lundi 31 mars 2008

First Daring baker challenge -Completed!-

pink_db

I was supposed to post this yesterday but since I was away, I couldn't until today :(

Nonetheless, I am very excited about this post. It is my FIRST completed DB challenge! I really look forward to making more of them :) I've been following this group for some time and finally decided to jump into the bandwagon.

I definitely enjoyed doing this cake. The only variations I made is that I used whipped cream for the frosting and perfumed it with lemon. I used marmalade for the middle layer also. The texture was first, moist and tender. I will definitely do it again for a special occasion, it was rather large for only the two of us :)

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Covering first layer with whipped cream

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Covering second layer with marmalade

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More whipped cream

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Stacked!



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Perfect Party Cake

Words from Dorie
Stick a bright-coloured Post-it to this page, so you’ll always know where to turn for a just-right cake for any celebration. The original recipe was given to me by my great dear friend Nick Malgieri, of baking fame, and since getting it, I’ve found endless opportunities to make it – you will too. The cake is snow white, with an elegant tight crumb and an easygoing nature: it always bakes up perfectly; it is delicate on the tongue but sturdy in the kitchen – no fussing when it comes to slicing the layers in half or cutting tall, beautiful wedges for serving; and, it tastes just as you’d want a party cake to taste – special. The base recipe is for a cake flavoured with lemon, layered with a little raspberry jam and filled and frosted with a classic (and so simple) pure white lemony hot-meringue buttercream but, because the elements are so fundamental, they lend themselves to variation (see Playing Around), making the cake not just perfect, but also versatile.

For the Cake

2 1/4 cups cake flour (updated 25 March)
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups whole milk or buttermilk (I prefer buttermilk with the lemon)
4 large egg whites
1 ½ cups sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature
½ teaspoon pure lemon extract

Getting Ready
Centre a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.

To Make the Cake
Sift together the flour, baking powder and salt.
Whisk together the milk and egg whites in a medium bowl.
Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.
Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
Beat in the extract, then add one third of the flour mixture, still beating on medium speed.
Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.
Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.
Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.
Divide the batter between the two pans and smooth the tops with a rubber spatula.
Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean
Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.
Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).

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11 commentaires:

Miss Ifi a dit...

Congratulations on your first Daring Bakers challenge!!! you did a great job with that cake.. because all that whipped cream and jam looks delicious!!! and the coconut yum!!!
Welcome to the Daring Bakers and I hope you enjoy all the adventures that you'll have following all of the recipes.

Lai-May - Aspiring Home-Chef a dit...

Thank you for your welcome miss ifi! I can't wait for the next challenges!

Lunch Buckets a dit...

Yay! It's beautiful - the marmalade looks great :)

Big Boys Oven a dit...

tangyness from the orang jam makes your cake so awesomely good!

Lai-May - Aspiring Home-Chef a dit...

lunch buckets - Thanks! It was really good also!

big boys oven - It was very good ! Not too sweet since I used whipped cream, and the tangyness was evident!

marye a dit...

congrats on your first challnege..you did a beautiful job!

Molly Loves Paris a dit...

That is really yummy looking whipped cream. I like whipped cream better than butter cream. And marmalade would be a really good filling. That cake sure has lots of possibilities.

Gretchen Noelle a dit...

What a lovely cake! Great job on your first DB challenge! Love the marmalade idea, I pondered it and think I may have preferred it! Oh well, next time. Welcome!

Lai-May - Aspiring Home-Chef a dit...

marye - Thanks for the congrats! I had lots of fun.

mollylovesparis- Me too! I looove whipped cream! I like buttercream also tho.

gretchennoelle - The marmalade was a bit subtle. I might replace the lemon rind with orange ones next time... Good luck!

Jj a dit...

Wow, your cake looks fantastic!

Bit O\' Sweets a dit...

The image, alone, is both enticing and inspiring. Thanks for sharing the image as well as the recipe for it!
(I got sidetracked on my search for a non-chocolate/not-so-chocolatey coffee flavored cake)

All the best to you!

Jeanne