White cake with Cream cheese frosting
I should warn you all, I’m nearly kitchen impaired and live in a delightful little casa, neatly situated just down the street from my parents, for easy access to a handy dad and kitchen proficient mom. I have some of the basics down: I’ve come along way from lighting kitchen towels on fire while boiling water in college, I can boil an egg and I’m slowly learning my Nana’s traditional recipes, but I’m still not competent in many things culinary.
The first round, came out flat. I shared it at a pizza luncheon I threw for my mom, Nan and Aunt. The comments: “It’s heavy, but delicious.” “You could use it if you were trying to drown someone.” The second comment was answered with a peal of laughter and we began referring to it as death cake. What was the problem? Egg whites. The egg whites had just reached soft peaks state and needed more beating to get to hard peaks.
*** note, I didn’t have the cream of tartar on either round… will have to see how it does now that I picked some up. Second round:
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Complemented the tangy lemon zest in the frosting with some raspberry puree between layers. The result was appreciative, two of my roomies from a recent vacation came over for a movie night and one claimed that it was the best cake she’d ever eaten. WOO! It was still a little flat and not as moist as the first try. I can speculate that I didn’t incorporate the egg whites with enough delicacy, but I’ll consider myself to have passed White Cake and I’ll tackle the egg whites in our next meeting.
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