LOCATION: Recipes >> Cake Recipes >> Lane 02
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Lane 02
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Lane Cake
1 cup unsalted butter, softened
2 cups granulated sugar
3 1/4 cups sifted all-purpose flour
2 tsp. baking powder
1 cup milk
1 tsp. vanilla extract
8 egg whites, beaten until stiff but still moist
1/2 cup unsalted butter, softened
1 cup granulated sugar
8 egg yolks, beaten
1 cup golden raisins, chopped
1 cup pecans, chopped
1 tsp. vanilla extract
2 1/2 cups granulated sugar
1/8 tsp. salt
1/3 cup light corn syrup
2/3 cup water
2 egg whites
1 tsp. vanilla extract
Preheat oven to 350. Grease and flour 3 9-inch round cake pans.
Line pan bottoms with waxed paper; grease waxed paper. In a large
bowl, cream butter; gradually add sugar and beat until light and
very well blended. Sift part of flour and baking powder into batter;
mix until well blended. Alternately, add milk and vanilla with
remaining flour, mixing after each addition. Carefully fold in
beaten egg whites. Divide batter evenly among prepared pans. Bake
in preheated oven about 30 minutes or until golden and pick inserted
into center comes out clean. Cool in pans on a wire rack 10 minutes.
Turn out of pan, remove waxed paper, and cool completely on the
racks. Prepare the filling and frosting. Spread top of 1 layer with
filling. Place second layer on top-spread with filling. Place third
layer on top. Frost sides and top of cake with warm frosting. Makes
1 ( 9") 3 layer cake.
In top of double boiler, cream butter and sugar until well blended.
Beat in egg yolks. Cook over simmering water, stirring constantly,
until thick. Remove from heat and stir in raisins, pecans and
vanilla. Cool to room temperature.
In a medium size saucepan, combine sugar, corn syrup, water and
salt. Boil over medium heat, without stirring, until mixture reaches
225:F. Immediately, using electric mixer, beat egg whites until
stiff in a large bowl. When syrup reaches 240:F. remove from heat.
Slowly pour syrup in a steady stream oven stiffly beaten whites,
continuing to beat egg whites at a high speed until frosting is
glossy. Beat at medium speed until frosting is stiff enough to hold
peaks; beat in vanilla. Use while frosting is still warm and easy
to spread.
If cake is not to be served the same day it is assembled, cover
loosely with foil or waxed paper. Store at room temperature up to
2 days.
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only if you have a lot of time to spare, June 2, 2005 - 09:09 PM
Reviewer: Anonymous from Virginia, USA
The cake turned out pretty well after around 5 hours of making all of ingredients work together. The icing was the hardest part because it kept falling off the cake. But overall good recipe.
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