IngredientsCake- 2 cups all-purpose flour (spoon flour into dry-measure cup and level off)
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- 6 large egg whites
- 3/4 cup milk
Frosting- 1/4 cup unsalted butter, softened
- heaping 1/2 cup creamy peanut butter
- 3/4 cups confectioners sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup fruit jelly, slightly warmed
DirectionsCake- Set the rack at the middle level and preheat oven to 315 degrees.
- Grease and flour the inner bottom surface of your CAKEWICH cake pan.
- Combine the flour, baking powder, and salt in a bowl, mixing well with a whisk.
- Whisk together the egg whites and milk by hand in a medium mixing bowl until just combined.
- In a heavy-duty mixer, cream butter and sugar until light and fluffy, about 5 minutes. Add vanilla and beat vigorously.
- Reduce speed to low and add one-quarter of the flour, then one-third of the milk mixture, mixing until just combined, scraping down the bowl and beater after each addition. Repeat until all ingredients are just combined.
- Scrape the bowl well with a large rubber spatula. Pour the batter into the CAKEWICH pan and smooth the top.
- Bake for about 60 to 70 minutes, until toothpick inserted in the center emerges clean.
- Cool the cake in the pan on a cooling rack for one hour, then unmold it to finish cooling right side up.
Frosting- Place the butter and peanut butter into a medium bowl, and beat with an electric mixer for several minutes until combined.
- Gradually mix in the sugar until combined.
- Add vanilla and beat for 3 minutes until fluffy.
Assemble- Using a serrated bread knife, slice off the CAKEWICH "dome" then slice again through the center horizontally.
- Spread the peanut butter frosting on the first layer of cake. Spread a thin layer of jelly on top of the frosting.
- Place the second layer of cake on the first, making sure the cut side is visible. For easier cutting, refrigerate cake for one hour before serving.
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