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    You are in: Home / Recipes / Perfect Party Cake Recipe
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    Perfect Party Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Scarlett516's Note:

    This is from Dorie Greenspan's book "Baking From My Home to Yours." I made this for a cooking group I used to be a part of and it's delicious! This can be stored in the refrigerator for two days, but tastes best at room temperature.

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    Ingredients:

    Yield:

    cake

    Units: US | Metric

    For the Cake

    For the Buttercream

    For Assembly

    Directions:

    1. 1
      For the cake:.
    2. 2
      Center a rack in the oven and preheat to 350°F Butter two 9" cake pans and line bottoms with parchment paper rounds. Place on baking sheet.
    3. 3
      Sift together the cake flour, baking powder, and salt.
    4. 4
      In a separate, medium-sized bowl, whisk together the egg whites and milk.
    5. 5
      In another bowl, whisk together the lemon zest and sugar until fragrant. Or, you may rub the lemon zest and sugar together until fragrant.
    6. 6
      Add the butter to the sugar and lemon zest mixture and beat at medium speed for three minutes or until butter and sugar are light.
    7. 7
      Incorporate the extract and 1/3 flour mixture.
    8. 8
      Beat in half the milk/egg mixture and beat in half of the remaining flour mixture.
    9. 9
      Add the rest of the milk/egg mixture, then add in the rest of the dry ingredients.
    10. 10
      Beat for at least two more minutes until all the ingredients are fully incorporated and the batter is well aerated.
    11. 11
      Divide the batter evenly between the two pans and smooth tops with a rubber spatula.
    12. 12
      Bake for 30-35 minutes until the cake is springy to the touch or a toothpick inserted comes out clean. Cook for about 5 minutes in the pan, then invert and cool on wire racks the rest of the way.
    13. 13
      For the buttercream:.
    14. 14
      Put the sugar and egg whites in a double boiler, or heatproof bowl over a pot of simmering water. Whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, or about 3 minutes. (Sugar will be dissolved and it will look like shiny marshmallow creme.).
    15. 15
      Remove the bowl from the heat.
    16. 16
      Beat with a whisk on medium speed for about 5 minutes. If using an electric mixer, switch to paddle attachment and add butter one stick at a time, beating until smooth. You will need to beat it for about 6-10 minutes after all the butter is incorporated. The mixture may separate, but keep beating, it will come back together.
    17. 17
      While still beating at medium speed, gradually add the lemon juice, then the vanilla (be sure each addition is incorporated before adding more).
    18. 18
      To store, press a piece of plastic over it.
    19. 19
      For the Assembly:.
    20. 20
      Using a bread knife, level the top of each cake, then cut horizontally into two layers.
    21. 21
      Lay down one layer of cake on a cake round. Spread 1/3 preserves, then 1/4 buttercream.
    22. 22
      Repeat layers 1-3 until last layer of cake, which is placed upside down.
    23. 23
      Cover the cake with the remaining buttercream, then coat with coconut.

    Ratings & Reviews:

    • on August 29, 2010

      55

      I baked this for my birthday since I had never made Swiss meringue buttercream before. It was fabulous. I baked this at 345°. Tender moist white lemony flavored layers with the easiest instructions I found for SMBC icing. I wasn't sure if I was supposed to bake the cakes in their pans on the baking sheet, but I did and everything turned out.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Perfect Party Cake

    Serving Size: 1 (2272 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 7959.8
     
    Calories from Fat 3878
    48%
    Total Fat 430.9 g
    662%
    Saturated Fat 283.2 g
    1416%
    Cholesterol 1006.6 mg
    335%
    Sodium 3303.4 mg
    137%
    Total Carbohydrate 979.7 g
    326%
    Dietary Fiber 14.5 g
    58%
    Sugars 684.6 g
    2738%
    Protein 72.8 g
    145%

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