White Velvet Butter Cake With A Basil Mascarpone Cream Frosting!
For the bride and groom who love to garden, a perfect summer wedding cake!
Velvety and delicious, a basil infused cream adds a touch of charm!
As a person who gets bored with the same old thing, I needed a new direction for my cake baking and where I found it was in a cake book lent to me by my friend Lore! I have decided to bake my way through and I am so excited! I am going to experiment with frosting on my own, but the cakes will be directly from the book and exact, something very new for me. So this ought to be fun! Now, on to my first exact recipe and a funny lesson learned. Red velvet cake was, at one time, my favorite kind of cake, but I have to say that I have shifted to a new favorite, white velvet. This cake is so amazing that I don't think that anything I can write will ever do it enough justice. The frosting, I have used before, only zipping it up with a stronger flavor of basil for a great combination. I picture this cake at a wedding where the bride and groom are down to earth, have a strong connection to the outdoors and gardening. What a cake can say about you is so much fun to think about. The funny lesson learned, keep your cooling cake far enough out of the reach of your son's dog, who might be just a bit more mischievous than he should be. The rest is left to your imagination! Happy Baking, Karen
For The Cake:
4 1/2 large egg whites (4 full liquid ounces) (I used 4 extra large eggs)
1 cup milk
2 1/4 teaspoons pure vanilla extract
3 cups sifted cake flour
1 1/2 cups sugar
1 Tablespoon plus 1 teaspoon baking powder
3/4 teaspoon salt (I used fine pink himalayan)
12 Tablespoons unsalted butter, softened
For The Frosting:
1 8 oz container mascarpone cheese
1 cup powdered sugar
2 cups heavy cream, plus 1/4 cup to make basil infused cream
Small handful of fresh basil leaves
Pinch of kosher salt
For The Cake:
1. Grease and flour two 9" cake pans
2. In a medium bowl, combine egg whites, 1/4 cup milk and vanilla.
3. In a large mixing bowl combine dry ingredients and mix on low for 30 seconds.
4. Add the butter and remaining 3/4 cup milk, mixing on low until the dry ingredients are moistened and then beating for 1 1/2 minutes on medium.
5. Gradually add the egg mixture in 3 batches and mix until combined well.
6. Divide batter evenly between the two pans and bake at 350 degrees for 25 to 35 minutes or until tester comes out clean when inserted.
7. Let cakes cool for about 10 minutes before turning out unto a cooling rack. Cool completely before frosting.
Frosting The Cake:
Tip: To make cakes even, I just use a large serrated knife to shave a little off each cake. This way, I get to sample the cake too :)
1. Heat 1/4 cup heavy cream in a saucepan until warm. Remove from heat and add your basil leaves and let steep for a few minutes, strain, and chill.
2. Whip heavy cream until soft peaks form.
3. In another bowl, whisk together mascarpone, powdered sugar, and salt adding infused basil cream 1 Tablespoon at a time until desired taste. You do not have to use it all.
4. Gently fold cream into cheese mixture and frost.