Sunday, January 30, 2011

John's Busy Town Cake

I would not make this cake again, it was too dense. The frosting was liked by everyone.
1 cup butter

1 1/2 cups white sugar

8 egg yolks

3/4 cup milk

1 1/2 teaspoons vanilla extract

2 cups cake flour

2 teaspoons baking powder

1/2 teaspoon salt


1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. Sift together the flour, baking powder and salt. Set aside.

2.In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.

3.Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks.
Quick Buttercream Frosting
1/2 cup (4 ounces) unsalted butter or non-transfat vegetable shortening (we used 1/4 cup of each)

pinch of salt

1 tablespoon meringue powder

1 teaspoon vanilla extract

2 1/2 to 3 cups (10 to 12 ounces) confectioners' sugar or glazing sugar

2 to 4 tablespoons (1 to 2 ounces) milk

Cream together the butter and/or shortening until fluffy. beat in the salt, meringue powder, and the vanilla. Add the confectioners' or glazing sugar, 2 tablespoons of the milk, and beat well.

Scrape the sides and bottom of the bowl. Adjust the consistency of the frosting as needed by adding more confectioners' sugar or milk. If you're not going to use the frosting right away, keep it at room temperature, covered, to prevent it from developing a dry crust.Yield: 2 1/2 cups

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