Cakes
Cakes, Tortes, Tarts & More...
White Layer Cake
Ingredients:
1 cup (2 sticks unsalted butter, softened at room temperature
1½ cups sugar
2 teaspoons vanilla extract
6 egg whites
3 cups sifted cake flour or 2⅔ cups unsifted all-purpose flour
4 teaspoons baking powder
1/4 teaspoon salt
1¼ cups milk
Rich Buttercream Frosting
Directions:
1. Spray two 9-inch round cake pans with cooking spray. Line bottoms with parchment paper and spray again with cooking spray; set aside.
2. Preheat oven to 350º F (180º C).
3. In a medium bowl, combine flour, baking powder and salt. Set aside.
4. Beat butter and vanilla extract in a large bowl with an electric mixer on medium speed until creamy.
5. Beat in sugar until light and fluffy. Add egg whites, 2 at a time, beating well after each addition.
6. On low speed, beat in a third of flour mixture followed by half of milk. Repeat additions, ending with flour mixture, until well mixed.
7. Pour batter into prepared cake pans. Bake in preheated oven for about 30 to 35 minutes or until a cake tester (or wooden pick) inserted into the centre comes out clean.
8. Cool cake layers in pans on wire rack for 10 minutes. Remove from pans and cool completely on wire racks, about 45 minutes.
9. Fill and frost cake with Rich Buttercream Frosting.
10. Cover and refrigerate up to 24 hours for best taste.
Makes 12 to 16 servings.
Tips:
If piping decorations on cake, make a second bach of frosting.
Let cake stand 1 hour on room temperature before serving.
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Onion was certainly cultivated by the Egyptians as far back as 3200 BC. Egyptians made offerings of onions to their gods, took oats on an onion, they used onions as part of the mummification process and depicted the onions frequently in their tomb paintings. The ancient Egyptians also traded eight tones of gold for onions to feed builders of the pyramids. The builders of the famous pyramids at Giza were reputed to have been paid partly in onions.
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