The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [309]
MAKES ABOUT 6 CUPS
The frosting can be refrigerated in an airtight container for up to 3 days. Before using, bring to room temperature; beat with the paddle attachment on medium-low speed until smooth.
11/3 cups sugar
1 vanilla bean, halved lengthwise
7 large egg whites
Pinch of salt
1¼ pounds (5 sticks) unsalted butter, cut into tablespoon-size pieces, softened
2 teaspoons pure vanilla extract
1. Put the sugar in the bowl of a food processor, and scrape in the vanilla seeds. Process until combined. Sift into a bowl, and discard any large pieces of vanilla.
2. Put the egg whites, vanilla-sugar mixture, and salt in the heatproof bowl of an electric mixer. Set over a pan of simmering water. Whisk constantly until the sugar has dissolved and the mixture registers 160°F on an instant-read thermometer.
3. Return the bowl to the mixer; fit the mixer with the whisk attachment. Beat on medium-high speed until stiff, glossy peaks form and the mixture is cool, about 10 minutes.
4. Switch to the paddle attachment. With the mixer on medium speed, add the butter, 1 or 2 tablespoons at a time, mixing well after each addition. Mix, scraping down the sides of the bowl as needed, until the mixture is smooth. Mix in the vanilla extract. Use immediately, or cover and refrigerate.
chocolate buttercream frosting
MAKES ABOUT 6 CUPS
The frosting can be refrigerated in an airtight container for up to 3 days. Before using, bring to room temperature; beat with the paddle attachment on medium-low speed until smooth.
1½ cups sugar
6 large egg whites
Pinch of salt
1 pound 6 ounces (5½ sticks) unsalted butter, cut into tablespoon-size pieces, softened
6 ounces semisweet chocolate, melted and cooled
1. Put the sugar, egg whites, and salt in the heatproof bowl of an electric mixer. Set over a pan of simmering water. Whisk constantly until the sugar has dissolved and the mixture registers 160°F on an instant-read thermometer.
2. Return the bowl to mixer; fit the mixer with the whisk attachment. Beat on medium-high speed until stiff, glossy peaks form, and the mixture is cool, about 10 minutes.
3. Switch to the paddle attachment. With the mixer on medium speed, add the butter, 1 or 2 tablespoons at a time, mixing well after each addition. Mix, scraping down the sides of the bowl as needed, until the mixture is smooth. Mix in the chocolate. Use immediately, or cover and refrigerate.
basic yellow cake
MAKES ONE 9-INCH LAYER CAKE
The cake layers can be wrapped well in plastic and refrigerated for up to 2 days; trim the tops just before assembling.
Unsalted butter, for the pans
4¼ cups all-purpose flour, plus more for dusting
31/3 cups sugar
3½ teaspoons baking soda
1¾ teaspoons baking powder
1¾ teaspoons salt
3 large eggs plus 1 large yolk
1¾ cups warm water
2 cups buttermilk
¾ cup vegetable oil
2 teaspoons pure vanilla extract
Vanilla or Chocolate Buttercream Frosting (recipes opposite and at left)
1. Preheat the oven to 350°F, with racks in the upper and lower thirds. Cut 2 9-inch rounds of parchment paper to line the bottoms of 2 9-inch (2 inches deep) round cake pans. Butter and line the pans. Butter the linings. Dust the pans with flour, tapping out excess. Set aside.
2. Sift together the flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer. Return the bowl to the mixer; fit the mixer with the paddle attachment. Add the eggs, yolk, warm water, buttermilk, oil, and vanilla. Mix on low speed until the mixture is smooth, about 3 minutes.
3. Divide the batter evenly between the prepared pans. Bake, switching the positions of the pans and rotating them halfway through, until a cake tester inserted into the centers comes out clean, about 42 minutes. Let cool in the pans on wire racks 30 minutes. Run a thin knife around the edges of the cakes to loosen. Unmold; peel off the parchment. Let cool completely, top sides up, on the racks.
4. Trim the tops of the cake layers with a long serrated knife to make them level. Using a small offset spatula, evenly