I come to you today friends with a very sore arm. In the fall of 2009 I had surgery to repair a partial tear in my right rotary cuff. Talk about painful! Well, I almost feel that I have re-injured it from patting myself on the back because, I made the BEST FLIPPIN CAKE IN THE UNIVERSE!!!!!!!!!!!! This is my best scratch cake ever. For Father’s Day I decided to make a jelly cake for the Mr., actually it’s a jam cake using his favorite blueberry jam. The yellow cake recipe is one I found the recipe on CakeCentral.com last year. It was good the first time I made it, but this time OMG! Come to find out it’s a Sylvia Weinstock recipe and I am on the hunt for more. I didn’t tweak this at all (fancy that) and honestly I don’t think I did before. The planets must have been in perfect alignment or maybe I poured in lots of love because I was making it for someone who is absolutely awesome. Love you Mr. Sweet Sensations!
The frosting had to be very light and not overly sweet so I played around with my butter cream recipe. I used a combination of shortening, butter and prepared instant white chocolate pudding. It came out just like I wanted it to. Everybody gave it two thumbs up, well except for Gabbi. If it’s not chocolate she’s not impressed. Between the layers I spread a thin layer of the frosting and then spread a generous amount of blueberry jam on top of that.
We were in such a hurry to dive into it I didn’t get a picture of the whole cake. Luckily this morning I remembered that I hadn’t taken any pictures of the slices. I should be ashamed to admit that there are only four slices left. This cake is just that good, trust me.
Classic Yellow Cake – From Sylvia Weinstock
2 ¼ cups sifted cake flour
2 tsp baking powder
½ tsp salt
1 cup butter, softened
2 cups sugar
4 large egg yolks
2 tsp vanilla
1 cup sour cream
4 large egg whites
Preheat the oven to 350°. Butter and line two 8 baking pans with parchment.
Sift together the flour, baking powder, and salt. Set aside. Cream the butter in a large bowl with an electric mixer until fluffy and light in color, about 2 minutes on medium speed. Add the sugar and continue to mix until fluffy and light. Add the egg yolks, one at a time, being sure each is well incorporated before adding the next one. Then add the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the sour cream, beginning and ending with the flour. Be sure the mixture is completely blended after each addition. Scrape the sides of the bowl, and beat for 1 minute. In a separate bowl, with clean beaters, beat the egg whites to soft peaks. Gently fold the whipped egg whites into the batter with a rubber spatula. Pour the batter into the prepared pans and smooth with a rubber spatula. Bake in the preheated oven, 45 to 50 minutes. Test for doneness with a skewer or a toothpick. Let cool in pans for 10 minutes, then turn onto wire racks and cool completely.
½ cup of butter, softened
½ cup of shortening
½ cup instant white chocolate pudding, prepared
2 tsp vanilla
4 cups of powdered sugar
Combine butter, shortening, pudding and vanilla in a large bowl. Beat on high speed with an electric mixture until thoroughly combined. Reduce speed to low and add powdered sugar slowly and mix until very smooth. After approximately four minutes I was satisfied with the texture. Fill the layers and then frost the top and sides as desired. The jam I used to fill the layers is from Keweenaw Kitchens in Barage, MI in the Upper Peninsula. I’m happy to support our Michigan businesses.