A First Birthday Party- and Italian Cream Cake
Italian Cream Cake
1/2 cup butter
1/2 cup shortening
2 cups sugar
5 eggs, separated (I add a couple of extra yolks for a richer cake, if I have them on hand)
1 cup buttermilk
2 cups flour
1 teaspoon baking soda
1 teaspooon vanilla
3 1/2 ounces sweetened shredded coconut
1 cup pecans
1/4 teaspoon salt
Preheat oven to 350 degrees.
Butter and line with parchment 3- 9 inch cake pans.
Whisk together flour and baking soda and set aside.
Cream the butter, shortening and sugar together in the bowl of a stand mixer until light and fluffy. Then add the egg yolks one at a time.
Add the flour/soda mixture in three alternate with the buttermilk beginning and ending with the flour.
Scrape the batter into a large mixing bowl. Clean the mixing bowl of the stand mixture very well, then beat the egg whites with the salt until they form fairly sitff peaks , but not until they are dry (ignore that advice about being able to turn the bowl over with out the egg whites moving).
Fold the egg whites in three additions, into the cake batter using a large whisk for the first two additions, and a spatula for the last to get it completely combined.
Bake at 350 degrees for 30-35 minutes, until the center fo the cakes spring back lightly when touched, and/or a toothpickinserted comes out clean. Ice with Cream Cheese Frosting.
Cream Cheese Frosting
I was so happy to acquire this recipe when I was in culinary school, as I often had problems with cream cheese frostings being too soft and melty before that. The solution is to use a pouring fondant instead of powdered sugar. Pouring fondant utilizes an invert sugar, which makes for a much more stable frosting. It is available by mail order from Albert Uster Imports.
8 ounces butter, at room temperature
1 pound pouring fondant
3 pounds cream cheese at room temperature
Cream together the butter and fondant until fluffy. Add the cream cheese, blending in slowly. Beat only until smooth.