lane sheet cake

Name: Lane Sheet Cake
Cook time: 45 min
Yield: 10
Cuisine: American
Ingredients: FOR THE CAKE; 1 cup(s) unsalted butter, softened; 2 cup(s) sugar; 3 cup(s) cake flour; 1 tablespoon(s) baking powder; 1 teaspoon(s) salt; 1 cup(s) whole milk; 1 teaspoon(s) vanilla; 8 - egg whites; 1/4 teaspoon(s) cream of tartar; FOR THE FILLING:; 2/3 cup(s) dried apricots, finely chopped; 2/3 cup(s) golden raisins, finely chopped; 1/2 cup(s) bourbon, warmed; 8 - egg yolks; 1 cup(s) sugar; 3/4 cup(s) unsalted butter, melted; 1 cup(s) chopped pecans, toasted; 1 cup(s) sweetened flaked coconut; FOR THE WHITE FROSTING; 1 cup(s) sugar; 1/3 cup(s) water; 1 tablespoon(s) light corn syrup; 5 - egg whites; 1/4 teaspoon(s) cream of tartar

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 10 -12

cook time 45 Min

method Bake

Ingredients For lane sheet cake

FOR THE CAKE
1 c

unsalted butter, softened
2 c

sugar
3 c

cake flour
1 Tbsp

baking powder
1 tsp

salt
1 c

whole milk
1 tsp

vanilla
8

egg whites
1/4 tsp

cream of tartar
FOR THE FILLING:
2/3 c

dried apricots, finely chopped
2/3 c

golden raisins, finely chopped
1/2 c

bourbon, warmed
8

egg yolks
1 c

sugar
3/4 c

unsalted butter, melted
1 c

chopped pecans, toasted
1 c

sweetened flaked coconut
FOR THE WHITE FROSTING
1 c

sugar
1/3 c

water
1 Tbsp

light corn syrup
5

egg whites
1/4 tsp

cream of tartar

How To Make lane sheet cake

1
Preheat oven to 350F. Spray a 13x9 inch baking pan with nonstick baking spray with flour. Set aside. For cake: In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy, 3-4 minutes, stopping occasionally to scrape sides of bowl. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in thirds, alternating with milk, beginning and ending with flour mixture. Beat in vanilla until combined. In another large bowl, using clean beaters, beat egg whites and cream of tartar at high speed until stiff peaks form. Stir one third of egg whites into batter. Gently fold in remaining egg whites. Spoon batter into prepared pan. Bake until a wooden pick inserted in center comes out clean, approximately 45 minutes.

2
For filling: While cake bakes, in a small bowl, combine apricot, raisins, and bourbon. Let soak until liquid is mostly absorbed, approximately 30 minutes. In a large heavy saucepan, whisk together egg yolks, sugar, and melted butter. Cook over medium heat, whisking constantly, until a candy thermometer reads 160F. Remove from heat. Stir in apricot mixture, pecans, and coconut. Using a fork, pierce top of warm cake. Spread warm filling over cake; let cool completely.
3
Make the white frosting: In a small heavy saucepan, stir together 1/2 cup sugar, 1/3 cup water, and corn syrup just until combined. Cook, without stirring, over medium high heat, until a candy thermometer reads 240F, approximately 6 minutes. Remove from heat. In a large bowl, beat egg whites at high speed with an electric mixer on high, gradually add remaining 1/2 cup sugar. Continue beating until stiff peaks form. With mixer on medium speed, slowly add hot syrup to egg whites. Increase speed to high; beat until stiff peaks form and mixture is thick and glossy. Use immediately. Spread frosting over cooled cake.
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