Monday, April 8, 2013

Dolley Madison's Layer Cake

Dolley Madison's Layer Cake
Cupcake Ranking: 4 Cupcakes
I have to admit; I was excited for this cake.  I love American History and this was one of those Historic recipes.  Granted it wasn't a dash of this and a lb of that, but it was translated and it worked out really well.  The frosting was really mapely and the cake was moist and spongey.  I am definetely going to use the frosting on donuts.  Yum.  And the cake will be great for strawberry shortcake.  It was fun!
1 C (2 sticks) unsalted Butter, plus more for pans
8 large Egg whites
2 1/2 C Sugar
1 C Milk
3 C all-purpose Flour
3/4 C Cornstarch
2 1/2 tsp pure Vanilla extract
Preheat oven to 350 degrees. Butter four 8-by-2-inch (I did two 9 inch) round cake pans, set aside.
Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until stiff peaks form; set aside.
In the clean bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. With the mixer running, slowly add milk; mix until well combined. Sift together flour and cornstarch; slowly add to mixer and beat until well combined. Add vanilla and mix well.
Gently fold in reserved egg whites and divide evenly between prepared pans. Bake until cake springs back when lightly touched, 30 to 35 minutes. Let cool in cake pans on wire racks, about 10 minutes.
Remove from pans and let cool completely on wire racks.
Caramel Icing Ingredients
3 C light-Brown sugar
1 C light Cream
2 Tbs unsalted Butter
1 tsp pure Vanilla extract
Whisk together sugar, cream, and butter in a medium bowl. Set bowl over (but not touching) simmering water, cook until thickened, about 20 minutes. Remove bowl from heat; stir in vanilla. Let cool. (After 20 minutes, the ingredients were still grainy.  So, I brought the ingredients up to a boil, on the stovetop, and the grainyness went away and the caramel sauce wasn't runny and DELICIOUS).
Place 4 strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Pour over about 1/2 cup icing, spreading evenly to cover. Repeat process with 2 more layers. Repeat process with two more layers. Place the remaining layer on top of the third layer and cover cake completely with remaining icing.
Rach's Tips: The cake was really yummy.  After I brought the icing up to a boil, I let it boil for about five minutes.  I shouldn't have.  The carmel sauce tasted great but was too thick.  It was like ice cream carmel sauce.  I think if you just bring it up to a boil, the ingredients won't be grainy and the sauce will be like a thick glaze.  This cake was truly delicious and has potential for many variations depending on the time of year (i.e. berries, whipoping cream etc).