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Large Egg Mold Recipe Recipe

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This recipe for Large Egg Mold Recipe, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, August 6, 2009


3 cups cake flour
2 1/2 tsp baking powder
1/4 tsp salt
2 sticks unsalted butter
4 eggs, slightly beaten
1 cup milk
1/2 tsp vanilla extract
finely grated zest of one lemon

White Chocolate Glaze

18 oz. white chocolate, finely chopped
1/4 cup heavy cream
food coloring if desired.

Buttercream Frosting

2/3 cup (2/3 stick butter) softened unsalted
1 lb confectioners sugar
1/3 cup cream
2 tsp vanilla extract
Pinch of salt
food coloring as desired.

Have all ingredients room temp. Position rack in center of oven and preheat oven to 350 degrees
Butter and flour cake mold, tap out excess flour.

In a bowl, combine flour, baking powder and salt, sift three times and set aside.

In the owl of an electric mixer, beat butter until creamy. Gradually add sugar and beat on medium speed, scraping down sides of bowl at intervals until light and fluffy, 5 to 6 minutes. Add beaten eggs, a little at a time, and continue beating until mixture is thickened 4 to 5 minutes longer.

remove bowl from mixer and with a rubber spatula carefully fold in dry ingredients in three parts, alternating with the milk, then add vanilla and lemon zest. Divide batter between the two wells of the egg pan.

Bake until the top is set and springs back when touched and sides of cake pull slightly away from pan, 50-60 minutes. Transfer the pan to a cake rack and cool 30 to 45 minutes. PLace a sheet of waxed paper under rack and invert cakes out onto rack. Cool to room temperature before frosting or glazing.

White chocolate glaze
In the top pan of a double boiler, combine chocolate and cream. Set over simmering water and cook the chocolate mixture, stirring constantly with a wooden spoon, until smooth, 1-2 minutes. Stir in food coloring until blended. With the cakes set on a rack over waxed paper, pour the ganache, in several turns over the cakes, let it set until before pouring again.
Transfer the cakes to a stand or plate and continue to decorate.

Buttercream Frosting

In the bowl of an electric mixer, beat the butter until creamy, 25 to 30 seconds. Add the sugar a little at a time, alternating with a little cream, until the mixture is blended. Add the vanilla and salt and beat until smooth. If the mixture is too thick, add a little more cream until it reaches spreading consistency. Ad food coloring. Fit a pastry bag with decorative top ad decorate the cake.




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