White Velvet Cake With Marshmallow Frosting
Jul 14, 2013 16:31:38 GMT -5
Post by PurplePuppy on Jul 14, 2013 16:31:38 GMT -5
White Velvet Cake With Marshmallow Frosting
Grease two 9 inch cake pans and line the bottoms with parchment paper. Preheat oven to 325 degrees F.
Sift together and set aside:
1 1/4 cups sifted all purpose flour
1 1/2 cups sifted cake flour
1/2 teaspoon baking soda
1 1/2 tsp baking powder
1 teaspoon salt
1 1/2 cups sugar
In the bowl of an electric mixer beat together well at high speed with whisk attachment until light and fluffy :
2/3 cup vegetable oil
1/3 cup vegetable shortening at room temperature
3 tablespoons good quality vanilla extract
Beat in, one at a time,
3 large eggs
Fold in the dry ingredients alternately with:
1 1/2 cups buttermilk
I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
Marshmallow Frosting
4 egg whites
¼ tsp cream of tarter
2 tsp vanilla extract
1 1/4 cups sugar
½ cup corn syrup
1/4 cup water
In a small saucepan combine sugar, corn syrup and water. Bring to a boil over medium heat and continue to cook until the mixture reaches 240 degrees F on a candy thermometer or when a teaspoonful of the mixture dropped into ice water forms a soft ball that holds its shape when cool.
Whip the egg whites, cream of tartar and vanilla extract to soft peaks in a large bowl. With the mixer on medium high speed, slowly begin to pour the sugar syrup down the side of the egg white bowl in a thin continuous stream. Continue to whip the frosting until it forms stiff peaks.
Frost your cake immediately with this frosting while it is still slightly warm as it is easier to spread smoothly than if allowed to cool completely.
Grease two 9 inch cake pans and line the bottoms with parchment paper. Preheat oven to 325 degrees F.
Sift together and set aside:
1 1/4 cups sifted all purpose flour
1 1/2 cups sifted cake flour
1/2 teaspoon baking soda
1 1/2 tsp baking powder
1 teaspoon salt
1 1/2 cups sugar
In the bowl of an electric mixer beat together well at high speed with whisk attachment until light and fluffy :
2/3 cup vegetable oil
1/3 cup vegetable shortening at room temperature
3 tablespoons good quality vanilla extract
Beat in, one at a time,
3 large eggs
Fold in the dry ingredients alternately with:
1 1/2 cups buttermilk
I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.
Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
Marshmallow Frosting
4 egg whites
¼ tsp cream of tarter
2 tsp vanilla extract
1 1/4 cups sugar
½ cup corn syrup
1/4 cup water
In a small saucepan combine sugar, corn syrup and water. Bring to a boil over medium heat and continue to cook until the mixture reaches 240 degrees F on a candy thermometer or when a teaspoonful of the mixture dropped into ice water forms a soft ball that holds its shape when cool.
Whip the egg whites, cream of tartar and vanilla extract to soft peaks in a large bowl. With the mixer on medium high speed, slowly begin to pour the sugar syrup down the side of the egg white bowl in a thin continuous stream. Continue to whip the frosting until it forms stiff peaks.
Frost your cake immediately with this frosting while it is still slightly warm as it is easier to spread smoothly than if allowed to cool completely.