Vanilla Cake with Italian Meringue Frosting

Name: Vanilla Cake with Italian Meringue Frosting
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoons baking powder; 1 teaspoons baking soda; 5 Tbsps butter, softened; 2 teaspoons cake flour; 651 milliliters 11 ounces cake flour (about; 2 Tbsps canola oil; 0 teaspoons cream of tartar; 3 larges egg whites; 3 larges egg yolks; 118 milliliters bottled lemon curd; 59 milliliters 1% low-fat milk; 237 milliliters nonfat buttermilk; 1 teaspoons salt; 1 Dash salt; 158 milliliters sugar, divided; 237 milliliters sugar, divided; 1 teaspoons vanilla extract; 1 teaspoon vanilla extract; 59 milliliters water

The recipe Vanilla Cake with Italian Meringue Frosting could satisfy your Mediterranean craving in around 45 minutes. This dessert has 255 calories, 5g of protein, and 7g of fat per serving. This recipe serves 16. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up canolan oil, egg yolks, vanillan extract, and a few other things to make it today.

Instructions

Preheat oven to 35

Equipment you will use

Oven

To prepare cake, lightly coat 2 (8-inch) round metal cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray; dust each pan with 1 teaspoon flour.

Ingredients you will need

Cooking Spray

All Purpose Flour

Equipment you will use

Wax Paper

Frying Pan

Weigh or lightly spoon 11 ounces (about 2 3/4 cups) flour into dry measuring cups; level with a knife.

Ingredients you will need

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Combine 11 ounces flour, baking powder, baking soda, and 1/2 teaspoon salt in a medium bowl, stirring well with a whisk.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Combine buttermilk and low-fat milk.

Ingredients you will need

1 Percent Milk

Buttermilk

Combine 1 cup sugar and butter in a large bowl; beat with mixer at medium speed until well blended.

Ingredients you will need

Butter

Sugar

Equipment you will use

Blender

Bowl

Add canola oil and egg yolks, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla extract.

Ingredients you will need

Vanilla Extract

Canola Oil

Egg Yolk

Add flour mixture and milk mixture alternately to butter mixture, beginning and ending with flour mixture and beating just until combined.

Ingredients you will need

Butter

All Purpose Flour

Milk

Place 3 egg whites in a medium bowl; beat with a mixer at high speed until foamy, using clean, dry beaters. Gradually add remaining 2 tablespoons sugar, beating until stiff peaks form. Gently fold egg white mixture into batter. Divide batter evenly between prepared pans.

Ingredients you will need

Egg Whites

Sugar

Equipment you will use

Blender

Bowl

Bake at 350 for 28 minutes or until a wooden pick inserted into center comes out clean. Cool in pans 10 minutes on wire racks. Loosen edges with a knife, and invert cakes onto racks. Cool completely; discard wax paper.

Equipment you will use

Wax Paper

Oven

Knife

To prepare frosting, combine 2/3 cup sugar, 1/4 cup water, and dash of salt in a small saucepan over medium-high heat; bring to a boil, stirring just until sugar dissolves. Cook, without stirring, until a candy thermometer registers 240 (about 4 minutes).

Ingredients you will need

Frosting

Candy

Sugar

Water

Salt

Equipment you will use

Candy Thermometer

Sauce Pan

Combine cream of tartar and 3 egg whites in large bowl; beat with a mixer at high speed until foamy. Gradually add the remaining 2 tablespoons sugar, beating at high speed until medium peaks form. Gradually pour the hot sugar syrup into the egg white mixture, beating first at medium speed and then at high speed until stiff peaks form. Beat in 1/2 teaspoon vanilla extract.

Ingredients you will need

Cream Of Tartar

Vanilla Extract

Simple Syrup

Egg Whites

Sugar

Equipment you will use

Blender

Bowl

To prepare filling, place lemon curd in a medium bowl. Gently fold 1/3 cup meringue into the curd. Fold an additional 2/3 cup meringue into curd mixture.

Ingredients you will need

Lemon Curd

Equipment you will use

Bowl

Place 1 cake layer on a plate; spread filling over top of cake, leaving a 1/4-inch border. Top with remaining cake layer.

Ingredients you will need

Spread

Spread the remaining frosting over sides and top of cake.

Ingredients you will need

Frosting

Spread

Equipment

Ingredients

Servings:

1teaspoons

baking powder 1teaspoons

baking soda 5Tbsps

butter, softened 2teaspoons

cake flour 651milliliters

11 ounces cake flour (about 2Tbsps

canola oil 0teaspoons

cream of tartar 3larges

egg whites 3larges

egg yolks 118milliliters

bottled lemon curd 59milliliters

1% low-fat milk 237milliliters

nonfat buttermilk 1teaspoons

salt 1Dash

salt 158milliliters

sugar, divided 237milliliters

sugar, divided 1teaspoons

vanilla extract 1teaspoon

vanilla extract 59milliliters

water

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Casaloste Chianti Classico Riserva. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 28 dollars per bottle.