White Moon Cake Three Layer Recipes

WHITE THREE-LAYER BUTTER CAKE WITH WHITE CHOCOLATE FROSTING

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.

BAKERY THREE LAYER CAKE

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.

THREE LAYER WHITE VELVET CAKE (WITH OPTIONAL WHITE FROSTING)

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.

WHITE MOON CAKE - THREE LAYER

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.