The (Pink) Whiteout Cake

The (Pink) Whiteout Cake

from Baked

Ingredients: 

For the Cake: 

• 2 1/2 cups cake flour
• 3/4 cup flour
• 1 tbs baking powder
• 1 teas baking soda
• 3/4 teas salt
• 1/2 cup butter, softened
• 1/2 cup vegetable shortening
• 1 egg
• 1 1/2 cups ice cold water
• 3 egg whites, at room temperature
• 1/4 teas cream of tartar

For the White Chocolate Frosting: 

• 6 ozs white chocolate, coarsely chopped
• 1 1/2 cups sugar
• 1/3 cup flour
• 1 1/2 cup milk
• 1/3 cup heavy cream
• 1 1/2 cups unsalted butter, soft but cool, cut into small pieces
• 1 teas pure vanilla extract

Preparation:

Preheat the oven to 325 degrees F. Butter three 8″ round cake pans. Line pans with parchment paper and butter again. Dust with flour and knock out any excess.

In a medium bowl, whisk together flours, baking powder, baking soda, and salt together. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, about 4 minutes. Add the sugar and vanilla and mix until combined. Scrape down the bowl and add the egg, beat until just combined. Turn the mixer to low and add the flour mixture, alternating with the ice water, in three separate additions, beginning and ending with the flour. Scrape the bowl with a rubber spatula and mix a few moments longer.

In a medium bowl, whisk the egg whites and cream of tartar until soft peaks form. Spoon the egg whites into the batter and gently fold until incorporated.

Divide the batter among the prepared pans and smooth the tops. Bale for 40 to 45 minutes, rotating once halfway through, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto a wire rack, remove the pans, and let cool completely. Remove the parchment.

Make the frosting: 

Using a double boiler, melt the white chocolate and set aside to cool.

In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over meadium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 20 minutes. (Watch those last 5 minutes – you don’t want to mess it up here).

Transfer the mixture to the bowl of an electric stand mixer fitted with the paddle attachment. Cover mixer with a clean dish towel, and beat on high speed until cool.  Reduce speed to low, remove towel, and add the butter; mix until thoroughly incorporated. Increase the speed to medium high and beat until the frosting is light and fluffy.

Add the vanilla and white chocolate and continue mixing until combined. (If adding food coloring, now’s the time). If the frosting is too soft, put the bowl in the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and beat with a wooden spoon until proper consistency.

Assemble the Cake: 

Refrigerate the frosting for a few minutes, but no more, until it can hold its shape. PLace one cake layer on a serving platter. Trim to create a flat surface and evenly spread about 1 1/4 cup frosting on top. Add the next layer, trim, and frost it. Then add the third layet. Crumb coat the cake and put in refrigerator for about 15 minutes to firm up. Frost the sides and top with the remaining frosting. Garnish with white sprinkles or white nonpareils. Refrigerate for 15 minutes to firm up the finished cake.