Longmonts ArtWalk Dessert Contest – A Piece of Cake!
Thursday, March 26th, 2009
CSR is proud to announce that Anna McLean, a home cook student of ours, has won the Blue Ribbon in the Longmont ArtWalk’s Artful Dessert contest. After taking a couple of classes at CSR, one which including our Basic Pastry Techniques Class, the budding pastry chef created an incredible entry for the competition. The winning cake was an idea that stemmed from some of Anna’s favorite recipes: a white butter cake with poached pear filling. Continue reading to find out how you can make this delicious cake at home!
Here is CSR’s recipe for the perfect Butter Cake:
White Butter Cake
Makes 2, 8” cakes
Ingredients:
1/2 cup unsalted butter, softened
1 2/3 cups granulated sugar
2 1/2 cups cake flour, sifted
1/4 teaspoon salt
1 1/4 cups cold water
1 teaspoon vanilla
1 1/2 teaspoons baking powder
4 egg whites
Method:
1. Preheat the oven to 375 degrees.
2. Grease pans and line bottoms with parchment rounds.
3. In the bowl of an electric mixer, cream together the butter and sugar.
4. Combine the flour and salt and add to the butter, alternating with the water. Always begin and end with the flour. Mix on low speed until thoroughly combined and smooth.
5. Add the vanilla.
6. In a separate clean bowl, beat the egg whites until frothy. Continue to beat adding the baking powder gradually until the whites come to medium peaks. Be careful not to over-beat the whites.
7. Carefully fold the whites into the batter and pour into the prepared pans.
8. Bake until a tester comes out clean, about 35 minutes.
9. Remove to a wire rack to cool for 10 minutes.
10. Unmold cakes and cool completely on rack.
To read the full article about Anna McLean in the Longmont Times Call click here
