Festive Desserts
White Almond ayer Cake
Makes 1 (9-inch) cake
1 cup unsalted butter, softened
2 cups sugar
3 cups cake flour
2½ teaspoons baking powder
½ teaspoon kosher salt
1 cup whole milk, room temperature
2 tablespoons sour cream, room temperature
1 teaspoon vanilla extract
4 large egg whites, room temperature
Almond Frosting (recipe follows)
Garnish: fresh cranberries, orange slices
1. Preheat oven to 350°. Spray 2 (9-inch) round cake pans with baking spray with flour. Line pans with parchment paper; spray paper.
2. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.
3. In a medium bowl, whisk together flour, baking powder, and salt. In a small bowl, whisk together milk, sour cream, and vanilla. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture, beating just until combined after each addition.
4. In another large bowl, using clean beaters, beat egg whites with a mixer at high speed just until stiff peaks form. Stir one-fourth of egg whites into batter. Gently fold in remaining egg whites. Gently spread batter in prepared pans.
5. Bake until a wooden pick inserted in center comes out clean, about 40 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
6. Spread Almond Frosting between layers and on top and sides of cake. Garnish with cranberries and orange just before serving, if desired. Cover and refrigerate for up to 3 days.
Almond Frosting
Makes about 4½ cups
½ cup unsalted butter, softened
1 (2-pound) package confectioners’ sugar
½ cup whole milk
1 teaspoon almond extract
1. In a large bowl, beat butter with a mixer at medium speed until creamy. Gradually add confectioners’ sugar and milk, beating until smooth and spreadable. Beat in extract. Use immediately.
Red Velvet and White Chocolate Raspberry Trifles
Makes 8 servings
Cake:
1 cup unsalted butter, softened
1 cup sugar
2 large eggs
1½ cups all-purpose flour
3 tablespoons unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon salt
⅔ cup whole buttermilk
1 (1-ounce) bottle red food coloring
1½ teaspoons white vinegar
½ teaspoon vanilla extract
Filling:
1 cup seedless raspberry preserves
¼ cup water
