Missed cooking with the kids this week due to scheduling conficts, but hope you and your family have a great Easter Celebration.
I will leave you with my Mom’s favorite Easter Cake Recipe! Coconut cake with Jelly Bean Eggs! Enjoy!
This is a basic white cake recipe. My mom’s secret ingredient was sour cream. I have experimented with adding in lemon curd, and that works too!
3 egg whites
1 c. sour cream (you can also add one jar lemon curd)
1 1/2 c. sugar
2 c. cake flour, sifted
1/4 tsp. soda
2 tsp. baking powder
1/8 tsp. salt
1/2 c. cold water
1 tsp. vanilla
Beat egg white in a glass bowl until stiff. Add 1/4 tsp. cream of tartar to the final stages of whipping. Lighten sour cream by stirring until smooth and fold into egg whites. If using lemon curd, thoroughly mix with sour cream before adding. Sift flour with the other dry ingredients. Add vanilla to water. Add flour mixture alternately with cold water mixture. Divide batter evenly and pour into two floured and buttered 9 inch cake pans.* Drop pans gently on counter tops to remove any bubbles in batter.
Bake in the center of the over for 35 minutes at 350 degrees. Makes 2 layers. Let cool on baking rack. When completely cool, remove from cake pans.
*This recipe also makes approximately 24 cupcakes. Bake cupcakes approximately 18-20 minutes.
Buttercream Frosting:
1 cup salted butter (or 1/2 cup butter, 1/2 cup softened cream cheese)
1 tsp pure vanilla extract
1 lb confectioners sugar (one box)
2 T + milk.
Cream butter and vanilla until light and fluffy. Slowly add in sifted confectioners sugar until frosting becomes firm. If too stiff, add milk to soften into spreadable form.
Frost layers of cake and sprinkle top and sides with shredded coconut. Add Jelly Beans to top of cake as desired.
Happy Easter!
Cooking With Nana 