White Moon Cake Three Layer Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter three 8-inch round cake pans. Line the pans with parchment paper, then butter the parchment. Dust with flour, tapping out the excess.
• Whisk together the all-purpose and cake flours, baking powder and salt in a medium bowl. In the bowl of a stand mixer, beat the butter and sugar on medium speed until pale and fluffy, 3 to 5 minutes. Add the egg whites 1 at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Beat in the vanilla. Reduce the mixer speed to low and gradually add the flour mixture in 2 batches, alternating with the milk and beginning and ending with the flour. Beat until just incorporated. Fold in the sprinkles.
• Divide the batter evenly among the pans and bake the cakes until golden at the edges and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pans to wire racks and cool 15 minutes. Turn the cakes out of the pans and return to the racks to cool completely.
• For the frosting: While the cake layers are cooling, whisk together the sugar and egg whites in a heatproof mixing bowl set over (not inside) a pan of simmering water. Whisk until the mixture is warm and the sugar is dissolved (it should feel completely smooth when rubbed between your fingers), 2 to 3 minutes. Transfer to the bowl of a stand mixer fitted with a whisk attachment.
• Whisk the egg white mixture on medium speed for 5 minutes. Increase the speed to medium high and whisk the meringue until stiff, glossy peaks form and the bottom of the mixing bowl is cool to the touch, about 7 minutes.
• Reduce the speed to medium low. Add the butter a few tablespoons at a time, beating well after each addition. (If the frosting appears to separate after all of the butter has been added, simply increase the speed to medium high and beat until smooth again.) Add the vanilla and salt and continue beating until the frosting is smooth and fluffy, 3 to 5 minutes.
• Trim the tops of the cooled cake layers with a knife so they are flat. Place the bottom layer on a cake stand or platter and spread evenly with about 1 cup of the frosting. Place the second layer on top of the first. Spread evenly with about 1 cup frosting. Place the remaining layer on top of the second layer. Spread the remaining frosting over the top and sides of the cake, using an offset spatula to create large swirls. Decorate with sprinkles as desired.

Steps:

• Preheat oven to 350 degrees.
• Grease three cake pans (reviewers have stated it works better if you flour the pans as well).
• In a large bowl, cream the sugar and butter together.
• Mix in egg yolks, then eggs, one at a time, beating well after each.
• Measure the buttermilk into a 2-cup measuring cup/bowl and stir in the baking soda and vanilla.
• Blend buttermilk and the flour alternately into the mixture in the large bowl.
• Pour batter into the greased cake pans.
• Bake for 20-25 minutes.
• Let cool before frosting.
• OPTIONAL ICING: Beat the egg whites to a stiff froth.
• Beat in the powdered 10x sugar and vanilla extract.
• Frost between layers.
• Refrigerate leftovers.

Steps:

• 1 Position a rack in the middle of the oven and preheat to 350 degrees.
• 2 Combine the flour, baking powder, and salt in a bowl, mixing well.
• 3 Place the butter and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment and beat on medium speed for about 5 minutes, or until very soft and light. Beat in the vanilla.
• 4 Whisk together the egg whites and milk by hand in a medium mixing bowl until just combined.
• 5 Reduce the mixer speed to low and beat in one-quarter of the flour mixture, then one-third of the milk mixture, stopping and scraping down the bowl and beater after each addition. Beat in another quarter of the flour, then another third of the milk mixture. Scrape again. Repeat with another quarter of the flour and the remaining milk mixture; scrape. Finally, beat in the remaining flour mixture.
• 6 Scrape the bowl well with a large rubber spatula. Pour the batter into the prepared pans and smooth the tops.
• 7 Bake the layers for about 30 to 35 minutes, until they are well risen and firm and a toothpick inserted in the center emerges clean. Cool the layers in the pans on racks for 5 minutes, then unmold onto racks to finish cooling right side up.

Steps:

• Preheat oven to 400 degrees F (200 degrees C) and lightly grease a jelly roll pan.
• In a large saucepan, bring water and margarine to a boil. Remove from heat, and mix in flour with electric mixer. Add eggs, one at a time, beating well after each. Spread evenly in prepared pan .
• Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes. Set aside to cool completely
• In large bowl, combine pudding mix, milk and cream cheese. Mix with electric mixer until smooth. Spread evenly over cooled crust. Top with whipped topping and drizzle with chocolate syrup. Chill in refrigerator and serve cold.

Steps:

• For cake: Preheat oven to 325ºF.
• Sift cake flour once, measure, add baking powder, salt, then sift together 3 times.
• Cream butter, add sugar gradually; Creaming together until light and fluffy.
• Add flour mixture, alternately with milk, a small amount at a time; Beat after each addition until smooth.
• Add vanilla, then fold in egg whites.
• Bake in 3, nine inch layer pans in preheated slow oven 325ºF for 15 minutes, then increase heat slightly to 350ºF and bake 15 minutes longer or until toothpick inserted in center comes out clean.
• Cool cake completely on wire racks.
• Prepare Lemon pudding (Cooked not instant): In a medium size sauce pan mix contents of pudding box with 1/2 cup sugar and 1/4 cup water.
• Stir in 2 egg yolks and an additional 2 cups water; Cook over medium heat, stirring constantly until mixture comes to a full bubbling boil.
• Remove from heat and cool 5 minutes stirring twice then cool to room temperature.
• Fill cake with Lemon pudding between the layers and frost with Moon Glow Lemon Frosting.
• To make Moon Glow Lemon Frosting: Add lemon rind and juice to yolks; Mix and add sugar; Beat until smooth.
• Note: For those afraid of eating raw egg you can do this to make the egg yolks safe: In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk); cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160 degrees F, as measured with an instant read thermometer. Immediately place the saucepan in ice water and stir until the yolk mixture is cool; proceed with the recipe.

Steps:

• Set oven to 325 degrees.
• Grease three 9-inch round cake pans (if desired line the bottom of the pans with parchment paper).
• In a bowl combine the buttermilk with baking soda; let stand while preparing the next steps.
• In a large bowl cream sugar with butter, oil and shortening until well combined (no sugar granules should remain).
• Add in egg yolks, almond extract and vanilla; beat until well combined.
• Add in the buttermilk mixture alternately with the flour into the creamed mixture.
• In a large glass or stainless steel mixing bowl beat egg whites until stiff peaks form.
• Fold 1/3 of the whites into the creamed batter until blended, then fold in remaining whites until no streaks remain.
• Divide the batter between the three pans.
• Bake for 25-30 minutes or until cakes test done.
• Cool in pans for 15 minutes then remove to wire racks to cool completely before frosting.

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, cream shortening and sugar. Add egg yolks, one at a time, beating well after each addition. Beat in coffee and vanilla. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk. In another bowl , beat egg whites on high speed until stiff peaks form; fold into batter., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, combine confectioners' sugar and cocoa. In another large bowl, cream butter and sugar mixture. Beat in coffee and vanilla. Spread between layers and over top and sides of cake.

Steps:

• For the Cake: Preheat oven to 350°F.
• Grease 2 8-inch round cake pans, line the bottoms with circles of parchment paper (or see recipe #452719), and butter the top of the parchment paper (if using wax paper, do NOT butter the top of the paper or it will stick.).
• In a medium bowl, sift together flour, cocoa powder baking soda, baking powder and salt.
• In a large bowl, cream together butter and sugars until light. Beat in eggs one at a time, waiting until each is incorporated (1 minute per egg) to add the next, then beat in the vanilla and the melted chocolate.
• Combine buttermilk and water in a measuring cup. Working in two or three additions, alternate adding buttermilk mixture and flour mixture to the sugar mixture. Scrape sides to ensure batter is even. Stir in chocolate chips and divide batter into prepared pans.
• Bake for 25-30 minutes, or until a tester comes out clean. Let cakes cool in their pans for 5 minutes, then turn out onto wire racks and peel off parchment paper. Cool completely.
• Once cakes are cool, slice each in half. Three slices will be used for cake layers. One should be set aside and crumbled to make the topping.
• For the Frosting: Put the egg whites in to bowl of an electric mixer or a large bowl with a hand mixer nearby.
• Combine sugar, cream of tartar and water in a small saucepan. Bring to a boil and cool until syrup reaches 242 degrees F (using a candy thermometer).
• As syrup nears correct temperature, begin to beat egg whites to soft peaks. Slowly stream in the hot sugar syrup, followed by the vanilla extract. Beat for about 5 minutes after everything has been incorporated, or until frosting reaches room temperature.
• To Assemble: Place one layer of the chocolate cake on a cake stand or serving platter.
• Top with a generous amount of white frosting and spread into an even layer. Repeat with remaining two layers.
• Spread frosting down the sides of the cake and use a large, offset spatula to keep everything even. When the cake has been completely frosted, take the extra, crumbled cake layer and pat the crumbs into the sides of the cake (one option is up the sides and over the top, but left the center of the top white).
• Refrigerate for at least one hour and up to overnight before serving.

Steps:

• Grease and lightly flour three 8x1-1/2-inch or 9x1-1/2-inch round baking pans. Set aside.
• In a medium bowl, sift together flour, baking powder, and salt; set aside.
• In a large bowl, beat butter with an electric mixer for 30 seconds. Add 1 cup sugar and the vanilla; beat until fluffy. Add the flour mixture alternately with half-and-half to creamed mixture, beating on low to medium speed after each addition just until combined.
• Clean beaters. In another large bowl, beat egg whites on medium to high speed until soft peaks form (tips curl). Gradually add 1 cup sugar and beat on high speed until stiff peaks form (tips stand straight). Gently fold the egg whites, about 1/4 at a time, into creamed mixture. (If necessary, transfer mixture into a larger bowl.).
• Divide mixture into prepared pans. Bake in a 350 degree F oven about 30 minutes for 8-inch rounds and about 25 minutes for 9-inch rounds or until a toothpick inserted near centers comes out clean*. Cool layers in pans on wire racks for 10 minutes. Remove the layers from the pans and completely cool on wire racks.
• Frosting: In a heavy saucepan, melt 18 ounces chopped white chocolate baking squares or bars over low heat. Cool until slightly warm. In a large bowl, beat one softened 3-ounce package cream cheese with an electric mixer until smooth. Cut 1-1/2 cups butter into pieces. Add to cream cheese; beat until fluffy. Gradually add cooled chocolate, beating until well blended.
• Frost. Cover and refrigerate. Let stand at room temperature for 30 minutes before serving. Makes 16 servings.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
• Beat butter in a large bowl with an electric mixer until creamy. Gradually add sugar and beat until fluffy. Add eggs, one at a time, beating briefly after each addition.
• Combine flour, baking powder, cardamom, and salt in a large bowl. Add flour mixture to butter mixture in 3 batches, alternating with milk, beating batter briefly after each addition. Add vanilla and almond extracts; beat until smooth.
• Transfer about 1/3 of the batter to a small bowl and divide it evenly amongst the prepared cake pans.
• Add brown sugar and cinnamon to remaining batter and beat until well mixed. Pour into the cake pans and swirl with a spoon to mix slightly.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• While cakes are cooling, cream butter for the frosting in a large bowl. Slowly add 2 1/2 cups powdered sugar; beat until mixed. Add remaining powdered sugar alternately with milk and vanilla extract. Beat until frosting is smooth and reaches a thick spreading consistency.
• Frost and stack layers of cake and sprinkle cinnamon on top.