Flat Footed Foodies: Layered apple cake

November 10, 2011

Layered apple cake

I was planning a baby shower for one of my friends, and volunteered to bake the cake. Given that she is off caffeine, and other such things - a chocolate cake was out. So, Ajanta gave me some recipes to try out. One of them was an apple cake recipe that looked just right. Here it goes.

Ingredients

For The Buttercream

4 large egg whites
1 cup packed light-brown sugar
1/4 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into pieces

For The Cake
1/2 cup (1 stick) unsalted butter, melted, plus more for pans
2 cups all-purpose flour (spooned and leveled), plus more for pans
2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
3/4 teaspoon salt
2 cups packed light-brown sugar
2 large eggs
4 Granny Smith apples, peeled, two coarsely grated and two diced

Directions

Preheat oven to 350 F. Butter two 9-inch-round cake pans; line bottoms with parchment paper. Butter the sides, and sprinkle flour. The original recipe called for three layers, but I chose to do two.
Whisk together all the dry ingredients - flour, baking soda, baking powder, cinnamon, ginger, and salt; set aside. In a large bowl, whisk together butter, sugar, and eggs until well combined; fold in grated and diced apples. Add flour mixture; mix just until combined. Divide batter among prepared pans; smooth tops.

Two cake layers baked and cooled

Bake until a toothpick comes out clean, 35 to 40 minutes. Cool cakes in pans 20 minutes, then invert onto wire racks; peel off parchment. Invert cakes again, and let cool completely on racks. The cake is very soft, so do it carefully.
In a heatproof bowl set over (not in) a pan of simmering water, whisk together egg whites, sugar, and salt until sugar has dissolved; remove from heat. Using an electric mixer on medium, beat mixture until fluffy and cooled, about 15 minutes. Increase to high; beat until stiff peaks form. Reduce to medium-low; gradually add butter, beating until fully incorporated, about 3 to 5 minutes.

Butter cream icing, whipped and ready

Place one layer on a serving plate; I like to place parchment paper around the cake, so that the serving plate is not messy. Spread top with buttercream. Top with other layer; spread top with buttercream.

Spread remaining buttercream over top and sides of cake. Refrigerate at least 1 hour (or up to 4 days). To serve, bring cake to room temperature; slice with a serrated knife.

Icing on first layer

Second layer atop

Assembled iced cake

Since I was baking the cake for a baby shower, I decided to decorate it with small marshmallow fondant balls and buttons, and top it with a cute clothes line made out of skewers and craft paper.