Haha, hope everyone out there is doing well. It’s supposed to snow tonight but probably not very much.
The cake part was actually quite delicious–not too sweet and a good, substantial cake. The frosting, on the other hand, was really, REALLY sweet. It was fun to make, and I ate the frosting, but everyone else kind of scraped it off (except for the 3-year-old. She liked it). So, I think this cake would probably be more of a crowd pleaser if made with chocolate frosting.
Read on for the recipe …
Angel Cake with Marshmallow Icing
Food & Wine, Sept 2003
Make one 9″ layer cake
3 cups all-purpose flour
1 tablespoon baking powder
1/4 tsp baking soda
1/4 tsp salt
2 sticks unsalted butter, room temp
2 cups sugar
4 large eggs, room temp
1 cup buttermilk
1 tsp vanilla extract
1. Preheat oven to 350F. Prepare two 9″ cake pans by buttering and flouring them. Sift the flour, powder, soda, and salt on a sheet of waxed paper.
2. Using a stand mixer (or an electric hand mixer if you must), beat the butter at medium speed until creamy. Add the sugar and beat until fluffy, about 2 minutes. Add the eggs, one at a time, beating well between additions. Turn the speed to low and beat in the dry ingredients in 3 additions, alternating with the buttermilk. Beat in the vanilla.
3. Pour the batter into the prepared cake pans. Bake in the center of the oven about 30-35 minutes, or until golden and a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans set on a cooling rack for 10 minutes. Turn out the cakes onto the rack and allow to cool completely.
4. Frost! Decorate wth sprinkles or drag