Tuesday, January 15, 2013

Sandy's Birthday Cake

My relationships with my coworkers is kind of weird. We like love each other. We also go big for birthdays. So so big. My gal, Sandy, celebrated her 26th (well, that's what we're calling it) birthday last week and I asked her for her favorite flavor combos. She likes raspberries and vanilla, so by golly, that's what she got!

I made a white cake, which included fluffy egg whites which I have never made ever. Have you ever whipped egg whites to form peaks? It's pretty cool actually. Between the layers I spread Trader Joe's organic raspberry fruit spread. The cake was topped with a vanilla glaze. If you're a regular reader of this here blog, you know how much I love glazes as evidenced here, here and here.

I brought the cake to work and Sandy's reaction was priceless. Just exactly what I hoped for. Gotta say, the cake went along nicely with the giant helium filled dolphin balloon and our favorite Ermahgerd Ertz Yehr Buhrthder meme wallpapering her desk. Sandy is special.

White Cake
*Recipe adapted from Cooks.com
  • 1 cup butter 
  • 2 cups sugar 
  • 3 cups all purpose flour 
  • 1 cup milk 
  • 2 tbsp. baking powder 
  • pinch of salt 
  • 8 egg whites 
  • 1 tsp. pure vanilla
Preheat oven to 325°F. Grease and lightly flour 2 9-inch round cake pans, shaking out excess flour. For ease of removal, cake pans may be lined on bottom with parchment paper. 

Cream softened butter thoroughly. Add sugar and beat until light and fluffy.

In a separate bowl sift together flour, baking powder, salt until combined well.

In a third bowl stir together milk and vanilla.

Add alternately, in this order, 1/3 flour mixture, 1/2 milk mixture, 1/3 flour mixture, remaining milk, remaining flour mixture to the butter and sugar mixture.

In a clean bowl, beat the egg whites until stiff peaks form; the whites should be shiny and not dry in appearance.

Using a spatula, fold the whites into the batter gently, using a cutting motion, down through the center, across the bottom, up the sides, turning the bowl 1/4 turn with each fold and continuing until the egg whites are incorporated into the batter. It's OK for some puffs of egg white to still be visible; the goal is to keep as much air in the whites as possible. Don't overdo the folding in.

Divide the batter between the two cake pans. Be sure to tap the pans against the counter a few times to level the batter and get rid of any air bubbles. Bake the cake in a preheated 325°F oven for about 35 to 45 minutes, or until a toothpick inserted in center comes out clean. The lower baking temperature and longer baking time is to help your cake bake up with a flat top instead of a domed one.

Cool on wire rack for 5 minutes before removing from pans. Let cakes come to room temp, then put them in the fridge for a bit. This will help prevent crumbs when frosting. Layer in whatever filling you like whether it be frosting, fruit spread, chocolate mousse...

Vanilla Glaze
*Recipe adapted from allrecipes.com
  • 1 1/2 cups powdered sugar
  • 3 ish tbsp milk
  • 1/8 tsp salt
  • 1/4 tsp vanilla extract
  • 1 tsp melted butter
  • 1 tsp light corn syrup   
Combine all ingredients and mix until creamy. Feel free to adjust to desired consistency. More milk for a looser glaze, more powdered sugar or corn syrup to firm it up.

After I poured the glaze over the cake and let it spread and fall over the edge to the perfect "drippy" look, I put the cake in the fridge for the glaze to set.

Happy Birthday, Sandles!!


  1. Replies
    1. Oh, Shannon, you should! I'm pretty sure your boys would eat it up!


  2. These pictures and this cake look absolutely delicious!
    xo TJ

    1. Thank you, TJ! The woman of honor sure liked it, or so she told me ;)


  3. This looks amazing. Now I'm hungry.

    1. Haha! Cake'll do that to ya. Thanks, Brad!

      Ash & Jess


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