Food recipes
White Tartar Frosting
White Tartar Frosting
Ingredients:
· 3/4 cups sugar
· 2 large egg whites
· 3 tablespoons water
· 1/2 teaspoon cream of tartar
· 1/8 teaspoon fine salt
· 1 tablespoon finely grated lemon zest
· 1 teaspoon pure vanilla extract
Directions:
PREPARATION
1. Preheat oven to 350°.
2. Preheat the oven to 325 degrees F. Spray 2 (8-inch) round cake pans with cooking
spray. Dust lightly with flour and shake out the excess.
3. Reserve half of the raspberries, and combine the other half with 1 tablespoon sugar
and crush with a fork. Set aside.
4. Sift together the flour, baking powder, baking soda, and salt in a medium bowl, stir
with a fork to evenly combine the ingredients. In another bowl, whisk the buttermilk,
oil, lemon zest, and lemon juice.
5. Whisk together eggs, egg whites and sugar in a large bowl and beat with an electric
mixer on medium speed until it holds ribbons, about 2 minutes. Add the flour mixture
in 3 parts, alternating with the buttermilk mixture in 2 parts, beginning and ending
with the flour. Stir together by hand until evenly combined and no lumps remain.
6. Pour the batter evenly into the pans. Bake in the center of the oven until a cake tester
comes out clean, about 30 minutes. Cool on a baking rack for 10 minutes, then turn
the cakes out onto a baking rack to cool completely.
7. Frosting: Bring a few inches of water to a boil in a saucepan that can hold an electric
mixer bowl above the water. Whisk the sugar, egg whites, water, cream of tartar, and
salt in the bowl by hand. Set the bowl above the boiling water and beat with an
electric hand mixer at medium-high speed until stiff peaks form, about 7 minutes.
Remove from the heat; beat in the lemon zest and vanilla.
8. To assemble the cake: Place 1 layer on a flat serving or cake plate, top side down, and
spread with crushed raspberries. Top with 3/4 cup frosting, spreading gently on top of
the raspberries. Place the second cake layer on top, top side up, and frost the top and
sides. Decorate with the reserved raspberries.
9. Skinny Cheesecake
INGREDIENTS
Ingredients:
· 3/4 cups sugar
· 2 large egg whites
· 3 tablespoons water
· 1/2 teaspoon cream of tartar
· 1/8 teaspoon fine salt
· 1 tablespoon finely grated lemon zest
· 1 teaspoon pure vanilla extract
Directions:
PREPARATION
1. Preheat oven to 350°.
2. Preheat the oven to 325 degrees F. Spray 2 (8-inch) round cake pans with cooking
spray. Dust lightly with flour and shake out the excess.
3. Reserve half of the raspberries, and combine the other half with 1 tablespoon sugar
and crush with a fork. Set aside.
4. Sift together the flour, baking powder, baking soda, and salt in a medium bowl, stir
with a fork to evenly combine the ingredients. In another bowl, whisk the buttermilk,
oil, lemon zest, and lemon juice.
5. Whisk together eggs, egg whites and sugar in a large bowl and beat with an electric
mixer on medium speed until it holds ribbons, about 2 minutes. Add the flour mixture
in 3 parts, alternating with the buttermilk mixture in 2 parts, beginning and ending
with the flour. Stir together by hand until evenly combined and no lumps remain.
6. Pour the batter evenly into the pans. Bake in the center of the oven until a cake tester
comes out clean, about 30 minutes. Cool on a baking rack for 10 minutes, then turn
the cakes out onto a baking rack to cool completely.
7. Frosting: Bring a few inches of water to a boil in a saucepan that can hold an electric
mixer bowl above the water. Whisk the sugar, egg whites, water, cream of tartar, and
salt in the bowl by hand. Set the bowl above the boiling water and beat with an
electric hand mixer at medium-high speed until stiff peaks form, about 7 minutes.
Remove from the heat; beat in the lemon zest and vanilla.
8. To assemble the cake: Place 1 layer on a flat serving or cake plate, top side down, and
spread with crushed raspberries. Top with 3/4 cup frosting, spreading gently on top of
the raspberries. Place the second cake layer on top, top side up, and frost the top and
sides. Decorate with the reserved raspberries.
9. Skinny Cheesecake
INGREDIENTS
Printed from https://recipe.bluelayer.org/recipe/72064/white-tartar-frosting