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Buttermilk White Cake




Source of Recipe


Internet


List of Ingredients




3/4 cup vegetable shortening
2 1/4 cups granulated sugar
8 egg whites
3 cups all-purpose flour
1/4 teaspoon salt
3/4 teaspoon cream of tartar
3/4 cup buttermilk
1 teaspoon vanilla
1/2 teaspoon baking soda dissolved in 2 tablespoons warm water
Preserves for filling
Whipped ganache frosting


Recipe



1. Preheat oven to 350 F. Buter 2 (8-inch, 2-inch deep) round cake pans and line with rounds of parchment paper. Butter paper and dust pans with flour, knocking out excess.

2. In a medium bowl, sift together the flour, salt and cream of tartar.

3. In mixing bowl, cream shortening and sugar. Add egg whites, unbeaten, alternately with sifted flour, salt and cream of tartar, beating well.

4. Add buttermilk all at once and then add vanilla; beat until well blended. Add soda and water combination; blend well.

5. Pour into cake pans. Bake in middle of oven until a tester comes out clean, 30 - 35 minutes. Cool pans on a rack for 30 minutes, then invert onto racks, remove paper and cool completely.

Whipped Ganache Frosting:

1/2 pound bittersweet or semisweet chocolate
1 1/4 cups heavy cream

1. Chop chocolate finely using a serrated knife; place in a large heat-proof bowl.

2. Bring cream to a boil over medium-high heat; pour directly over chopped chocolate. Allow to sit 10 minutes. Use a rubber spatula to gently stir chocolate and cream until well combined and smooth. Let sit at room temperature until cooled and just thickened, stirring occasionally, about 30 minutes, but up to an hour depending on the temperature of the room. Put in fridge for 2 hours or over night to chill to a thicker consistency

3. Right before using whip thickened, chilled chocolate with electric mixer until spreading consistency, adding milk or cream while whipping to acheive proper thickness.

4. Assemble and ice cake according to directions.

Steps to properly assemble a cake:

Assembling cakes is a four-part process: cutting, filling, crumbing and icing (the last of which can in itself be quite an endeavor).

Hints:
• never work with a warm cake; it will crumble easily. Sometimes I chill a cake for a few hours or over night to make it easier to work with (it can also be wrapped tightly in plastic and frozen for 2 weeks, allowing it to thaw before using).

• to keep the cake stable the fillings should be as stiff as possible -- if you're using a flavoured whipped cream or mousse, make sure the cream is whipped to very (VERY) stiff peaks before adding the flavourings or it will be too soft and will ooze out the sides of the cake. Remember: whipped creams will eventually break down; prepare just prior to filling the cake

Cutting:
• start by leveling the layers: most cakes form a dome when baked, so the tops will need to be sliced off. Using a serrated knife, keeping it horizontal, cut off the rounded portions
• cut the cakes into additional layers; with your hand resting on the cake, place the knife on the side where you want to cut through the cake. Stand up (this is a very important step -- do NOT stand hunched over with your eye at the side of the cake -- this will NOT help to cut it evenly) and cut through the cake while rotating it at the same time.
• pick the order in which the cake layers will be put together -- choosing a stable, even layer for the bottom and the nicest looking one for the top with the other layers in the middle

Filling:
• if filling with preserves, spread a thin layer on the bottom cake layer and place the next layer on top of that and so on.
• if using ganache, a whipped-cream or icing-based filling, fill a pastry bag with coupler inside with the icing you are going to use to ice the outside of the cake and pipe a ring of icing around the edge of the bottom layer (this will create a reservoir to contain the filling and will prevent it from oozing into the final covering -- or out of the cake entirely)
• fill this reservoir with half (or a third, depending on how many layers you have) and spread it level with the ring without allowing the filling to extend above the border and place the second layer of cake on top of the first, making sure it is centered and level. Ring and fill this as before and do the same with any other layers. Centre the final layer on top of the others; press gently with your hand to level the cake

Crumbing:
• place the filled cake in the centre of your turntable and place a small amount of icing onto the side of the cake with an off-set or flat spatula
• working around the side of the cake, smooth out the icing and "seal" in the crumbs. Next, ice the top, smoothing it to a nice, flat finish (you will need about 1 cup of icing to crumb a 9" round cake)
• chill the cake for at least 15 minutes; cakes crumbed with whipped cream or whipped chocolate ganache should be placed in the freezer and not removed from the freezer until you are ready to glaze them

Icing:
• you may decide simply to ice the top of the cake, putting enough icing on the sides to help coatings like chocolate shavings, crumbs, nuts or shredded coconut adhere.
• for more refined embellishments like piping and appliquéd chocolate decorations, the smooth finish achieved with a final coating of buttercream or chocolate glaze is best. Whipped cream, is not stiff enough to create or support decorations, so finish the sides with one of the coatings mentioned above or serve it plainly iced.
• your final coat of icing should be thin -- just thick enough to cover the crumb coat. Place the cake in the centre of the turntable and with a metal spatula, spread small amounts of icing over the sides of the cake. Using approximately 2 cups of icing to finish the sides, run the bottom edge of the spatula along the bottom edge, being sure to keep the spatula upright. Hold the spatula perpendicular to and flush against the edge to ensure even distribution of the icing, reloading as needed until sides are covered.
• smooth the sides by holding the spatula upright against the side of the cake; slowly spin the turntable without lifting the spatula from the cake's surface. Remove any excess icing with the spatula. Sometimes it is helpful to have a container of hot water nearby to dip the spatula in (dry it afterwards) -- the heat will melt the icing, giving it a smooth surface
• a lip of excess icing will have formed at the top edge of the cake -- use your spatula to gently sweep the excess buttercream towards the centre around the entire circumference of the cake until the top is smooth and level, adding icing as you go to completely and evenly cover the top of the cake
• add icing embellishments (roses, pansies) or other decorations as desired, suited to occasion
• chill cake until one to four hours before serving