RecipesMagazine

Lane Cake

Lane Cake
Lane Cake is a vegetarian dessert. One portion of this dish contains approximately 10g of protein, 24g of fat, and a total of 596 calories. This recipe serves 12. A mixture of raisins, egg whites, butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 5 hours.

Instructions

1
For the Cake: Adjust oven rack to center position and preheat oven to 375°F. Grease and flour the sides of three 9-inch cake pans; line the bottoms of the pans with rounds of parchment paper.
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All Purpose FlourAll Purpose Flour
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Baking PaperBaking Paper
OvenOven
2
In a large bowl, beat the egg whites until stiff peaks form. Set aside. In a separate large bowl, sift together the flour, salt, and baking powder three times. In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium high speed until light and fluffy, 3 to 5 minutes.
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Baking PowderBaking Powder
Egg WhitesEgg Whites
ButterButter
CreamCream
All Purpose FlourAll Purpose Flour
SugarSugar
SaltSalt
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Stand MixerStand Mixer
BowlBowl
3
Add the flour mixture to the butter alternately with the milk, in 2 to 3 additions each, beginning and ending with the flour. Beat in the vanilla. The batter will be extremely thick, more like a cookie dough.
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Cookie DoughCookie Dough
VanillaVanilla
ButterButter
All Purpose FlourAll Purpose Flour
MilkMilk
4
Remove bowl from stand mixer and using a rubber spatula, gently fold in about 1/3 of the egg white mixture. Fold in the remaining egg white mixture until just combined. The batter will still be thick. Divide evenly between three prepared cake pans and smooth surface with rubber sptaula.
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Egg WhitesEgg Whites
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Stand MixerStand Mixer
SpatulaSpatula
BowlBowl
5
Bake until a tester comes out clean, 25 to 30 minutes, rotating front to back half way through baking. Allow the cakes to cool in the pans for 10 minutes, and then turn out onto a wire rack to cool completely. If your cakes have formed domes, level them using a large serrated knife.
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Serrated KnifeSerrated Knife
Wire RackWire Rack
OvenOven
1
Whisk egg yolks until they have become lightly frothy.
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Egg YolkEgg Yolk
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WhiskWhisk
2
Add the sugar and salt; continue beating until mixture is pale yellow and forms smooth ribbons when it drips off the whisk, about 5 minutes.
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SugarSugar
SaltSalt
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WhiskWhisk
3
Melt the butter in the top of a double boiler over low-medium heat; once melted, add egg-sugar mixture; stir constantly until the mixture thickens.
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ButterButter
SugarSugar
EggEgg
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Double BoilerDouble Boiler
4
Remove from heat; stir in the raisins, coconut, nuts, 3/4 cup of the brandy, and vanilla.
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CoconutCoconut
RaisinsRaisins
VanillaVanilla
BrandyBrandy
NutsNuts
5
Place cling plastic wrap directly on top of the custard, to prevent a skin from forming.
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CustardCustard
WrapWrap
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Plastic WrapPlastic Wrap
6
Let chill in the refrigerator for 1 hour.
7
For the Frosting: In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites until they hold soft peaks. Set aside.
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Egg WhitesEgg Whites
FrostingFrosting
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Stand MixerStand Mixer
WhiskWhisk
BowlBowl
8
Combine the sugar and water in a small saucepan set over medium high heat. Cook, stirring occasionally. Once it comes to a boil, continue stirring, more frequently, until the sugar is dissolved; boil the syrup until it registers 248°F on a candy thermometer.
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SyrupSyrup
SugarSugar
WaterWater
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Candy ThermometerCandy Thermometer
Sauce PanSauce Pan
9
With the mixer running add the hot syrup to the egg whites, in a slow, steady stream. If any of the sugar hardens while mixing, just remove the piece (it should be easy to remove).
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Egg WhitesEgg Whites
SugarSugar
SyrupSyrup
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BlenderBlender
10
Add the vanilla, beating the icing until it is smooth and cool
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VanillaVanilla
IcingIcing
1
Place the first cake layer on a serving plate, flat (un-cut) side up.
2
Spread it with half of the custard filling, keeping a 1/2 inch margin around the edges—the weight of the next layer will spread the filling to the edges.
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CustardCustard
SpreadSpread
3
Place another cake layer on top of the frosting, once again so that the flat side faces up.
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FrostingFrosting
4
Spread the remaining filling on top of this layer, once again leaving a margin.
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SpreadSpread
5
Place the third cake layer on top, flat side up. Frost all over with frosting.
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FrostingFrosting
DifficultyExpert
Ready In5 hrs
Servings12
Health Score5
Vegetarian
DietsLacto Ovo Vegetarian
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