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© 2019 The Delicious Cook by Ronnie Woo. All Rights Reserved.

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Stone Fruits & Cream with Vanilla White Cake

August 1, 2016

Stone Fruits & Cream with Vanilla White Cake

 

 

½ cup of buttermilk

½ cup of whole milk, room temperature

6 large egg whites, room temperature

1 tablespoon of pure vanilla extract

2¼ cup of cake flour (or 2 cups flour + ¼ cup cornstarch)

1¾ cup of granulated sugar

4 teaspoons of baking powder

1 teaspoon of kosher salt

¾ cup (1½ sticks) of unsalted butter, softened and cut into cubes

 

2 cup of whipping cream

¼ cup of granulated sugar

 

Assorted stone fruits, pitted and sliced

Vanilla ice cream

 

Instructions:

  1. Heat Oven to 350 degrees F. Prepare a 9.5-inch x 13-inch baking sheet.

  2. In a large bowl, combine the buttermilk, milk, egg whites, and vanilla extract and beat with a fork until mixed.

  3. In the bowl of a stand mixer with the paddle attachment, add the flour, sugar, baking powder, and salt and beat on low speed until combined. Add the butter and beat on medium speed for 1 minute.

  4. Add ½ of the buttermilk mixture and beat on medium speed for 1 minute. Add the remaining ½ of the buttermilk mixture and beat until combined.

  5. Pour batter into the prepared baking sheet and bake until a toothpick comes out clean, about 20-25 minutes.

  6. While the cake is baking, beat the whipped cream with the sugar in the bowl of a stand mixer with the whisk attachment until firm peaks form. Refrigerate until ready to serve.

  7. Allow cake to cool to room temperature before serving with whipped cream, stone fruits, and ice cream. Enjoy!

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