Here’s a great new way to make a moist cake layer that’s perfect for a birthday cake or just filling with whipped cream and a few berries. It’s used in several recipes for finished cakes later in this chapter. In the past it was common to whip the egg whites and fold them into the batter for this type of cake. After experimenting with a few combinations of ingredients, I realized that it isn’t at all necessary, but do remember to let the batter beat on the mixer for a few minutes after it’s assembled—that part is critical.
Double wrap the layers in plastic wrap, keep them at room temperature, and use them within 24 hours. Or freeze the layers for up to a month. Defrost before assembling the finished cake. Don’t be concerned if some of the crust from the outside of the layer pulls away with the plastic wrap—it won’t affect the outcome of the finished cake.
© 2008 Nick Malgieri. All rights reserved.