Prepare two 9-inch cake pans: Spray the bottom and the sides of the cake pans with PAM™ Baking spray. Dust the bottom and the sides of the cake pans with granulated sugar until lightly coated.
In a mixing bowl, at a medium speed, cream the butter. Adding in a little sugar at a time beat together until mixed and creamy. Add sifted cake flour, baking powder and milk, beat until smooth. Add vanilla. In a separate dry bowl beat the egg whites until soft peaks cling to the bowl, not stiff. Fold into the cream batter. Pour the batter into the prepared pans.
Optional: In lieu of an iced cake, for a toasted coconut topping generously sprinkle Bakers™ shredded coconut onto the top of the batter, covering the batter completely.
In a preheated oven, bake for 25 to 35 minutes or longer until a toothpick wipes clean from the center. Remove from the oven and allow to cool -down on a wire rack. When cool remove from the pan. Ice the top of the bottom layer with buttercream frosting. Set the next layer on top and ice the top and sides with buttercream frosting. Decorate as desired.
To make chocolate shaving using a carrot or vegetable scraper, holding over the top of the cake scrape on the side of the chocolate bar to make as many curls as desired.
Batter will also make 24 mini or 12 regular cupcakes as well as a 6-inch two- tier teacake.
Recipe by Ellen Easton. Ellen is the author of Afternoon Tea… Tips, Terms and Traditions and is an etiquette, lifestyle and tea consultant to leading hotels and tearooms, including The Plaza, Lady Mendl’s and the Waldorf-Astoria. Learn more here.
Prepare two 23-centimeter cake pans: Spray the bottom and the sides of the cake pans with PAM™ Baking spray. Dust the bottom and the sides of the cake pans with granulated sugar until lightly coated.
In a mixing bowl, at a medium speed, cream the butter. Adding in a little sugar at a time beat together until mixed and creamy. Add sifted cake flour, baking powder and milk, beat until smooth. Add vanilla. In a separate dry bowl beat the egg whites until soft peaks cling to the bowl, not stiff. Fold into the cream batter. Pour the batter into the prepared pans.
Optional: In lieu of an iced cake, for a toasted coconut topping generously sprinkle Bakers™ shredded coconut onto the top of the batter, covering the batter completely.
In a preheated oven, bake for 25 to 35 minutes or longer until a toothpick wipes clean from the center. Remove from the oven and allow to cool -down on a wire rack. When cool remove from the pan. Ice the top of the bottom layer with buttercream frosting. Set the next layer on top and ice the top and sides with buttercream frosting. Decorate as desired.
To make chocolate shaving using a carrot or vegetable scraper, holding over the top of the cake scrape on the side of the chocolate bar to make as many curls as desired.
Batter will also make 24 mini or 12 regular cupcakes as well as a 15-centimeter two- tier teacake.
Recipe by Ellen Easton. Ellen is the author of Afternoon Tea… Tips, Terms and Traditions and is an etiquette, lifestyle and tea consultant to leading hotels and tearooms, including The Plaza, Lady Mendl’s and the Waldorf-Astoria. Learn more here.
Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
