In our Weekend Kitchen Katy Purwin and Christine Roberts show us how to make a Lady Baltimore Cake.
In our Weekend Kitchen this week we're getting you ready for Easter! Katy Purwin and Christine Roberts show us their recipe for a Lady Baltimore Cake.
Lady Baltimore Cake
Makes 1 8-inch layer cake
- 3 ½ c cake flour
- 1 T baking powder
- ½ t Kosher salt
- 1 c unsalted butter, softened
- 2 c granulated sugar
- 1 c whole milk
- 1 t vanilla
- 8 egg whites + pinch salt
Preheat oven to 375°. Grease and flour 2 x 8" cake pans.
Sift together cake flour, baking powder, and salt in a medium bowl. Set aside. In the bowl of a standing mixer, cream together butter and sugar until very light and fluffy, about 5 minutes. Combine flour and vanilla. Add in flour mixture, alternating with milk, in three parts, beginning and ending with flour.
Using a handheld mixer, beat egg whites until foamy. Add salt and whip until stiff peaks form. Gently fold egg whites into batter in three parts. Divide among cake pans and bake until wooden toothpick inserted in center comes out clean. If cakes become too dark while baking, tent loosely with foil. Allow to cool on racks 15 minutes. Remove from pans and allow to finish cooling.
- ¾ c dried fruits of choice, e.g., cherries, raisins, figs, candied citrus peel, etc.
- ¾ c chopped walnuts, toasted
- ¼ c rum (or substitute orange juice)
- Zest of 1 orange
- 2 c sugar
- ¾ c water
- 4 large egg whites + pinch salt
- 1 t vanilla
- Candied orange slices for garnish, optional.
Place dried fruits in bowl with rum or orange juice and allow to sit for 30-60 minutes. Meanwhile, bring sugar and water to a boil in small saucepan. Boil until syrup reached ~235 degrees on candy thermometer (sugar mixture will make "strings" when dropped in a glass of cold water.)
Beat egg whites and salt in a stand mixer using whisk attachment until foamy. Add salt and continue to beat until stiff peaks form. While mixer is running, add sugar syrup to whites in a slow, steady stream, using caution as syrup will be very hot. Beat on high for 5-7 minutes. Add vanilla.
Drain dried fruits from any remaining rum and add to bowl with nuts, zest, and 1/3 of icing. Stir to combine and use to fill the layer cake. Ice cake with remaining icing (the icing without fruits and nuts.) Garnish with candied orange slices, if desired.
You can visit Katy and Christine's website at www.squashblossomkitchens.com