White Velvet Butter Cake

Another week, another co-worker birthday; they're thick this time of year.

And another awesome Cake Bible cake. When the first thing anyone says is "Mmm," you can be pretty sure you've got a winner!

PS - We did not buy the house. Too much work to be done, too quickly, too costly. We'll start looking again next year.

White Velvet Butter Cake

4 1/2 large egg white (4 oz)
1 c milk
2 1/4 tsp vanilla
3 c sifted cake flour
1 1/2 c sugar
1 Tbsp plus 1 tsp baking powder
3/4 tsp salt
12 Tbsp unsalted butter, softened

Preheat oven to 350. Prepare 2 9-inch cake pans; greased, bottoms lined with parchment paper, greased again, and floured. This is a PITA but does mean your cakes never stick.

In a medium bowl, lightly combine the egg whites, 1/4 cup of milk, and vanilla.

In a large mixing bowl combine the dry ingredients, and mix on low speed for 30 seconds to blend.

Add the butter and remaining milk to the dry ingredients, and mix on low speed until moistened. Increase to medium and beat for 1 1/2 minutes. Scrape down the sides.

Gradually add the egg mixture in three batches, beating for 20 seconds after each addition.

Scrape the batter into the prepared pans and smooth with a spatula. Bake 25-35 minutes or until a tester inserted into the center comes out clean, and the cake springs back when pressed lightly in the center. Let the cakes cool in the pans on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. To prevent splitting, reinvert and allow to cool completely.

White Chocolate Cream Cheese Buttercream

9 oz high-quality white chocolate
12 oz cream cheese, softened
3/4 c unsalted butter, softened
1 1/2 Tbsp lemon juice

Melt the chocolate, using either a double boiler or the microwave (stir every 15 seconds), and allow to cool.

In a mixing bowl, beat the cream cheese until smooth and creamy. Gradually beat in the cooled chocolate until smooth. Beat in the butter and lemon juice.

Can be stored 1 day at room temp, 2 weeks refrigerated, 3 months frozen. If chilled, rebeat at room temperature before frosting. Beating when chilled may cause curdling.