These Krispy Kreme Copycat Doughnuts are BETTER than those at Krispy Kreme because you can taste all the necessary components of a doughnut – the sugar, the soft, melt-in-your-mouth texture, and the yeasty, fried dough. Amazing.
I’ve never been a fan of Krispy Kreme doughnuts because their doughnuts are too sweet for my taste. Albeit soft, warm, and delicious, these sugar “pillows” are so sweet that they overpower the bready, fried dough underneath. When I lived in Texas, my favorite doughnut shop was Shipley’s Donuts, where you could get your sugar fix as well as taste the soft, fried, yeasty layer, which made them more substantial and fulfilling. Continue reading “Krispy Kreme Copycat Doughnuts”
I know I said that the Mint Oreo Ice Cream was my most bestest, favoritest flavor yet, but I think I’ve changed my mind or at least this brown sugar Vanilla Bean Ice Cream may be a close second.
While I was making regular vanilla bean ice cream using my old-standby recipe, I thought, “hmmm, I wonder how this would taste with brown sugar instead of white sugar…”, and it was a great decision! I don’t think I can go back to the old standby anymore; it was THAT good!
I’ve made it this way two times already – once for a Friendsgiving party and the last time was for Thanksgiving at my stepmother’s house. On both occasions this Vanilla Bean Ice Cream remained with other people so I could only dream about having another bite. I can’t make it at home because I’ll just eat the whole thing in one or two days haha.
When you start making this Vanilla Bean Ice Cream, initially the amount will seem like a paltry amount because you add the cream later. Also, the ice cream maker creates more air into the custard, so there will be enough for everyone (or just yourself!).
Please try out this amazingly, rich Vanilla Bean Ice Cream! If you don’t have vanilla beans, you can use vanilla bean paste or add more extract when you add the heavy cream. It is so rich that you’ll need only a scoop or two at a time.
After taking one bite of this ice cream, my friend/colleague said that it reminded her of cookie dough ice cream without the bits of cookie dough. Because of the brown sugar, I would agree that it does seem a bit like the cold base of a chocolate chip cookie dough. You could add in chocolate chips, nuts, or whatever add-ins you like; however, try this recipe out without add-ins the first time around! You won’t regret it!
adapted from Ice Cream!; it is my go-to recipe for vanilla-based ice cream
1 1/4 (300ml) whole milk
1 vanilla bean (if none, add 1 more tsp of vanilla extract to below amount when you add the cream)
4 large egg yolks (save egg whites for macarons, meringues, or omelettes!)
1/2 cup (100g) BROWN sugar (I used light brown sugar)
1 1/4 (300ml) heavy cream
1-2 tsp vanilla extract or vanilla bean
Put the milk, vanilla seeds, and vanilla bean (if using) in a medium saucepan, and heat gently to near-boiling point. Remove the saucepan from the heat, and allow the vanilla to infuse for 15 minutes.
In a separate, heatproof bowl, beat the egg yolks and sugar, using a whisk or electric beater, until thick and pale. Gradually beat the milk into the egg mixture.
Slower method: Place the bowl over a saucepan of simmering water, and continue stirring until the mixture is thick enough to coat the back of a wooden spoon. (book’s instructions) OR Quicker method: Pour the milk/egg mixture back into the saucepan over medium to medium-high heat, and stir the mixture until it coats the back of a wooden spoon. (this is what I did). This took about 5-10 minutes. Remove the bowl from the heat.
Transfer the hot mixture into a bowl (you can put the bowl over a bowl of ice to cool it down quickly); stir in the cream and vanilla extract or paste.
Cover the surface directly with plastic wrap or waxed paper to prevent a skin from forming. Allow the custard to cool completely by refrigerating mixture for 4 hours to overnight.
After the custard has chilled, churn it in an ice cream maker, according to the manufacturer’s instructions. Serve immediately as a soft serve, or transfer to a freezer container; cover the surface directly with waxed paper or foil, and put in the freezer.
It’s funny how I made these Peanut Butter Brownies almost exactly a year ago. I know it was about a year because Reese’s Peanut Butter Eggs were on sale in time for Easter, and I decided to use these eggs in a brownie recipe that I had made 2 or three times previously.
By this time, I had decided to make these Peanut Butter Brownies recipe my go-to recipe for brownies. So, I no longer needed to try other brownie recipes after having enjoyed these Peanut Butter Brownies consistently, and with the Reese’s peanut butter cup/egg add-ins, I was in love for sure.
Although my brownies were cooked a bit longer than the original, fudgier brownies found on How Crazy Cooks, they were still so fudgey, yet had a crackly top on them! I love how they naturally formed two layers in the oven. Please try these brownies with or without the Reese’s peanut butter candy; you won’t regret it!
Spray an 8×8 baking dish with non-stick/baking spray. For easy brownie removal, line the bottom and two sides with parchment paper/foil, leaving some overhang. Spray the parchment/foil.
In a medium saucepan, melt the butter on the stove or in the microwave for 30-45 seconds.
Whisk in cocoa powder, sugar, vanilla, salt, espresso/coffee powder (if using), and baking powder. Mixture will have a grainy texture.
Working quickly whisk in the eggs one at a time.
In order to avoid the add-ins (peanut butter cups, chocolate chips, nuts, etc.) from sinking to the bottom of the pan, stir the add-ins and flour together in a small bowl.
Add the flour/add-ins mixture to the saucepan with the wet ingredients.
Mix the two together just until combined. Some lumps and/or streaks of flour are fine. Do not overmix!
Pour brownie batter into the lined 8×8 baking dish.
Bake at 350/180 for 45-50 minutes or until a wooden skewer comes out with no raw batter. Do not overbake.
Let brownies cool in the pan at least 15 minutes. Then use the parchment paper/foil to lift them out of the pan. Slice into squares and serve.
*Store any leftovers in an airtight container and eat within 2-3 days. For longer storage and to prevent diet sabotage :), freeze the leftover brownies by wrapping them well (and separately) with wax paper or foil and freezer bags/containers. Frozen brownies last up to 4-6 months!
The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – Life and Food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.
I was finally able to take decent photos of my cake. I know I’m super late, but at least I posted this before August! HAH! So, I bet you’re wondering my cake doesn’t look a Swiss roll ice cream cake. I will give you three seconds to guess why. . .just think about my sausage buns, and you’ll figure it out.
2 segundos. .
3 segundos. . .
Yep, you guessed it. My overheating oven apparently isn’t too fond of sponge cake, so it ruined the first one completely and almost ruined all of the second one as well. I managed to salvage most of the cake, but I was unable to make Swiss rolls out of it. So, I slathered on the vanilla bean whipped cream (which is just “genious-ly” good!), cut the cakes into circles and rectangles, and placed them into two ramekins and one loaf pan.
I used the leftover hot fudge from my Chocolate Sybil Cake. I still have more left for chocolate milk. YUM!
This one looks more like an elaborated s’mores cake than a bombe ice cream cake.
Although my ice cream cakes are not nearly as pretty as the other daring bakers’ cakes, at least they still tasted pretty good, and I completed the challenge.
For the ice cream portion, I made coffee ice cream and chocolate ice cream. I used different ice cream recipes from those on the challenge because I wanted egg-based ice cream, which tends to be creamier. Everything tasted fantastic except for the sponge cake, but I think that is because of the egg-white flavor and my oven’s performance (or failure to perform well).
TWO THINGS I LEARNED DOING THIS CHALLENGE:
1. Whole eggs can expand big time! I thought that with the addition of egg yolks, eggs couldn’t expand that much, but I was pleasantly surprised. I don’t know why, but I was.
2. That there exists such a thing as vanilla bean whipped cream that doesn’t require the removal of the seeds. This whipped cream was AMAZING!!
3. That there really are foods that can stick unmercifully to Silpat despite what the company claims.
TWO THINGS I KNEW ALREADY BUT SOMEHOW FORGOT:
1. My oven sucks even after being “fixed” twice. 2. Ice cream melts quickly and can be frustrating so set up everything for your photo shoot ahead of time.
3. That I love ice cream cake!
I apologize to all my fellow DBers for being so late. A lot of things are going on in my life that I will let you know about later. I enjoyed this challenge despite the moments of frustration while taking photos of the melting ice cream haha. Now, I need to find volunteers to eat up all this excess ice cream and cake! Anyone interested? 🙂
Here is the recipe for the cake. Here are the recipes for the coffee and chocolate ice creams I used. Note: For the chocolate ice cream, I used half-n-half instead of milk for a creamier consistency.
This chocolate cake recipe is a bit more involved and more expensive because of the chopped chocolate, ganache, refrigeration time, and bread flour, if you don’t bake bread often (I suppose you could use AP flour instead, but I haven’t tried that). The flavor and texture were amazing, though. I can’t say that it was necessarily better than my go-to recipe; I can only say they are two fantastic variations of basically the same thing.
Not surprisingly, the Cook’s Illustrated recipe is a bit richer and more sophisticated than the go-to recipe. The go-to recipe is easier to do and is not as decadent. So, I would definitely use the go-to recipe for a “just-because” day, a child’s birthday, or around the time “Aunt Flo” comes by (if she ever stops by your place hehe). It tastes like the prototypical chocolate cake but better. The more sophisticated recipe, however, would be perfect for special occasions or whenever you want to indulge a bit more.
I rarely like chocolate on chocolate because it can be so rich, so instead of using chocolate frosting, I used vanilla bean frosting.The frosting was so good and flavorful. If you look closely, you can see a few specks of the vanilla bean. [Speaking of vanilla beans, I bought a 1/4th pound of the stuff over a year ago for only 4-7 dollars on eBay, and I still have a bunch left. I suggest searching on eBay for some good deals on vanilla beans.]
Ganache Filling: 2 oz. bittersweet or semi-sweet chocolate, chopped fine 1/4 cup heavy cream 1 Tbsp confectioner’s or powdered sugar
Chocolate Cupcakes: 3 oz. bittersweet or semi-sweet chocolate, chopped fine 1/3 cup cocoa (regular or Dutch-processed) 3/4 cup hot coffee (I used espresso and boiling water) 3/4 cup bread flour 3/4 cup granulated sugar 1/2 tsp table salt (I used kosher) 1/2 tsp baking soda 6 tbsp vegetable oil 2 large eggs, room temperature 2 tsp white vinegar 1 tsp vanilla extract
FOR GANACHE FILLING:
Place chocolate, cream, and confectioners’ sugar in medium microwave-safe bowl. Heat in microwave on high power until mixture is warm to touch, 20 to 30 seconds.
Whisk until smooth; transfer bowl to refrigerator and let stand until just chilled, no longer than 30 minutes.
Adjust oven rack to middle position and heat oven to 350 degrees. Line standard-size muffin pan with baking-cup liners.
Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes.
Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside.
Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.
Divide batter evenly among muffin pan cups. Place one slightly rounded teaspoon ganache filling on top of each cupcake. Bake until cupcakes are set and just firm to touch, 17 to 19 minutes.
Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour.
Vanilla Bean Frosting
1 stick of unsalted butter, room temperature 1/2 cup of shortening, room temperature (you could also use another stick of butter instead) 1 vanilla bean pod 4-6 cups of powdered sugar (based on how sweet you like your frosting) 2-5 Tbsp of whole milk or half-n-half (based on desired consistency)
Place the butter and shortening in the mixing bowl, and mix for 2-3 minutes. While the butter is mixing, remove the seeds from the vanilla bean pod. Add the seeds to the butter mixture. Next, add 4 cups of the sugar. If you feel it needs more sugar, add more 1/2 cup-1 cup at a time until you reach desired level of sweetness. Lastly, add the milk 1 Tbsp at a time until it reaches a creamy enough consistency to be piped or frosted.
Yeah, I know I still have a long way to go to being a good cake decorator hahaha.
I took a nice break from the kitchen and the computer. I want to thank you all for your encouraging words and advice on the previous post. I guess I was so used to previous Daring Bakers’ challenges as being fairly easy and manageable for me. With the toothache and so many other problems. this challenge was just really…plain and simple…a challenge for me. Next time, I will work on a challenge while not in pain, and I will take things slowly (even though I am already a slow baker/cooker). Also, I will stick to challenge dishes that I will actually want to eat in the end.
As many of you know, here in the United States, many of us celebrated Memorial Day. On this day, my colleagues and I went to my favorite BBQ joint, Rudy’s BBQ, and I brought this cake. I colored it baby blue just for the “Colorful Mondays” project on Kitchen Simplicity.
The cake is comprised of my two favorite cake recipes: the Hershey’s Perfectly Chocolate cake and Bridget’s white cake, which I blogged about here. Half of my friends preferred the chocolate side because they prefer chocolate, while the other half preferred the white side. I know that my favorite was the white cake. My friend cut a small slice of cake to reserve for her boyfriend, and he later told her to tell me the following:
Please tell Memoria my only complaint is that the piece was cut way too small. It’s really delicious. It has almost an angel food taste but with a regular cake texture.
I would totally agree with his description. This recipe is my go-to for white cake (for process photos of this cake, check out the strawberry cake derived from the same recipe).
I tried to make Italian buttercream, but I whipped the meringue too long and accidentally heated up the sugar syrup too long because I was taking photos. So, I had to make a regular, no-egg buttercream for the outside.
I ended up removing this frosting because it curdled. After scraping it off, I made and added the regular buttercream.
It felt really weird to have a cake this color in my possession. I’m not a fan of making and looking at colored icing, but I am totally okay with eating it!
TOOTH/TEETH UPDATE: I’m going to the oral surgeon tomorrow to get my tooth/teeth extracted. I plan to make soup for this week. Please keep me in your prayers or send me good thoughts. Have a great week, everyone!
Some may say this is not a buttercream due to the absence of eggs, but I disagree since it is comprised of butter, has a creamy consistency, and is often used for cakes.
1 stick of unsalted butter, room temperature 1/2 cup shortening 3-4 cups powdered sugar 2-3 Tbsp milk or half-n-half blue colored gel (optional)
Beat the butter and shortening together well. On low speed, mix the the powdered sugar in one cup at a time. Then, add in the milk until you reach the desired consistency. Add blue colored gel, mix, and keep adding more gel until you reach the desired color.
Blackberry Cobbler with Homemade Vanilla Bean Ice Cream
Hankering for some Blackberry Cobbler with Vanilla Bean Ice Cream? Yes, please! Then you’re in the right spot!
When strawberry season was well underway, I wanted to go to a berry farm near where I live. I saw a link to all the picking farms in the United States (and many other countries) and found 2 places that sounded promising. Then, after I saw photos of some beautiful, enticing strawberries on Monica’s photo site, Natural Lighting, I had to ask where she got the berries (actually, I just found out that strawberries are NOT berries. Read more about it here.). She told me that she got them from Sweet Berry Farm in Marble Falls, Texas.
Because I don’t like to go to public places by myself (yeah, I have issues), I waited for my mom to arrive to go to the farm. Well, rain happened; my mom didn’t want to go to the farm at first; and then, finally we went the day before she left….and guesss what?! We came the very day after the strawberries were in season there!! ARGH! I was so disappointed. I had been wanting to go for so long. Next time, I will have to get over my fears and go alone haha.
Anyway, even though the strawberries were no longer in season there, the blackberries were coming in with fury. So, my mother and I grabbed a box each and picked a bunch of these dark beauties. I thought I’d add that I picked the most berries*.*sidenote: Ignore the comment my mom is going to make about her picking the hard-to-get-ones-for-me-because-they-were-deep-behind-or-in-the-middle-of-a-bunch-of-thorns blackberries for me. Don’t believe her! She was just delirious from the hot sun! LOL!
So, what did I do with these luscious berries?! I made the only type of fruit cobbler I like – the one with a pie-pastry-like topping as opposed to cobblers with biscuits on top of the fruit. Behold a yummy Blackberry Cobbler with Homemade Vanilla Bean Ice Cream. Yum!
I searched everywhere for the right recipe for a pastry-topping for this Blackberry Cobbler. I remember finding the perfect one over a year ago that I had made with peaches two or three times. Since I have a new laptop (I’M STILL A PC AND AM DARN PROUD OF IT! WOOHOO!), I no longer had that website bookmarked. Fortunately, I found the site again because the recipe is popular even though it was posted in 2006. In addition to his recipe, I picked and chose other ingredients and methods from three other recipes to end up with the one that is warm and settled in my tummy right now as I type. YUM!
This Blackberry Cobbler was amazing. My only mistake was not mushing up the berries. I think it is definitely a personal preference, but I didn’t like tasting the less-hot interior of the berries after the first two bites. I think it would have been a better balance of crunchy, butter pastry taste and sweet, sour, berry taste if I had mushed them a bit. Nevertheless, it was still amazing.
I had run out of butter *GASP THE HORROR!* due to a 3-STICK ERROR (it still makes me sad to know I wasted that much butter) in a chocolate frosting I made, so I had to use butter-flavored shortening in the crust. I think the shortening caused the crust to be harder to handle. It still worked out in the end.
If you would like to use another pie pastry recipe, feel free to do so. I doubled the pastry recipe and used 2 extra cups of fruit because of the size of my dish (I will be blogging about this dish very soon). I like the double layer of pastry because you get a good amount of contrasting, yet complementary flavors.
Pastry (I doubled this for an 11″ oval dish) for the blackberry cobbler:
1-1/2 C flour
6 T butter
3 T shortening
1/2 tsp salt
3 T ice water
1/4 C sugar
Fruit Filling for the blackberry cobbler:
6 C blackberries
3/4-1 cup granulated sugar
1/4 cup AP flour
2 T cornstarch
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
3 T melted butter
To make the pastry, place the flour, butter, shortening, salt and sugar in the processor bowl with the steel blade. Pulse a few times until the mixture is like cornmeal. Add the ice water and pulse a few times, just enough to mix the water into the other ingredients. Turn the mixture out into a plastic food storage bag (it will be crumbly, not yet like dough) and quickly knead it through the bag a few strokes, till it just starts to hold together. Refrigerate for an hour or more. Meanwhile, preheat oven to 475º. Combine the blackberries, sugar, flour, cornstarch, cinnamon and nutmeg in a large bowl. Stir mixture until you see mostly the color of the berries.Taste and correct seasoning and sugar content. Stir in the melted butter (I didn’t have butter, so I added the 1/2 Tbsp left of COLD butter to the top of the filling right before baking. See photo below).
Reserve and keep cold 1/3 of the dough. Roll out the rest to the approximate shape of your dish. (I used an 11″ oval baking dish with double the pastry, but with the recipe as is, you can use a 5″ x 9″ oval baking dish about an inch and a half deep or a 6″ square dish or 7″ round dish). Butter the baking dish and spoon in half of the fruit mixture. Lay the pastry sheet over the fruit.
Bake about 12 minutes in a preheated 475º oven, until the pastry is just starting to brown. Spoon in the rest of the fruit mixture.
Roll out the reserved dough, cut in strips and lay in a lattice pattern over the fruit.
Sprinkle with sugar and bake about 15 minutes more, until the fruit is bubbling and the lattice is browned.
Allow to cool for a few minutes before serving with vanilla ice cream.
If you love Cookie Dough, chocolate chips and ice cream, try this Chocolate Chip Cookie Dough Ice Cream!
Reduce, Reuse, and Recycle. That is my motto for this ice cream flavor. I’m not a fan of cookie dough and cookie dough ice cream, but for some reason, I decided to set aside a block of the Triple Chocolate “Chunp” Cookie dough for this Chocolate Chip Cookie Dough Ice Cream. I started with a base vanilla ice cream recipe from Dorie Greenspan. I rolled up the reserved cookie dough into a small thin log and refrigerated the log along with the vanilla ice cream custard base. After churning the custard the next day, I cut up the log of dough into small pieces (you could cut them in bigger pieces, if that is what you prefer), and then added them to the churned ice cream. I was surprised at how good this ice cream was since I’m not crazy about Chocolate Chip Cookie Dough Ice Cream nor the regular dough. It was beyond FANTASTIC. The vanilla flavor was very pronounced and meshed well with the chewy pieces of dough and chunky pieces of rich chocolate. So, reduce your trips to the store for store-bought cookies and ice cream. Reuse your cookie dough in this ice cream. Recycle the container you used for the ice cream for another batch haha. Enjoy!!
2 cups whole milk
2 cups heavy cream
1 moist, plump vanilla bean, split and scraped (or 1 Tbsp pure vanilla extract)
6 large egg yolks
3/4 cup sugar Chocolate Chip Cookie dough(I used about 80-100 grams of dough; go based on your preferences, but don’t use too much, or it will interfere with the base flavor)
Bring milk and cream to a boil in a large heavy-bottomed saucepan. If you are using a vanilla bean, put the seeds and pod into the pan, cover and set aside for 30 minutes. After 30 minutes, bring the milk and cream back to a boil before continuing (I turn off the heat right before it’s about to boil). If you are using vanilla extract, wait until later to add it.
Meanwhile, in a medium bowl, whisk the yolks and sugar together until very well blended and just slightly thickened (until it looks pale). Still whisking, drizzle in about one third of the hot liquid-this will temper, or warm the eggs so they won’t curdle. Whisking all the while, slowly pour in the remaining liquid (I usually just pour in half the hot liquid, whisk, and pour egg mixture into the pot). Pour the custard back into the pan, and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon. If you run your finger down the bowl of the spoon, the custard should not run into the track (about 5 minutes). The custard should reach at least 170°F, but no more than 180°F, on an instant-read thermometer. Immediately remove the pan from the heat and strain the custard into a 2-quart measuring cup or clean heatproof bowl. Discard the vanilla pod (I left the pod in while it refrigerated to intensify the vanilla flavor); or if you are using vanilla extract, stir it in now.
Refrigerate the custard for 4 hours or overnight before churning it into the ice cream (I always leave my custard in overnight.).
Remove the pod. Scrape the chilled custard in the bowl of an ice cream maker, and churn according to the manufacturer’s instructions. Meanwhile, cut up the log of cookie dough into small pieces. Pack the ice cream into a container, and drop pieces of cookie dough into the custard. Stir the mixture well to evenly distribute the dough. Freeze the ice cream for at least 2 hours, until it is firm enough to scoop.
Revisiting this Vanilla Bean Ice Cream recipe made me realize one of the benefits of having a blog is seeing how much you’ve changed over time. For instance, the first time I ever made ice cream, I ranted on and on about how much I had to do just to produce a decent vat of ice cream custard. I chuckle at my complaints now.
My first ice cream attempt was vanilla bean from David Lebovitz. Since then, I havemademanyotherflavorsoficecream, and I now consider the process very easy to do. Now, I’m going to back to one of my favorite flavors – vanilla bean. This time I’m using a different recipe that I feel is richer and tastier than the first one I made. I made it one other time before, and my colleagues devoured it gleefully. One of them did not even want to share the rest of it with the others, so she found a way to hoard it for herself haha.
In order to make this ice cream even better, I added a teaspoon of vanilla extract to the custard even after infusing a vanilla bean and its seeds. It’s creamy with a yellowish hue. Please make this cold, smooth, “vanilla-ful” concoction muy pronto.
1 1/4 (300ml) whole milk
1 vanilla bean (if none, add 1 more tsp of vanilla extract to below amount when you add the cream)
4 large egg yolks
1/2 cup (100g) vanilla sugar (or plain sugar)
1 1/4 (300ml) heavy cream
1 tsp vanilla extract (optional)
Put the milk, vanilla seeds, and vanilla bean in a medium saucepan, and heat gently to near-boiling point. Remove the saucepan from the heat, and allow the vanilla to infuse for 15 minutes.
In a separate, heatproof bowl, beat the egg yolks and sugar, using a whisk or electric beater, until thick and pale. Gradually beat the milk into the egg mixture.
Place the bowl over a saucepan of simmering water, and continue stirring until the mixture is thick enough to coat the back of a wooden spoon. (book’s instructions) OR
Pour the milk/egg mixture back into the saucepan, and stir the mixture until it coats the back of a wooden spoon. (this is what I did). This took about 5-10 minutes.
Remove the bowl from the heat, and cover the surface directly with plastic wrap or waxed paper to prevent a skin from forming. Allow the custard to cool completely by refrigerating mixture for 4 hours to overnight.
Once cool, stir in the cream and vanilla extract (if using), and churn in an ice cream maker, according to the manufacturer’s instructions. Serve immediately, or transfer to a freezer container; cover the surface directly with waxed paper or foil, and put in the freezer.
I never thought I could fall in love with a cake that required only egg whites instead of whole eggs, but I did with this one. In 2008, Bridget from The Way the Cookie Crumbles did a comparison of white cakes from 3 different well-known cookbooks. Then, in July of this year, she did another comparison of white cakes using Dorie Greenspan’s Party Cake, CI’s white cake, and an adjusted version of CI’s recipe that she created herself. Since she had done all the work for us, I decided to try out a halved version of her adapted recipe immediately. I fell in love with it. I made it again (the full version) for my students this past summer, and they loved it, too. Then, I made the halved two more times just for the heck of it. This cake is so good. So, I was craving it again, and made another halved version in a bread pan instead of a cake pan. The edges turned dark brown, but everything else was fine. I used a vanilla buttercream frosting recipe from one of my cookbooks instead of my usual one, and it yielded just enough for this cake. I had to add more milk to it to make it more spreadable. This is definitely my go-to white cake. Now, I need to find a go-to yellow cake…
TIP: Since I make custard-based ice creams quite often, I end up with a lot of egg whites. I pour these egg whites in ice trays and place them in the freezer to save just for this recipe and any other recipes requiring egg whites (but really I think about this cake every time I pour the whites in the trays :D). I let the egg whites sit out on the counter to thaw out before making this cake. I just pour the whites into my measuring cup or a bowl on a scale.
Bridget’s White Cake(Full Version – Halved version below)
12 tablespoons unsalted butter (1½ sticks), softened but still cool
1. For the Cake: Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour. (If you use the Baker’s Joy spray, you don’t need to do all of those steps. Just spray and proceed to step 2.)
2. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended. 3. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining. 4. Add all but ½ cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1½ minutes. Add remaining ½ cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer. 5. Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes. 6. Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1½ hours.
3 large egg whites (a bit more than 1/3 cup or 110 grams), at room temperature
1 tsp almond extract
1/2 tsp vanilla extract
1 cup + 2 Tbsp cake flour (4.5 ounces) (plus more for dusting the pans, if no spray)
3/4 cups + 1 Tbsp granulated sugar (5.68 ounces)
2 tsp baking powder
1/2 tsp table salt (I used kosher)
6 Tbsp unsalted butter, softened but still cool.
1. For the Cake: Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray one 9-inch round cake pan with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour. (If you use the Baker’s Joy spray, you don’t need to do all of those steps. Just spray and proceed to step 2.)
2. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended. 3. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining. 4. Add all but ½ of milk mixture to crumbs and beat at medium speed (or high speed if using hand-held mixer) for 1½ minutes. Add remaining ½ of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer. 5. Pour batter evenly in a prepared cake pan; using rubber spatula, spread batter to pan walls and smooth tops. Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes. 6. Let cake rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1½ hours.