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Ingredients
350F, two 9" cake, parchment bottom
1) 1½ cup (339g) unsalted butter, room temp
1) 2 ¼ cup (370g) granulated sugar
2) 4 (145g) large egg whites
2) 3 tsp. vanilla extract
3) 390g all-purpose flour
3) ¾ tsp. baking soda
3) 1½ tsp. baking powder
3) 1 tsp. salt
4) 1½ cup (354g) buttermilk
(21g vinegar) substitute
(333g whole milk) substitute

Beat (1) until light and fluffy at least 8 minutes. Add (2) and beat for 1 minute.

Add (3) in three portion alternating with (4).

Divide batter 1609g ÷ 2 = 804g into two 9" pan.

Bake at 350F for 30 minutes.

Cool in pan.

Ingredients
1) 8oz (227g) brown sugar
1) ½ cup (113g) unsalted butter
1) ⅛ tsp. salt
2) 149g evaporated milk
3) 8oz (227g) icing sugar

In a sauce pan heat (1) for 6 minutes over medium heat. Add in (2) continue to heat for 4 minutes. (T=220F). Remove from heat cool for 5 minutes then beat in (3).

Frosting weight 627g. Used 250g for each layer and the rest is used to frost the sides of a two layer 9" cake.

Use frosting right away as it may harden a bit and makes it difficult to spread. Must cover cake directly with saran wrap.