Perfect Party CakePosted: February 17, 2010
For my second birthday cake I wanted to try The Perfect Party cake by Dorie I have been hearing about for quite awhile. I didnt use the fruity extracts but more vanilla and filled and topped the layers with a chocolate ganache. It was perfect. I still love the vanilla bean cake I have made, but this is definitely one I will make again..my close CLOSE 2nd!!
2 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups whole milk
4 large egg whites
1 1/2 cups sugar
1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
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.
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).
Chocolate ganache: from epicurious.com
2 1/2 cups heavy cream
20 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped in a food processor
Bring cream to a simmer in a 3- to 4-quart saucepan and remove from heat. Whisk in chocolate until smooth. Transfer ganache to a bowl and chill, covered, stirring occasionally, until thickened but spreadable, about 4 hours. (If ganache becomes too thick, let stand at room temperature until slightly softened.)
Assemble cake with ganache in between the layers and frost with remaning ganache.