Who’s letting the good times roll with ice cream cake? Leave your links here!
Good morning, bakers! Leave your links for the angel food cake here!
Next up, just in time for Valentine’s Day — we’re making a vanilla bean angel food cake with milk chocolate glaze. Posting date is February 12.
- 3⁄4 cup (75 g) sifted confectioners’ sugar
- 3⁄4 cup (90 g) sifted cake flour
- 1⁄2 cup (55 g) sifted all-purpose flour
- 1 3⁄4 cups (420 ml) egg whites (from about 12 to 15 eggs), at room temperature
- 2 teaspoons warm water
- 1 1⁄2 teaspoons cream of tartar
- 1⁄2 teaspoon kosher salt
- 1 cup (200 g) sifted super-fine sugar
- 1 tablespoon vanilla paste
- 6 ounces (170 g) milk chocolate, chopped
- 1⁄4 cup plus 2 tablespoons (90 ml) heavy cream
- 1 tablespoon plus 1 1⁄2 teaspoons corn syrup
- Preheat the oven to 325°F (165°C) and position a rack in the center of the oven.
- Sift together the confectioners’ sugar and both flours into a medium bowl. Repeat the sifting process two more times.
- In the bowl of a standing mixer fitted with the whisk attachment, beat the egg whites and water on medium speed until frothy. Sprinkle the cream of tartar and salt over the mixture and beat on medium-high speed until soft peaks form. Gradually add the sifted superfine sugar and beat until peaks are droopy (somewhere between medium and stiff). Add the vanilla paste and whisk on low speed until just combined, about 10 seconds.
- Remove the bowl from the mixer and sprinkle one-third of the flour mixture over the egg whites. Fold it in very gently. Add half of the remaining flour and fold it in gently. Add the remaining flour and fold it in until just incorporated.
- Transfer the batter to an ungreased 10-cup (2.4-L) tube pan with a removable bottom; do not use a nonstick pan. Run an offset spatula through the batter to pop air bubbles and smooth the top of the batter.
- Bake the cake for 35 to 40 minutes, rotating the pan halfway through the baking time, until it is pale golden in color and a toothpick or skewer inserted near the center of the cake comes out clean. If the pan has feet, immediately invert it onto a work surface; if not, invert the pan and place the center of the tube onto the neck of a bottle or a metal funnel. Cool the cake completely.
- Once cooled, use a long, thin knife to cut around the sides of the cake and the center tube to loosen. Lift out the center tube with the cake still attached; run the knife between the cake and the bottom of the pan to loosen. Remove the cake from the center tube and invert it onto a wire rack. Place the rack with the cake onto a rimmed baking sheet lined with parchment.
- Place the chocolate in a large heatproof bowl and set aside.
- In a small saucepan over medium heat, combine the cream and corn syrup and bring just to a boil. Remove from the heat and pour the cream mixture over the chocolate. Let stand for 1 minute, then, starting in the center of the bowl and working your way out to the edges, slowly stir the chocolate and cream mixture in a circle until the chocolate is completely melted and the mixture is smooth.
- Drizzle the glaze over the top of the cake in a zigzag pattern. Let the glaze set, about 10 minutes, before serving. For the best cut, dip a serrated knife into hot water and dry it completely, then cut, using a sawing motion and trying not to press down on the cake while cutting. You can use any extra warm glaze to decorate individual slices if you are feeling decadent.
Great reviews from our bakers for the Nutella cookies this week — and one rogue baker!
Let’s see your cookies, bakers — leave your links here!
Get your sprinkles ready, bakers… we’re going to welcome 2017 with Baked Ultimate Birthday Cake! Posting date is January 1.
- 2 1⁄2 cups (315 g) cake flour
- 3⁄4 cup (90 g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3⁄4 teaspoon kosher salt
- 4 ounces (1 stick/115 g) unsalted butter, softened, plus more for the pans
- 1⁄2 cup (100 g) vegetable shortening, at room temperature
- 1 3⁄4 cups (350 g) granulated sugar
- 2 tablespoons pure vanilla extract
- 1 large egg
- 1 cup (240 ml) ice-cold water
- 1⁄2 cup (120 ml) whole milk
- 1⁄2 cup (120 ml) well-shaken buttermilk
- 1 cup (190 g) rainbow sprinkles
- 3 large egg whites, at room temperature
- 1⁄4 teaspoon cream of tartar
- 1 1⁄2 cups (300 g) granulated sugar
- 1⁄3 cup (40 g) all-purpose flour
- 1 1⁄2 cups (360 ml) whole milk
- 1⁄3 cup (75 ml) heavy cream
- 12 ounces (3 sticks/340 g) unsalted butter, softened but cool, cut into small pieces
- 1 1⁄2 teaspoons vanilla paste
- 1 teaspoon pure vanilla extract
- 1 to 1 1⁄4 cups (190 to 240 g) rainbow sprinkles
- Preheat the oven to 325°F (165°C). Butter three 8-inch (20-cm) round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour and knock out the excess flour.
- Sift both flours, the baking powder, baking soda, and salt together into a large bowl. Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. Add the sugar and vanilla and beat on medium speed until fluffy, about 3 minutes. Scrape down the bowl, add the egg, and beat until just combined.
- In a small bowl, whisk together the ice-cold water, milk, and buttermilk.
- Add the flour mixture to the mixer bowl in three separate additions, alternating with the water mixture, beginning and ending with the flour mixture; turn the mixer to low when you add the ingredients, then up to medium for a few seconds to incorporate. Scrape down the bowl, then mix on low speed for a few more seconds. Remove the bowl from the standing mixer, scatter the sprinkles across the top of the batter, and fold them in with a rubber spatula.
- In a medium bowl, whisk the egg whites and cream of tartar just until soft peaks form; do not overbeat. Gently fold the egg whites into the batter with a rubber spatula.
- Divide the batter among the prepared pans and smooth the tops. Bake for 40 to 45 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove from the pans, and let cool completely. Remove the parchment.
- In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened to the consistency of a light pudding, 10 to 15 minutes.
- Transfer the mixture to the bowl of a standing mixer fitted with the paddle attachment. Beat on high speed until cool, at least 7 to 9 minutes (you can speed up the process by pressing bags of frozen berries or corn against the sides and bottom of the mixing bowl). Reduce the speed to low and add the butter a few chunks at a time, every 20 to 30 seconds, while the mixer is constantly stirring; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy, 1 to 2 minutes. Add the vanilla paste and extract and mix until combined. If the frosting is too soft, place the bowl in the refrigerator to chill slightly, then beat again until it can hold its shape. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until it is spreadable.
- Place one cooled cake layer on a cake turntable (or a serving platter if you don’t own a cake turntable). Trim the top to create a flat surface, and evenly spread about 1 1⁄4 cups (215 g) of the frosting on top. Add the next layer, trim it, and frost it as before, then add the third layer (trim the final layer for a completely flat top, or feel free to leave it domed for an old-school appearance). Spread a very thin layer of frosting over the sides and top of the cake and place it in the refrigerator for about 15 minutes to firm up. (This is known as crumb coating and will help to keep loose cake crumbs under control when you frost the outside of the cake).
- Place the turntable on a parchment-lined baking sheet with raised sides. Frost the sides and top with the remaining frosting. Grab a fistful of sprinkles and turn the turntable with your free hand while tossing the sprinkles at the sides of the cake. Using the leftover sprinkles from the parchment (i.e., sprinkles that didn’t stick), continue turning and throwing until the cake (including the top) is covered in sprinkles. Chill the cake for about 5 minutes to set before serving.
Our bakers closed out the year with a tropical fruitcake that was no joke. See you all in 2017!
Who joined in for our last bake of 2016? Leave your links here.
Next up on the schedule: a boozy fruitcake! Posting date is December 18.
- 2 oranges
- 1 1⁄2 cups (240 g) diced dried pineapple (candied pineapple works as well)
- 1⁄2 cup (120 ml) good-quality dark or spiced rum
- 1 cup (200 g) granulated sugar
- 6 ounces (11⁄2 sticks/170 g) unsalted butter, cut into 1⁄2-inch (12-mm) pieces, plus more for the pan
- 1 1⁄2 cups (210 g) bread flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon kosher salt
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1⁄2 cup (50 g) toasted walnuts (see page 19), coarsely chopped
- 1⁄4 cup (60 ml) good-quality dark rum
- 1 1⁄4 cups (140 g) confectioners’ sugar, sifted
- 2 to 3 tablespoons good- quality dark rum
- Zest the oranges; you should have approximately 3 tablespoons. Juice 1 or 2 oranges until you have approximately 1⁄3 cup (75 ml) juice, and reserve; use the remainder for another purpose.
- In a medium saucepan, stir together the pineapple, 1⁄2 cup (120 ml) rum, and the orange juice. Bring to a boil over high heat, then reduce the heat to medium. Add the sugar and butter and stir until both are melted, then reduce the heat to low and simmer for about 5 minutes. The mixture should look like a thick syrup. Remove it from the stove, stir vigorously for 1 minute to release the heat, and allow to cool until lukewarm, at least 15 to 20 minutes. Set aside.
- Preheat the oven to 325°F (165°C) and position a rack in the center. Butter a 9-by-5-inch (23-by- 12-cm) loaf pan, dust it with our, and knock out the excess flour.
- In a medium bowl, whisk together the our, baking soda, and salt.
- Whisk the dry ingredients into the rum mixture. Scrape down the sides and bottom of the pan and add the reserved 3 tablespoons orange zest. Whisk for a few seconds to incorporate. Add the eggs and egg yolk, one at a time, whisking well after each addition. Scrape down the sides of the bowl and add the vanilla. Whisk until just incorporated. With a rubber spatula, fold in the walnuts and stir until combined.
- Spoon the batter into the prepared pan and bake for 70 to 80 minutes. The loaf should be a deep golden brown and a toothpick or skewer inserted into the center of the cake should come out clean (or with a few loose crumbs).
- Let the loaf cool in the pan for 15 minutes. Use a wooden skewer or a toothpick to poke holes all over the cake. Pour the remaining 1⁄4 cup (60 ml) rum over the cake—don’t worry if it looks like a lot of liquid; you really want the cake to get a good soaking. Let the cake cool, then cover it loosely with plastic wrap and let sit for at least 24 hours. After the 24-hour period, loosen the cake by running a small knife around the edge of the pan, then turn it out. Place it on a serving dish.
- In a small bowl, whisk the confectioners’ sugar with 2 tablespoons of the rum until smooth. If the mixture appears too thick, add another tablespoon rum or a few drops water, a little at a time, until the desired consistency is reached. Drizzle the glaze over the cake to cover the top, allowing a few rivulets to run down the sides. Allow to set for at least 10 minutes before serving.
Our bakers give this pink, minty treat a thumbs up!