Lane Cake Recipe Source: American Test Kitchen
Ingredients: Serve 8 to 10
CAKE :
1 cup whole milk, room temperature
6 large egg whites, room temperature
2 teaspoons vanilla extract
2 ¼ cups (9 ounces ) cake flour
1 ¾ cups ( 12 ¼ ounces )sugar
4 teaspoons baking powder
1 teaspoon salt
12 teaspoons unsalted butter, cut into 12 pieces and softened
FILLING:
5 tablespoons bourbon
1 tablespoons heavy cream
1 teaspoon cornstarch
Pinch salt
1/3 cup sweetened shredded coconut
¾ cup pecans
¾ cup golden raisins
4 tablespoons unsalted butter
¾ cup sweetened condensed milk
½ teaspoon vanilla extract
FROSTING
2 large egg whites, room temperature
¼ teaspoon cream of tartar
¼ cup (1 ¾ ounces) sugar
2/3 cup light corn syrup
1 teaspoon vanilla extract
Procedures:
FOR THE CAKE: adjust oven rack to middle positions and heat oven to 350 degrees. Grease two 9 inch round cake pans, line with parchment paper, grease parchment, and flour pans. Whisk milk, egg whites, and vanilla together in large liquid measuring cup. Using stand mixer fitted with paddle, mix flour sugar, baking powder, and salt together on low speed until combined. Add butter, 1 pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium high, and beat until light and fluffy, about 1 minute. Reduce speed to medium low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.
Scrape equal amount of batter into prepared pans and bake until toothpick inserted in center of cakes comes out clean, 20 to 25 minutes, switching and rotating pans halfway through baking. Let cakes cool in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and let cool completely, about 2 hours. (cooled cakes can be wrapped in plastic wrap and stored at room temperature for up to 2 days.)
FOR THE FILLING: whisk bourbon, cream, cornstarch, and salt together in bowl until smooth. Process coconut in food processor until finely ground. Add pecans and raisings and pulse until coarsely ground. Melt butter in 12 inch skillet over medium low heat. Add processed coconut mixture and cook stirring occasionally until golden brown and fragrant, about 5 minutes. Stir in bourbon mixture and bring to boil. Off heat, add condensed milk and vanilla. Transfer to bowl and cool to room temperature, about 30 minutes. (filling can be refrigerated for up to 2 days. Bring filling to room temperature before using.)
FOR THE FROSTING: using stand mixer fitted with whisk, whip egg whites and cream of tartar together on medium high speed until frothy, about 30 seconds. With mixer running, slowly add sugar and whip until soft peaks form, about 2 minutes; set aside. Bring corn syrup to boil in saucepan over medium high heat and cook until bubbles appear around edge of pan, about 1 minute. With mixer running, slowly pour hot syrup into whites. Add vanilla and beat until cooled and thick and glossy, 3 to 5 minutes.
Place 1 cake round on serving platter. Spread filling over cake, and then top with second cake round. Spread frosting evenly over top and sides of cake, serve.(cake can be refrigerated, covered, for up to 2 days. Bring to room temperature before serving. ) END.
Ingredients: Serve 8 to 10
CAKE :
1 cup whole milk, room temperature
6 large egg whites, room temperature
2 teaspoons vanilla extract
2 ¼ cups (9 ounces ) cake flour
1 ¾ cups ( 12 ¼ ounces )sugar
4 teaspoons baking powder
1 teaspoon salt
12 teaspoons unsalted butter, cut into 12 pieces and softened
FILLING:
5 tablespoons bourbon
1 tablespoons heavy cream
1 teaspoon cornstarch
Pinch salt
1/3 cup sweetened shredded coconut
¾ cup pecans
¾ cup golden raisins
4 tablespoons unsalted butter
¾ cup sweetened condensed milk
½ teaspoon vanilla extract
FROSTING
2 large egg whites, room temperature
¼ teaspoon cream of tartar
¼ cup (1 ¾ ounces) sugar
2/3 cup light corn syrup
1 teaspoon vanilla extract
Procedures:
FOR THE CAKE: adjust oven rack to middle positions and heat oven to 350 degrees. Grease two 9 inch round cake pans, line with parchment paper, grease parchment, and flour pans. Whisk milk, egg whites, and vanilla together in large liquid measuring cup. Using stand mixer fitted with paddle, mix flour sugar, baking powder, and salt together on low speed until combined. Add butter, 1 pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium high, and beat until light and fluffy, about 1 minute. Reduce speed to medium low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.
Scrape equal amount of batter into prepared pans and bake until toothpick inserted in center of cakes comes out clean, 20 to 25 minutes, switching and rotating pans halfway through baking. Let cakes cool in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and let cool completely, about 2 hours. (cooled cakes can be wrapped in plastic wrap and stored at room temperature for up to 2 days.)
FOR THE FILLING: whisk bourbon, cream, cornstarch, and salt together in bowl until smooth. Process coconut in food processor until finely ground. Add pecans and raisings and pulse until coarsely ground. Melt butter in 12 inch skillet over medium low heat. Add processed coconut mixture and cook stirring occasionally until golden brown and fragrant, about 5 minutes. Stir in bourbon mixture and bring to boil. Off heat, add condensed milk and vanilla. Transfer to bowl and cool to room temperature, about 30 minutes. (filling can be refrigerated for up to 2 days. Bring filling to room temperature before using.)
FOR THE FROSTING: using stand mixer fitted with whisk, whip egg whites and cream of tartar together on medium high speed until frothy, about 30 seconds. With mixer running, slowly add sugar and whip until soft peaks form, about 2 minutes; set aside. Bring corn syrup to boil in saucepan over medium high heat and cook until bubbles appear around edge of pan, about 1 minute. With mixer running, slowly pour hot syrup into whites. Add vanilla and beat until cooled and thick and glossy, 3 to 5 minutes.
Place 1 cake round on serving platter. Spread filling over cake, and then top with second cake round. Spread frosting evenly over top and sides of cake, serve.(cake can be refrigerated, covered, for up to 2 days. Bring to room temperature before serving. ) END.
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