Butter Cream Cake
This cakes freezes well with the filling.
Featured Pinch Tips Video
- 1/2 c
- butter, room temperature
- 1 c
- 2 large
- eggs, separated
- 2 tsp
- vanilla extract
- 1 1/2 c
- cake flour
- 1 1/2 tsp
- baking powder
- 1/2 c
- coffee butter cream frosting
- powdered sugar ; sifted
1In a mixing bowl cream together the butter and the sugar with an electric mixer on medium speed , until very light and fluffy.
2Add egg yolks ( one at a time ) beating well after each one ,add the vanilla.
3Sift together the cake flour and the baking powder.
4Alternately add the flour and then the milk to the butter and sugar mixture ; ending with the flour. Beat well after each addition.
5Beat the egg whites until stiff and then FOLD into the batter.
6Grease and flour a 10x6" baking dish ; Pour in the batter.Bake @ 350° for 20-25 minutes. Cool on wire rack for at least 10 minutes before removing from pan.
7When completely cool , then Cut cake in half length wise.
8Fill cake with Coffee Butter Cream Filling and carefully top with the top of the cake ; cover heavily with powdered sugar and refrigerate.