We had the most amazing vanilla cake with buttercream frosting at Cakes and Ale. It was just sweet enough, incredibly light and the frosting was perfect. Would they be so kind as to share the recipe? Thank you! — Sarah Chane Abend, Decatur
Proof Bakeshop’s pastry chef Carey Bell supplies this cake for Cakes & Ale and occasionally it’s served at Bread & Butterfly, as well. Bell tells us this cake is a standard on the menu although the fruit in the filling may change with the seasons. It’s listed on the menu as the “Cake of the Day.” At the moment it’s an apple spice layer cake. The blueberry lemon version she’s sharing is served in spring and summer when blueberries are in season.
“When I created this recipe all I knew was I wanted to have a simple ‘naked cake’ for the spring/summer months. It all started with the buttercream piping method. That was my inspiration. From there the flavors and fillings came to mind easily. It’s the perfect cake for an after-dinner treat. It’s very light and I think that’s why our diners love it. The cake as a whole checks all the dessert ‘boxes’ – tart, tangy, sweet, light and buttery.”
The method for mixing the cake is an unusual one, so follow the steps carefully. The result is a light white cake with a very tender crumb. Be sure to watch it carefully as it bakes and remove it from the oven as soon as the layers are done.
Go ahead and make the components of the cake ahead of time, preferably 24 hours ahead, and then assemble when you’re ready to serve. When you make the buttercream, keep it at room temperature until you’re ready to use. And warm the blueberry filling just before using it on the cake.
Cakes & Ale’s Cake of the Day
1 cup whole milk
6 egg whites
2 teaspoons vanilla paste or extract
2 1/4 cups cake flour
1 3/4 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, room temperature
Italian Buttercream (see recipe)
Blueberry Filling (see recipe)
1 cup Lemon Cream Filling (see recipe)
Blueberries, for garnish
Preheat oven to 350 degrees. Grease and lightly flour two 8-inch cake pans.
In a medium bowl, whisk together milk, egg whites and vanilla paste. Set aside.
In the bowl of a stand mixer fitted with paddle attachment, mix together flour, sugar, baking powder and salt. Cut butter into pieces and mix into flour mixture, beating until butter pieces are pea-size. Add half the wet ingredients and beat on medium-high until batter has lightened in color and is fluffy. Stop mixer, scrape down sides and add remaining wet ingredients on low speed. Once incorporated, increase speed to medium for a few seconds. Then divide batter between prepared cake pans and bake 20 minutes or until top springs back. Remove from oven and cool on wire racks. May be made up to 1 day ahead of time.
To assemble cake: Cut each cake layer in half horizontally. Arrange first layer, cut side down on cake stand. Fill pastry bag with Italian Buttercream fitted with a large round tip. Pipe “pearls” around the edge of the cake layer, releasing pressure while sweeping and pulling the pearls into the center. Cover the center of the cake layer with 1/3 the Blueberry Filling. Top filling with 1/3 cup Lemon Cream Filling. Carefully arrange next cake layer on top, cut side down. Be careful not to deflate your buttercream pearls. Repeat adding pearls, filling and lemon cream. Then repeat with third layer. Top the cake with the final layer, cut side down. Pipe buttercream pearls across the top and garnish with fresh blueberries. Serve immediately. Serves: 16
Per serving: 552 calories (percent of calories from fat, 50), 5 grams protein, 65 grams carbohydrates, 1 gram fiber, 32 grams fat (19 grams saturated), 100 milligrams cholesterol, 320 milligrams sodium.
Italian Buttercream
1 1/2 cups granulated sugar
1/4 cup water
5 egg whites
Pinch cream of tartar
24 tablespoons unsalted butter, cold
1 teaspoon vanilla paste
Pinch salt
In a small saucepan, combine sugar and water and bring to a boil. Cook until mixture reaches 238 degrees.
While sugar syrup is cooking, in the bowl of a stand mixer fitted with the whisk attachment, combine egg whites and cream of tartar. Beat on low until egg whites hold a stiff peak but are not cottony. Stop beating until sugar syrup is ready. When syrup as reached the right temperature, turn mixer back on and slowly add the syrup to the egg whites. Whip for 3 minutes or until bowl is no longer hot to the touch. Add butter in small chunks and beat slowly until no chunks remain. Add vanilla paste and salt and combine. Keep at room temperature until ready to use. Makes: 3 cups
Per 1/4-cup serving: 307 calories (percent of calories from fat, 66), 2 grams protein, 25 grams carbohydrates, no fiber, 23 grams fat (14 grams saturated), 62 milligrams cholesterol, 26 milligrams sodium.
Blueberry Filling
2 cups blueberries, divided
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
Pinch salt
2 tablespoons cornstarch
2 tablespoons water
In a small pot over medium heat, combine 1 cup blueberries, sugar, lemon juice and salt. Heat the mixture just until it begins to bubble. In a small bowl, mix cornstarch and water and then stir into hot blueberry mixture. Cook over medium heat until mixture turns glossy. Remove from heat. Add remaining cup blueberries and allow to cool to room temperature. Use immediately or refrigerate, covered, and warm up just before assembling cake. Makes: 2 1/4 cups
Per 1-tablespoon serving: 14 calories (percent of calories from fat, 2), trace protein, 3 grams carbohydrates, trace fiber, trace fat (no saturated fat), no cholesterol, 4 milligrams sodium.
Lemon Cream Filling
This lemon cream filling could also be called lemon curd. The recipe makes more than you’ll need for the cake, but the remainder will keep in your refrigerator up to 2 weeks and is delicious on toast, as a layer in a fruit tart or just eaten by the spoonful.
3/4 cup granulated sugar
3 eggs
1/2 cup lemon juice
2 1/4 teaspoons lemon zest
16 tablespoons unsalted butter, cut into pieces, room temperature
In a medium saucepan over medium-low heat, combine sugar, eggs, lemon juice and lemon zest. Whisk continuously until mixture begins to bubble. Strain into a bowl and then whisk in butter gradually. Place a piece of plastic wrap over the cream to prevent it forming a skin and cool overnight. Makes: 2 1/2 cups
Per 1/4-cup serving: 246 calories (percent of calories from fat, 71), 2 grams protein, 16 grams carbohydrates, trace fiber, 20 grams fat (12 grams saturated), 113 milligrams cholesterol, 24 milligrams sodium.
Cakes + Ale
155 Sycamore Street, Decatur.
404-377-7994; www.cakesandalerestaurant.com
About the Author
