Red, White and Blue Cake
Red, White and Blue Cake takes around 40 minutes from beginning to end. This recipe makes 12 servings with 282 calories, 5g of protein, and 9g of fat each. For 37 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe from Recipe Girl requires vanillan extract, buttermilk, granulated sugar, and unsalted butter. It works well as a very budget friendly side dish. 6303 people were impressed by this recipe. With a spoonacular score of 21%, this dish is rather bad. If you like this recipe, you might also like recipes such as Red White and Blue Cake, Red White and Blue Cake, and Red, White and Blue Cake.
Servings: 12
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
1 Tablespoon baking powder
1 1/4 cups buttermilk
2 1/2 cups cake flour
4 large egg whites
1 1/2 cups granulated white sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
1 teaspoon vanilla extract
Equipment:
oven
hand mixer
whisk
bowl
frying pan
toothpicks
knife
Cooking instruction summary:
1. Center two racks in the oven and preheat oven to 350°F. Spray three 8 or 9-inch round cake pans with nonstick spray. Add a spoonful of flour to each, shake it around and tap out the excess. 2. To Make Cake: Sift together flour, baking powder and salt. Whisk together buttermilk and egg whites in a medium bowl. In a large separate, large bowl, use an electric mixer to blend together butter and sugar; beat at medium speed for a full 3 minutes, until the mixture is very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the buttermilk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the buttermilk and eggs, then add the last of the dry ingredients. Finally, give the batter a good 2 minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter evenly between three glass bowls. Color two of the bowls of batter- one dark red and one dark blue. Just add the color a little at a time until you reach the hue you'd like. Scoop each of the batters into their own prepared pan. 3. Bake for 20 to 25 minutes for 8-inch rounds (15 to 20 for 9-inch), or until the cakes have risen and are springy to the touch- a toothpick inserted into the centers should come out clean. Transfer cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes. Invert and cool to room temperature right side up on wire racks. When cooled, frost the cake as you would a 3-layer cake, frosting each layer before adding the next, and then covering the whole cake with frosting too. Frosting recs in tips below...
Step by step:
1. Center two racks in the oven and preheat oven to 350°F. Spray three 8 or 9-inch round cake pans with nonstick spray.
2. Add a spoonful of flour to each, shake it around and tap out the excess.
3. To Make Cake: Sift together flour, baking powder and salt.
4. Whisk together buttermilk and egg whites in a medium bowl. In a large separate, large bowl, use an electric mixer to blend together butter and sugar; beat at medium speed for a full 3 minutes, until the mixture is very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the buttermilk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.
5. Add the rest of the buttermilk and eggs, then add the last of the dry ingredients. Finally, give the batter a good 2 minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter evenly between three glass bowls. Color two of the bowls of batter- one dark red and one dark blue. Just add the color a little at a time until you reach the hue you'd like. Scoop each of the batters into their own prepared pan.
6. Bake for 20 to 25 minutes for 8-inch rounds (15 to 20 for 9-inch), or until the cakes have risen and are springy to the touch- a toothpick inserted into the centers should come out clean.
7. Transfer cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes. Invert and cool to room temperature right side up on wire racks. When cooled, frost the cake as you would a 3-layer cake, frosting each layer before adding the next, and then covering the whole cake with frosting too. Frosting recs in tips below...
Nutrition Information:
