The trick to this fluffy frosting on this Lord Baltimore Cake is adding the hot sugar mixture as soon as the egg whites have been beaten to soft peaks. Time it right by beginning to beat the egg whites when the sugar mixture reaches 230°.
Lord Baltimore Cake
2014-12-12 04:10:35
Yield: 1 (8-inch) 3-layer cake
Cake
- 3 cups all-purpose flour
- 1 1⁄2 cups sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 3⁄4 cup butter, cut into pieces and softened
- 1 1⁄2 cups whole milk
- 6 large egg yolks
- 1 teaspoon vanilla extract
Filling
- 2 cups White Frosting, divided (recipe follows)
- 1 cup Buttered Pecans, chopped and divided (recipe on page 76)
- 1 cup sweetened flaked coconut, divided
- 6 tablespoons cherry preserves, divided
Instructions
- Preheat oven to 350°. Spray 3 (8-inch) round cake pans with nonstick baking spray with flour.
- Set aside.
- For cake: In a large bowl, stir together flour, sugar, baking powder, and salt. Add butter and milk; beat at low speed with an electric mixer until combined. Increase speed to high; beat 2 minutes, stopping occasionally to scrape sides of bowl. Reduce speed to medium. Add egg yolks, one at a time, beating well after each addition. Stir in vanilla. Divide batter evenly among prepared pans.
- Bake until a wooden pick inserted in center comes out clean, approximately 25 minutes. Let cool in pans 10 minutes. Remove from pans, and let cool completely on wire racks.
- For filling: On a cake plate, place 1 cake layer; spread top with 1 cup White Frosting. Sprinkle with 1⁄2 cup Buttered Pecans and 1⁄2 cup coconut. Drop half of preserves by teaspoonfuls over coconut. Repeat with another cake layer, 1 cup White Frosting, and remaining Buttered Pecans, coconut, and preserves. Top with remaining cake layer. Spread remaining White Frosting over top and sides of cake. Let stand at least 30 minutes before serving.
Taste of the South https://tasteofthesouthmagazine.com/
White Frosting
2014-12-12 04:13:33
Yield: approximately 6 cups
Ingredients
- 1 cup plus 3 tablespoons sugar, divided
- 1⁄3 cup water
- 1 tablespoon light corn syrup
- 1⁄8 teaspoon salt
- 4 large egg whites
- 1⁄4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- In a small heavy saucepan, combine 1 cup sugar, 1⁄3 cup water, corn syrup, and salt; swirl saucepan to moisten sugar. Bring to a boil over medium-high heat, stirring just until sugar dissolves. Cook, without stirring, until a candy thermometer reads 238°, approximately 5 minutes. Remove from heat.
- Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar at high speed until foamy. Gradually add remaining 3 tablespoons sugar, beating just until soft peaks form.
- With mixer on medium speed, gradually add hot sugar mixture to egg whites. Increase speed to high; beat just until stiff peaks form. Beat in vanilla. Use immediately.
Taste of the South https://tasteofthesouthmagazine.com/
Buttered Pecans
2017-01-04 20:37:31
Yield: 1 cup
Ingredients
- 1 cup finely chopped pecans
- 1 tablespoon butter
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°.
- On a small rimmed baking sheet, combine pecans, butter, and salt. Bake, stirring occasionally, until pecans are toasted, approximately 6 minutes. Let cool completely.
Taste of the South https://tasteofthesouthmagazine.com/
