Monday, June 14, 2010

1-2-3-4 White Cake and Pineapple Filling

I can always count on April to join me in a mid-day indulgence when sweets make their way to the office-for those of you that don't know: calories don't count when you're eating baked goods with someone else...duh. You might remember April from a couple of my previous posts (Hello Kitty Cake or April Appreciation Day), but this time the cake wasn't for her. Instead I got asked to make her mother's birthday cake :)

Just like the name, this cake is as easy as 1-2-3...4!

A few things I like about this cake:
1. It has the most wonderful flavor and texture.
2. The measurements are right in the title (You can impress your friends by not needing a recipe!)
3. It can easily be doubled or cut in half.
4. It pretty much goes with any icing, butter cream, or filling... the possibilities are endless!! 

I love this cake so much that I'm actually using it as my friend's wedding cake recipe in July (pictures/post to come).

This time around I went with a Pineapple Filling and covered the cake with my Homemade (stabilzed) Whipped Cream.

1-2-3-4 Cake
Oven: 350 Bake Time: 35 minutes
Makes 2 8-inch round cakes

1 cup butter, softened
2 cups sugar
3 cups flour
1 TBS baking powder
1/2 tsp salt
4 eggs, separated
1 cup whole milk
1 tsp vanilla

Whisk flour, baking powder and salt in a small bowl.
Beat butter and sugar until light and fluffy.
Add egg yolks one at a time, beating until incorporated each time.
Alternate flour mixture and milk, beginning and ending with flour.
Beat eggs whites until stiff peaks form.
Fold into batter until incorporated.
Transfer batter to prepared cake pans and bake for 35 minutes or until toothpick comes out clean.
Transfer to cooling rack for 30 minutes before removing cakes to continue cooling for at least an hour.

Pineapple Filling
1/4 cup sugar
16-20oz crushed pineapples
2 TBS water
2 TBS cornstarch
1 TBS butter

Drain crushed pineapples, collecting the juice in a small sauce pan. Place pineapple in a bowl and set aside. Add water and cornstarch to juice, whisking until cornstarch has dissolved into juice. Mix in just about 1/4 cup sugar, mixing until dissolved. Place over medium heat (mixing every now and then) until mixture begins to boil and thicken. Remove from heat and stir in butter until melted. Pour over reserved pineapple. Mix until combined and place in fridge to thicken before using.

Decorating cakes makes me happy.
 Happy Baking!