Directions: |
Directions:Oven: 350º
Prepare 3 (8-inch) pans: grease, flour and line with parchment paper. In a large bowl, beat butter and sugar until creamy, about 4 minutes. Add eggs, one at a time, beating well after each addition-set aside. Sift together flour, baking powder and salt; combine liquid's. With mixer on lowest speed, add flour mixture to butter mixture alternately with half and half mixture, beginning and ending with flour mixture. Pour into prepared pans. Bake for 35-40 minutes or until tests done. Cool for 10 minutes; remove pans; cool on wire racks. Spread Whipped Vanilla Frosting evenly between layers. Add top layer; spread a smooth frosting layer on top and sides of cake. Place remaining frosting in a pastry bag fitted with a large rose-petal tip (# 126). With narrow end of tip facing outward, hold bag vertical to cake. Beginning at the bottom and working upward, pipe a strip of frosting, using a zigzag motion, approximately 1 to 1-1/2 inches wide. Repeat until sides of cake are covered in a ribbon fashion. For top, hold bag vertical, with wide end facing outward; pipe frosting, using a zigzag motion, around the top, making a 1 to 1-1/2 inch border. For frosting, combine 12 egg whites, 3 1/2 c. sugar, and 3 tsp. clear vanilla extract. (Seeds of 1 vanilla bean, optional). Place bowl over a pot of simmering water. Whisk constantly until mixture registers 140º on a candy thermometer (about 3 minutes). Place bowl on stand mixer; using whip attachment, beat at high speed until mixture is cooled and glossy, about 15 minutes. Reduce speed to low; add 4 c. unsalted butter, 1 T. at a time, beating well after each addition. (May refrigerate for up to 1 week; bring to room temperature and beat smooth.) |
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