Amazing Checkerboard Cake
From turtle66 14 years agoIngredients
- INGREDIENTS FOR ONE BATCH OF cake YOU WILL NEED TO TRIPLE THIS FOR ONE cake shopping list
- 2 1/4 cups cake flour shopping list
- 1 tablespoon baking powder shopping list
- 1/2 teaspoon salt shopping list
- 1 1/4 cups whole milk or buttermilk (I prefer buttermilk with the lemon) shopping list
- 4 large egg whites shopping list
- 1 1/2 cups sugar shopping list
- 2 teaspoons grated lemon zest shopping list
- 1 stick (8 tablespoons) unsalted butter, at room temperature shopping list
- 1/2 teaspoon pure lemon extract shopping list
- white frosting shopping list
- white frosting shopping list
- 1 cup vegetable shortening (not butter flavored) shopping list
- 4 1/2 cups sifted powdered sugar shopping list
- 4 tablespoons milk shopping list
- 1 1/2 teaspoons clear vanilla shopping list
- 1/2 teaspoon lemon extract shopping list
How to make it
- Whisk together the flour, baking powder and salt.
- Whisk together the buttermilk and egg whites in a medium bowl.
- Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter, and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and will aerated.
- Separate the batter evenly into three separate bowls. To add paste food coloring, take a small amount (smaller than a pea, it doesn't take much!) and whisk it into the white batter. Repeat for the other two batches. I used pink, purple, and green.
- Starting with the pan that has the checkerboard insert, fill the center hole halfway with pink batter. Fill the center ring halfway with green and the outer ring halfway with purple. Carefully loosen the insert's "legs" from the side of the pan and lift the insert straight up into the air. Rinse and dry the insert and place it into the next pan.
- In keeping with your pattern flow (pink, green, purple, etc) fill the center hole halfway with green, the second ring with purple, and the outer ring with pink. For the last pan, continuing the pattern, purple in the center, then pink, then green.
- Bake for 25-35 minutes, checking after 25, or until the cakes are springy to the touch- a thin knife inserted into the centers should come out clean. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.)
- To Make the Frosting:
- Beat shortening and extracts until creamy, about 1-2 minutes on medium speed. Slowly add 2 cups of the powdered sugar, then 2 tablespoons of milk, 2 more cups of powdered sugar, then the remaining milk and any additional powdered sugar that may be needed.
- Put 1/3 of the frosting into a separate bowl and tint it with a small amount of yellow paste food coloring. Frost in between the layers yellow and the sides and top of cake white. Decorate with green tinted coconut and jelly beans on top.
The Rating
Reviewed by 3 people-
Fun and gorgeous!
misslizzi in Philadelphia loved it -
beautiful! love unique and colorful new cake recipes, i have at least 3 to make a year!!!thank you very much!
andiecooks in home loved it
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