Saturday, July 06, 2013

Lane cake from Cook's Country Test Kitchen



  • Cake
  • 1 cup whole milk, room temperature
  • 6 large egg whites, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups cake flour
  • 1 3/4 cups sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened
  • Filling
  • 5 tablespoons bourbon
  • 1 tablespoon whole milk
  • 1 teaspoon cornstarch
  • Pinch salt
  • 1/3 cup sweetened shredded coconut
  • 3/4 cup pecans
  • 3/4 cup golden raisins (see note)
  • 4 tablespoons unsalted butter
  • 3/4 cup sweetened condensed milk
  • 1/2 teaspoon vanilla extract
  • Frosting
  • 2 large egg whites (see note)
  • 1/4 teaspoon cream of tartar
  • 1/4 cup sugar
  • 2/3 cup light corn syrup
  • 1 teaspoon vanilla extract
Preparation
We like bourbon, but any whiskey will work. For the frosting, be sure to start with room-temperature egg whites to ensure that they'll heat to a safe temperature.
Mix batter:Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour two 9-inch cake pans. Whisk milk, egg whites, and vanilla in large measuring cup. With electric mixer on low speed, mix flour, sugar, baking powder, and salt until combined. Add butter, 1 piece at a time, and beat until only pea-size pieces remain. Pour in half of milk mixture and increase speed to medium-high. Beat until light and fluffy, about 1 minute. Slowly add remaining milk mixture and beat until incorporated, about 30 seconds.
Bake cakes:Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes. Cool cakes in pans 10 minutes, then turn out onto wire rack. Cool completely, at least 1 hour. (Cooled cakes can be wrapped in plastic and stored at room temperature for 2 days.)
Make filling:Whisk bourbon, milk, cornstarch, and salt in small bowl until smooth. Process coconut in food processor until finely ground. Add pecans and raisins and pulse until coarsely ground. Melt butter in large skillet over medium-low heat. Add processed coconut mixture and cook, stirring occasionally, until golden brown and fragrant, about 5 minutes. Stir in bourbon mixture and bring to boil. Off heat, add condensed milk and vanilla. Transfer to medium bowl and cool to room temperature, about 30 minutes. (Filling can be refrigerated in airtight container for 2 days. Bring filling to room temperature before using.)
Whip frosting:With electric mixer fitted with whisk attachment, whip egg whites and cream of tartar on medium-high speed until frothy, about 30 seconds. With mixer running, slowly add sugar and whip until soft peaks form, about 2 minutes; set aside. Bring corn syrup to boil in small saucepan over medium-high heat and cook until large bubbles appear around perimeter of pan, about 1 minute. With mixer running, slowly pour hot syrup into whites (avoid pouring syrup onto beaters, or it will splash). Add vanilla and beat until mixture has cooled and is very thick and glossy, 3 to 5 minutes.
Assemble cake:Place 1 cake round on serving platter. Spread filling over cake, then top with second cake round. Spread frosting evenly over top and sides of cake. Serve. (Cake can be refrigerated, covered, for 2 days. Bring to room temperature before serving.)
Serving Size
Serves 10 to 12
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