Thursday, January 27, 2011

happy birthday...

Even if it's not your day o' birth, don't you want it to be so you can make this cake?

In that spirit, I would like to announce:
Hence forth the weekly celebration on my birthday. Cake for everyone.

Yellow Cake:

2 1/2 cups AP flour
1 tablespoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
4 eggs
1 cup white wine
1 cup olive oil
1 teaspoon vanilla
7 ounces raspberry jam, preferably homemade, but I used Bonne Maman

1. Preheat oven to 350.

2. Butter and lightly flour nine-inch cake pans.

3. Sift together flour, salt, and baking soda. Set aside.

4. In a standing mixer, blend sugar and eggs on med-high for a minute. Slowly mix in vanilla, wine, and oil.

5. Gently fold dry ingredients into cake batter until smooth.

6. Pour batter into prepared pans and bake for 25-30 minutes until cake tester comes out clean. Cool on wire racks.

7. Spread jam on one layer; then top with the other. Frost top layer with icing (recipe below).

Bittersweet Chocolate Buttercream Icing:

1/2 cup unsalted butter, softened
1 cup confectioners sugar
1/2 cup Dutch processed cocoa
1/4 cup whole milk
1 teaspoon vanilla

1. Blend the butter and sugar. Fold in cocoa and gradually add milk until it starts to look like icing -- you will need to whisk it vigorously. Mix in the vanilla.


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