WHITE TRILLIUM CAKE
SUBMITTED BY DJD01 UPDATED: JANUARY 29, 2017
This cake was known in Louisville as Jenny Benedict's Souffle' Cake. Jenny Benedict was famous for the sandwiches, cakes, and the ice creams that she served at her restaurant and in catering debutante parties and weddings in the early days of the twentieth century. We are told that Miss Benedict was very partial to flavoring her cakes with rum.
Heritage of Southern Cooking by Camille Glenn.
YIELD: 8-10 servings INGREDIENTS
CAKE:
3 c. sifted all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 c. (2 sticks) butter, cut into pieces 2 c. sugar
1 Tbls. milk
1 c. water *
1 tsp vanilla or rum extract
6 lg. egg whites (approx. 6 oz.)
The water in the cake may surprise you, but water makes a lighter white cake than milk.
BUTTER FROSTING:
1 1/2 c. (3 sticks) butter, cut into pieces 5 1/2 c. powdered sugar, sifted
2-5 Tbls. heavy cream, warmed
1 Tbls. vanilla or rum extract
PREPARATION
CAKE: 1. Preheat oven to 350 F. 2. Combine the sifted flour, baking powder and salt, and sift again. Set aside. 3. Cream the butter and sugar thoroughly with an electric mixer. Add the
milk and beat hard (the mixture will become smoother). 4. Add the flour mixture to the butter and sugar in batches, alternating with the water, beating it in by hand with a rubber spatula or whisk. Add the extract and mix well. 5. Beat the egg whites until they hold a stiff peak, but are not dry and grainy. Gently fold them into the batter. 6. Spoon the batter into 2 greased and lightly floured or wax-paper lined 9-inch cake pans. Place the pans on the middle rack of the oven and bake until the layers spring back at once when lightly touched ... 30-35 minutes. 7. Remove the pans from the oven and allow them to rest a few minutes. Turn layers out onto cake racks and allow to cool completely. BUTTER FROSTING: 1. Cream the butter and sugar together in a processor or with an electric mixer. 2. add the cream gradually, stirring until the frosting has a good spreading consistency. 3. Stir in your choice of extract.
SUBMITTED BY DJD01 UPDATED: JANUARY 29, 2017
This cake was known in Louisville as Jenny Benedict's Souffle' Cake. Jenny Benedict was famous for the sandwiches, cakes, and the ice creams that she served at her restaurant and in catering debutante parties and weddings in the early days of the twentieth century. We are told that Miss Benedict was very partial to flavoring her cakes with rum.
Heritage of Southern Cooking by Camille Glenn.
YIELD: 8-10 servings INGREDIENTS
CAKE:
3 c. sifted all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 c. (2 sticks) butter, cut into pieces 2 c. sugar
1 Tbls. milk
1 c. water *
1 tsp vanilla or rum extract
6 lg. egg whites (approx. 6 oz.)
The water in the cake may surprise you, but water makes a lighter white cake than milk.
BUTTER FROSTING:
1 1/2 c. (3 sticks) butter, cut into pieces 5 1/2 c. powdered sugar, sifted
2-5 Tbls. heavy cream, warmed
1 Tbls. vanilla or rum extract
PREPARATION
CAKE: 1. Preheat oven to 350 F. 2. Combine the sifted flour, baking powder and salt, and sift again. Set aside. 3. Cream the butter and sugar thoroughly with an electric mixer. Add the
milk and beat hard (the mixture will become smoother). 4. Add the flour mixture to the butter and sugar in batches, alternating with the water, beating it in by hand with a rubber spatula or whisk. Add the extract and mix well. 5. Beat the egg whites until they hold a stiff peak, but are not dry and grainy. Gently fold them into the batter. 6. Spoon the batter into 2 greased and lightly floured or wax-paper lined 9-inch cake pans. Place the pans on the middle rack of the oven and bake until the layers spring back at once when lightly touched ... 30-35 minutes. 7. Remove the pans from the oven and allow them to rest a few minutes. Turn layers out onto cake racks and allow to cool completely. BUTTER FROSTING: 1. Cream the butter and sugar together in a processor or with an electric mixer. 2. add the cream gradually, stirring until the frosting has a good spreading consistency. 3. Stir in your choice of extract.
No comments:
Post a Comment