A Simple White Cake With Blueberry Jam And A Swiss Meringue Buttercream #2

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My 27th cake and this would be my choice for the wedding cake, but it is not my wedding and the kids have picked 3 final cakes to taste over Thanksgiving before making a final decision.  It will then be time to concentrate on perfecting the recipe and decorating.  I look forward to the change.  Coming up with a different cake recipe every week has been fun, filled with laughter, lessons, and love, but mentally exhausting.  I salute those who do this on a daily basis and do it for a living.  I never knew what went into creating a wedding cake until I started doing it myself.  So please, the next wedding that you attend, savor the taste and really enjoy that beautiful piece of cake!  Why, you ask is this cake my choice, it is simple, classic, moist, the perfect balance of sweet and tart, delicious, and a cake that I think and dream about all the time.  🙂

 

Ingredients:

For The Cake:

2   cups all-purpose flour

3   teaspoons baking powder

1/2   teaspoon baking soda

1/2   teaspoon salt

1 1/2   cups Organic cane sugar (You can use granulated sugar)

1   cup whole milk

1/2   cup coconut shortening (You can use simple shortening)

1/2   teaspoon pure almond extract (You can use pure vanilla extract only increase it to 1 teaspoon)

4   egg whites

 

For The Frosting:

1 1/2   cups unsalted butter, cold

5   egg whites

1   cup granulated sugar (I used organic cane sugar)

pinch of salt

2   teaspoons pure orange extract

Blueberry Jam for in between the layers

 

Preparing:

For The Cake:

  1.  Grease and flour two 8″ cake pans.
  2.  Combine flour, baking powder, baking soda, and salt in a bowl, set aside.
  3.  Cream together shortening and sugar.
  4.  With the mixer on low, add the milk slowly so as not to spatter.
  5.  Add the almond extract and mix well.
  6.  Add the eggs whites and mix well.
  7.  Add the flour mixture 1/3 at a time and mix well.
  8.  Divide batter evenly between the two cake pans.  Bake at 350 degrees for 25 to 35  minutes or  until a cake tester comes out clean when inserted.
  9.  Let the cakes cool for a bit before turning them out onto a cooling rack.
  10.  Remember to cool completely before frosting.

 

For The Frosting:

  1.  Remove butter from the refrigerator and cut into tablespoon sized pieces.
  2.  Place egg whites, sugar, and salt in a double boiler or a glass bowl over a pot of  boiling water.
  3.  Whisk constantly until the eggs reach 160 degrees.  This is necessary to kill  salmonella in the  raw eggs.
  4.  Remove from heat and in a stand mixer fitted with the whisk attachment, whisk on  high for 10  minutes or until the bowl cools to room temperature.
  5.  Switch to the paddle attachment and on medium speed beat in the butter 1  Tablespoon at a  time.
  6.  Turn mixer on high and beat frosting until light and fluffy, can take up to 10 minutes.  This is  where your faith comes in.  The meringue will collapse, but it will come back  together.
  7.  Mix in the orange extract.
  8.  Frost as usual spreading a layer of the blueberry jam between the layers.

 

 

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