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350F, two 9" cake, parchment bottom
1) 5 large eggs, room temp
2) 462g granulated sugar
3) 300g all-purpose flour
3) 13g baking powder
3) 3g salt
4) 140g unsalted butter
4) 281g whole milk
5) 25g vanilla extract

In a bowl combine (3) and set aside.

In a sauce pan heat (4) until 170F (keep it hot)

In a bowl with whisk atttachemnt, beat (1) until froth then gradually add (2) and beat at high speed for 5min.

Replace attachment to the flat beater and stir (3) in three portions. Take 2 cups of this batter and add in a portion of the hot mixture, stir it quickly then add the rest of liquid, stir and tranfer mixture into the bowl with the rest of the batter. Add vanilla (5) and stir.

Divide batter (1402g÷2 = 701g into two 9" pans. Tap the pan twice on the table.

Bake at 350F for 25 minutes. Turn heat down to 325F and continue for 10min.

Cool cake on wire rack.

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.

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.