Ingredients: |
Ingredients: Cake
1 2/3 cup cake flour
1 1/2 cup granulated sugar
1 Tbsp baking powder
3/4 tsp fine sea salt
10 Tbsp unsalted butter, cut into tablespoons, softened
4 large egg whites, room temperature
3/4 cup whole milk, room temperature
1 tsp vanilla extract
Zest of 1 lemon
Frosting
4 large egg whites
1 cup granulated sugar
1/4 tsp fine sea salt
1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
1/4 cup pomegranate juice, optional
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Directions: |
Directions:Cake
-Preheat oven to 350 degrees F. Butter and flour 2- 6 inch cake pans. Set aside
-In the bowl of a stand mixer, combine cake flour, sugar, baking powder and salt. Mix with a paddle attachment on low speed. Add butter and mix on low speed until crumbly
-In another bowl, whisk together egg whites, milk, vanilla, and lemon zest. Slowly add to mixer on low speed. Mix until low speed until batter is thoroughly combined. Divide equally between the two prepared cake pans
-Bake for 30-40 minutes until cake springs back when touched and toothpick inserted in center of cake comes out clean. Let cool in pan for a couple of minutes. Run a mini offset spatula around the cake and unmold. Let cool completely on wire rack before splitting cakes in half
Frosting
-In the bowl of stand mixer, whisk together egg whites, sugar, and salt. Set over a bain-maire and continue to whisk until the temperature of the mixture registers 120 degrees F on a thermometer
-Return bowl to stand mixer. With a whisk or paddle attachment, beat mixture at medium-heat speed until it cools to slightly warmer than room temperature, about 80 degrees F. Reduce speed to medium and add butter one tablespoon at a time
-Once all the butter has been added, increase speed to medium-high speed and continue to beat until buttercream is light and fluffy. If using pomegranate juice, whisk into buttercream. Whisk at high speed until juice is incorporated in. The mixture my separate but it will come back together with whisking |
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