This week Carol of mix, mix…stir, stir selected Dorie Greenspan’s Perfect Party Cake for the TWD bakers to try. You must visit Carol at mix, mix…stir, stir because her blog has the most gorgeous photos! You can also get the recipe there and see how beautiful her Perfect Party Cake turned out! Really beautiful. Please visit the TWD site and click on the blogs on the sidebar to see how the other TWD bakers fared with their Perfect Party Cakes – I’m sure you’ll be amazed!
I had high hopes for this cake because I love anything lemon! (and chocolate…) I had extra large eggs where the recipe called for large eggs. I wasn’t sure if that would cause a problem or not so I went back to Google to see how many ounces each egg contained of egg whites. I got 2 answers, 1 egg contains ~ 1 ounce of egg whites or ~ 1.25 ounces of egg white. So I figured I would need either 4 or 5 ounces total. I received a helpful hint from Jaime of GOOD EATS ‘n sweet treats in regards to separating egg whites. Last week I had problems separating the egg whites and had some yolk fall into it which I spooned out. She advised it would turn out better to keep the whites totally separate from the yolks – no contamination from the yolks. So this time, I separated the egg whites in a separate dish before putting them together in the measuring glass. And after 3 extra large eggs, I had 5 ounces of egg whites. So I went with that.
Mixing the cake batter was no problem, except for forgetting Dorie’s helpful hints about having the buttermilk and the egg whites at room temperature. I had her helpful hints printed out and my grocery list noted on it which I took to the grocery store with me. When I got home from the grocery store, I didn’t have my helpful hints anymore. I started the cake batter and went online to check out the helpful hints. Oops. Had to wait for those items to get to room temperature. I have to say, I LOVE zest mixed with sugar! It smells so good, especially with lemon! The cake batter tasted really, really, really good!
After 25 minutes the cake looked done but I wasn’t completely convinced. I took it out after a few minutes and I think it was a few minutes too late. The sides of the cake have come away and looked a little burnt. And the cake didn’t rise that much at all. I was soo disappointed because it had looked Perfect going in! I wasn’t sure if I was going to slice these in half since they were so thin but I forged ahead.
I was a little hesitant about making the butter cream frosting after reading the P&Qs. I’ve never made butter cream frosting before and 3 sticks of butter is quite a lot of butter for frosting! After whisking the egg whites and sugar over simmering water for 3 minutes, it did not look like shiny marshmallow cream. I had to whisk it quite a bit longer to get there and my arm was hurting. (HAH! I’m such a wimp.) I was super encouraged when I got the marshmallow cream texture and it looked really nice after mixing it for 5 minutes after that. When I was done adding everything in and mixing for an additional 10 minutes I wasn’t sure if the texture was correct. I thought it looked pretty but was it ‘shiny, smooth, velvety, pristine’? Hmm. I don’t know, but I sure liked the taste of it!
I assemble the cake and 2/3 cup of raspberry preserves didn’t seem like enough so I used it sparingly and made it work. Unfortunately I wasn’t paying attention and only 1 of the layers has the raspberry preserve/butter cream middle. I accidentally put the 3rd layer on top of the second layer without putting butter cream on the second layer. Rats! O, well.
I took the cake to work this morning. I’m waiting for it to get to room temperature before serving it. I’m hoping to bring home a slice for the beau and so I can take a picture of a slice too. Sorry for the sorry pictures, I forgot my camera and had to use my cell phone!
I definitely plan on making this one again. The cake batter is so tasty I just can’t resist. Plus I’d like to have the cake rise like it’s suppose to so I’ll keep trying!
UPDATE: We just had the cake at work and I absolutely LOVE the flavor of this cake! I definitely plan on making this again, after all practice makes a Perfect Party Cake! I saved a piece to take home for the beau too!
Last Week: Coconut-Roasted Pineapple Dacquoise
Next Week: Katherine Hepburn Brownies