Great tasting cake. I used this recipe to make a layer cake. Worked great. Here's how to adjust this recipe to fill 3 9" rounds: Click on adjust the number of servings. It says 12. I changed it to 24 to make 3 9" rounds. I would like to try it at 27 and fill them a little higher. 27 uses exactly 9 egg whites.
Adjust the oven temperature and baking time. The temperature I used was 360F and baked them for ~35 minutes. Basically, you just need to check them to see when they are done. Use the toothpick test.
To prep pans for layers: Grease the bottom and sides, add parchment rounds to the bottom, then grease the parchment rounds, dust over rounds and sides with flour, and tap out the excess. Other tips: Have milk and egg whites at room temp. butter should be soft but cool. Beat the butter and sugar till white ~ 5 minutes. For even layers: distribute batter evenly between pans and the batter in each pan s/b even & spread to the sides.
Let cool in pans 15 min., then on racks till completely cool. To make the cake look professional (flat, even, perfect) wrap in plastic wrap and freeze 1/2 hour, then cut off the domed tops and carefully slice each layer into two thin layers. If you love frosting, this is the way to go. Frost between layers as you assemble and crumb coat the whole cake. Refrigerate 30 mins, then frost. I used butter cream. Last tip: if you want yummy butter cream that holds its shape when piped use 1/2 butter 1/2 regular Crisco. Tastes like butter, holds like Crisco.
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Great tasting cake. I used this recipe to make a layer cake. Worked great. Here's how to...