Lane Cake
INGREDIENTS
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3 1/2 cups sifted cake flour or 3 cups all-purpose flour, sifted (12.25 ounces/350 grams)
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3 1/2 tsp double-acting baking powder
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1/8 tsp salt
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1/4 tsp grated nutmeg (optional)
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2 cups granulated sugar (14 ounces/400 grams)
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1 cup unsalted butter, softened (65 to 67°F) (2 sticks/8 ounces/455 grams)
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2 tsp vanilla extract, or 1 teaspoon vanilla and 1/2 teaspoon almond extract or 1 teaspoon orange extract
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1 cup milk (8 fluid ounces/8.5 ounces/240 grams)
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8 large egg whites (1 cup/8.5 ounces/240 grams)
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8 large egg yolks (9 tablespoons + 1 teaspoon/5.25 ounces/150 grams)
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1 1/4 cups granulated sugar (8.75 ounces/250 grams)
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1/2 cup unsalted butter, softened (65 to 67°F) (1 stick /4 ounces/115 grams)
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1/4 tsp salt
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1/2 cup bourbon or brandy (4 ounces/115 grams)
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1 tsp vanilla extract
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1 cup finely chopped raisins (5 ounces/145 grams)
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1 cup finely chopped pecans (4 ounces/115 grams)
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1 cup grated coconut, preferably fresh (3 ounces/90 grams) (optional)
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1/2 cup finely chopped candied, dried tart, or maraschino cherries or pineapple (4 ounces/115 grams) (optional)
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1 cup granulated sugar (7 ounces/200 grams)
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1/3 cup water (2.75 ounces/80 grams)
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2 large egg whites ( 1/4 cup/2.125 ounces/60 grams)
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Pinch salt, or 1/4 teaspoon cream of tartar
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1 tsp vanilla extract
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three 9- by 1 1/2-inch round baking pans or two 9- by 3-inch round baking pans or springform pans, parchment paper, mixing bowls, stand mixer or hand mixer, cooling rack, 2-quart saucepan, wooden spoon, candy thermometer
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