flour, tapping out any excess. Set aside.<\/p>\n

 <\/p>\n

Whisk together flour, baking powder, and salt into a medium bowl; set aside.<\/p>\n

In electric mixer bowl cream butter until pale and fluffy<\/p>\n

Add sugar in a steady stream; mix until pale and fluffy<\/p>\n

Reduce the speed to low. Add the flour mixture in three additions, alternating with the milk mixture, and beginning and ending with the flour; mix just until combined.<\/p>\n

In a clean bowl, whisk the egg whites just until stiff peaks form. Fold one third of the egg whites into the batter to lighten.<\/p>\n

Gently fold in the remaining whites in two batches.<\/p>\n

Divide the batter among the prepared pans; smooth the tops with an offset spatula.<\/p>\n

Firmly tap the pans on a work surface to release any air bubbles.<\/p>\n

Check the baking times on the Cake Pan Chart for baking times.<\/p>\n<\/div>\n

 <\/p>\n

\n

INGREDIENTS <\/strong><\/p>\n

You can make separate batches for the larger layers.<\/p>\n

1 Stick Unsalted Butter, room temperature<\/p>\n

\u00be Cups All Purpose Flour<\/p>\n

\u00bd Cup Toast Almonds, ground in blender<\/p>\n

\u00bd Cup Hazel Nuts, ground in blender<\/p>\n

\u00bc Cup Cake Flour<\/p>\n

1\u00bd Teaspoons Baking Powder<\/p>\n

\u00bc Teaspoon Salt<\/p>\n

\u00bc Cup Granulated Sugar<\/p>\n

\u00bd Cup Firmly Pack Brown Sugar<\/p>\n

2 Teaspoons Pure Vanilla Extract<\/p>\n

\u00bc Cup Whole Milk<\/p>\n

4 Large Egg Whites, room temperature<\/p>\n<\/div>\n

 <\/p>\n

DIRECTIONS <\/strong><\/p>\n

Preheat tile oven to 350CF. Brush the cake pans with butter. Line each with parchment; butter again, and dust with four, tapping out any excess Set aside.<\/p>\n

In a food processor finely grind the almonds and hazelnuts. Sift together the flour, baking powder, and salt into a medium howl. Stir in tile nuts, and set aside.<\/p>\n

In the bowl of an electric mixer fitted with the whisk attachment, cream together the butter and sugars until smooth. Add the vanilla. on low speed, alternate adding the milk and the four mixture, mixing well after each addition.<\/p>\n

In a clean bowl with a clean whisk, whip the egg whites until soft peaks form. In two additions, fold the egg whites into the batter. Spread the batter into the prepared pans.<\/p>\n

Bake the cakes until a skewer inserted into the centers comes out clean. Let cool in the pans on wire racks before unmolding. Store, well wrapped it plastic, at room temperature.<\/p>\n

 <\/p>\n

This post is sponsored by:<\/h4>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

These little cakes appear to be two layers.\u00a0 However it is the small mini pan that gives this illusion.\u00a0 Think in terms of the new cupcake trees that have become… <\/p>\n","protected":false},"author":8,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55],"tags":[],"_links":{"self":[{"href":"https:\/\/thelehighacresgazette.com\/news\/wp-json\/wp\/v2\/posts\/8811"}],"collection":[{"href":"https:\/\/thelehighacresgazette.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thelehighacresgazette.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thelehighacresgazette.com\/news\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/thelehighacresgazette.com\/news\/wp-json\/wp\/v2\/comments?post=8811"}],"version-history":[{"count":0,"href":"https:\/\/thelehighacresgazette.com\/news\/wp-json\/wp\/v2\/posts\/8811\/revisions"}],"wp:attachment":[{"href":"https:\/\/thelehighacresgazette.com\/news\/wp-json\/wp\/v2\/media?parent=8811"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thelehighacresgazette.com\/news\/wp-json\/wp\/v2\/categories?post=8811"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thelehighacresgazette.com\/news\/wp-json\/wp\/v2\/tags?post=8811"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}