White Butter cake

White butter cake is a celebration cake made for birthdays and weddings.

I made this cake for my neighbour`s birthday.

Ingredients:
Eggs- 2 - separated,
Sifted cake flour- 1 and 3/4 cup or 175 gms ,
( To make one cup of cake flour- fill 2 tbsp of cornflour in your measuring cup and fill the rest with plain all purpose flour or maida.Sieve 3 or 4 times)
Butter- 1/2 cup or 113 gms- room temperature,
White sugar- 1 to 3/4 cup- divided- (take out 1/4 cup or little less from 1 or 3/4 cup of sugar for egg white),
Vanilla essence- 1 tsp,
Milk- 1 cup or 120 ml.

Filling- strawberry Jam- 1/4 cup.

Mascarpone cheese frosting:
Butter - 1/2 cup or 113 gms- room temperature,
Mascarpone cheese-200 gms,
Icing sugar- 2 and 1/4 cup,
Zest of 1 lemon,
Vanilla essence-1 tsp.

Fresh fruits- Strawberry,kiwi,orange and grapes.
Strawberry glaze-
Strawberry jam- 1/4 cup.
Water - 2tsp.

Method:
Pre heat oven to 350 F or 180 C
Butter and flour 2 ,8 inch round cake pans.

Line the bottom with butter paper and grease and flour the butter paper too.

While the eggs are still cold separate the yolks with the white.
Keep in separate bowls and cover ( 30 minutes).
In a bowl whisk together flour and baking powder.

In bowl of your mixer ,beat the butter until soft ( 1 -2 minute).

Add 3/4 cup of sugar(  less 1/4 cup of sugar for egg white).
Beat until light and fluffy ( 2 to 3 minutes).

Add egg yolks one at a time,beating after each addition.

Scrape down the sides of the bowl.
Add the vanilla and beat until combined.

With the mixer on low speed ,alternately add the flour mixture and milk in three additions,beginning and ending with the flour.

In a clean bowl,beat the egg whites until foamy( the blade should be clean with no trace of oil or butter,as it will prevent the egg white to make stiff peaks).

Add a pinch of salt and continue beating until soft peaks form.

Gradually add the remaining 1/4 sugar and continue to beat until stiff peaks form.

With the rubber spatulla gently fold a little of the white into the batter to lighten it and then fold in the remaining white until combined.

Do not over mix the batter or it will deflate.

Divide the batter evenly between the two prepared pans and smooth the top with back of a spoon.

Bake in preheated oven for 20 to 25 minutes (since my oven is small,had to bake one cake pan at a time)
Bake until tooth pick inserted in the center comes out clean.
As the name suggests,the cake is white when fully baked,no browning on top.

Cool the cake in their pans on wire rack for 10 minutes.
Place a greased wire rack or plate on top of the cake and invert lifting off the pan.
Remove the butter paper and place it on the wire rack.
Place the inverted cake  on the butter paper or buttered wire rack.

Leave it to cool completely.

Wrap  the cake layers in plastic and keep in the freezer for at least one hour.
( this is done to make filling and frosting easier)

Mascarpone Cheese frosting:
Butter- 1/2 cup or 113 gms at room temperature,
Mascarpone cheese- 200 gms at room temperature,
Icing sugar- 2 and 1/4 cup,
Zest of  one lemon,
Vanilla essence-1 tsp.

Cream the butter and cheese together until smooth with no lumps.

Add the icing sugar one cup at a time ,beating well after each addition.
Scrape down the sides of the bowl.
Add the zest and vanilla and beat on high speed until the frosting is light and fluffy ( 4 to 5 minutes)

You can add milk to make the batter light if piping consistency has not reached ( few tsps).

Assemble:

Place one of the cake layers,top of the cake facing down on to your serving plate.

Spread the cake layer with 1/4 cup of strawberry jam ( beat the jam before spreading or if too stiff,keep in the microwave for few seconds to soften it)

( you can use any jam of your liking)
Place the next layer top of the cake facing down,onto the filling.

Spread the frosting on top and sides of the cake ( reserve some for piping)
Cover and refrigerate until serving time.

Just before serving garnish the top of the cake with fresh fruits.

Glaze the fruits with strawberry glaze.

 Strawberry Glaze -  Take 4 to 5 tbsp of strawberry jam and 1 tsp of water.Put in the microwave for  few seconds to make the jam soft.
Mix with spoon and then sieve the contents in a small bowl to remove any lumps.
Brush the fruits with the glaze( it prevents the fruits from drying).