Simple Birthday Cake With Marshmallow Frosting
Serves: 2
Fatima Kris
1 January 1970
Based on User reviews:
46
Spice
46
Sweetness
48
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tsp
Baking Soda1 tsp
Kosher Salt1.5 tsps
Baking Powder2.5 cups
All-Purpose Flour2
Eggs1.333333 cups
Granulated Sugar1 tsp
Vanilla Extract2 cups
Sour Cream1 tsp
Cream Of Tartar1 tbsp
Light Corn SyrupDirections:
1
Watch how to make this recipe
2
Special equipment: 2 (8 by 2-inch) round cake pans and an instant-read thermometer Cake: Preheat the oven to 350 degrees F
3
Liberally butter the bottom and sides of 2 cake pans
4
Put a round of parchment paper into the bottom of each pan and coat them with butter
5
Put the pans on a baking sheet
6
Melt the 10 tablespoons of butter in a small pot over low heat
7
Remove the pot from the stove and allow it to cool slightly
8
Reserve
9
In a medium bowl, sift together the baking soda, salt, baking powder and flour
10
In a large bowl, beat the eggs, sugar, vanilla, and sour cream together until smooth
11
Add the flour mixture in small batches to the wet ingredients, whisking as you go to avoid the formation of lumps
12
Make a well in the center of the batter and pour in the melted butter
13
Whisk until smooth
14
Fold in the chopped chocolate Divide the batter between the cake pans and spread out to level the top
15
Gently tap the sides of the pan so the batter distributes evenly
16
Slide the baking sheet into the center of the oven and bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes
17
Remove the pans from the oven and allow the cakes to cool briefly
18
Invert the cakes from the pans onto a baking sheet fitted with a wire rack and peel off the parchment paper
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Allow them to cool for at least 45 minutes before frosting
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Frosting: Pour some water, about 2 inches deep, into a saucepan to create a makeshift double boiler
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Put the pan on the stove and bring the water to a gentle simmer
22
Dip the instant-read thermometer into the simmering water to clean any impurities off the end and to test that the thermometer works
23
In a clean, large mixing bowl, combine the 5 tablespoons of cool water, cream of tartar, sugar, egg whites and corn syrup
24
Gently lower the bowl over the simmering water
25
Turn off the heat under the pot
26
Use an electric hand beater to whip the whites over the water
27
Do not leave the egg white mixture unattended or stop beating any time during this process
28
After about 3 minutes, remove the bowl from the heat, set the beater down and quickly take the temperature of the egg whites
29
You want them to reach 140 degrees F
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If you measure the temperature before they reach that point, immediately put the bowl of whites back over the water and resume beating until they are finished, an additional 2 to 3 minutes
31
Remove the bowl from the water and fold in the vanilla extract
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It should look like marshmallow fluffiness
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Set the frosting aside to allow the mixture to cool
34
Frost the cake by, as my father used to say, "glopping" the frosting all over the top and the sides
35
Serve immediately