WHITE BUTTER CAKE RECIPE
Grease two 10 x 3 inch round pans. Preheat the oven to 350 degrees F. Have all ingredients at room temperature.
In the bowl of an electric mixer, beat at high speed until light & fluffy:
6 ounces {1 1/2 sticks} unsalted butter
2 cups sugar
1 1/2 teaspoons salt
On a piece of wax paper, sift together:
3 1/2 cups cake flour
1 1/2 teaspoons baking powder
3/4 teaspoon cream of tartar
Add the dry ingredients to the butter mixture alternately with:
1 1/4 cups milk
3/4 teaspoon pure vanilla extract
In a separate bowl beat until foamy:
3/4 cup egg whites {6 to 8 large egg whites}
Continue beating at high speed while gradually adding:
1/2 cup of sugar
When stiff peaks form, fold the whites into the cake batter with a rubber spatula. Blend just until the whites are evenly distributed.
Pour 3 1/2 cups of the batter into one prepared pan and the remaining batter into the other. Bake for 25-30 minutes {or more, depending on your oven}, or until a cake tester inserted into the center of the cake comes out clean. Cool the cakes on a wire rack for 15-20 minutes before turning them out of their pans.
Note: This recipe yields approximately 9 cups of batter.
RASPBERRY MOUSSE RECIPE
In the bowl of an electric mixer at high speed, whip until stiff:
2 cups heavy cream
4 tablespoons confectioners' {powdered} sugar
1/2 teaspoon pure vanilla extract
Soften by heating in the microwave for 10-20 seconds or over a pan of hot water:
1/4 raspberry puree
Gently fold the raspberry puree into the whipped cream.
Note: Any fine seedless raspberry jam will work. To use fresh raspberries, puree one quart of berries with 1 tablespoon of confectioners' sugar. Strain and use as above. Yields about 4 1/2 cups of puree.
HOUSE BUTTERCREAM RECIPE
In the bowl of an electric mixer, stir together:
6 cups confectioners' sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
With a whisk attachment, add and whip at low speed:
1 cup boiling water {3/4 cup on hot days}
Whip until smooth and cool.
Add and whip until smooth:
2 3/4 high-ratio or regular vegetable shortening
6 ounces {1 1/2 sticks} slightly chilled butter, cut into 1-inch pieces
Increase the speed to medium-high. Whip until light, fluffy, and doubled in volume {10-20 minutes}.
The buttercream will almost fill a 5-quart mixing bowl.
NOTE: The recipe yields approximately 9 1/2 cups of frosting. House Buttercream can be stored in the refrigerator for up to 2 weeks if tightly covered.
You can tint your buttercream using whatever colors you like. I always use the "liquid gel" colors that you can purchase at Michael's or any place that sells baking items.
