During my cake phase, I was a huge fan of Rose Levy Beranbaum’s "Cake Bible." This recipe brings back a lot of memories. Thanks for sharing it. We don't make a lot of cakes any longer; that cake phase was decades ago, but I can see dusting off the stand mixer and cake pans for this one.
I totally messed up by halving the ingredient amounts from my bulk recipe but leaving the description unaltered. My apologies. I corrected it to fit 1/2 lb of sugar: 6 oz for the syrup and the remaining 2 oz for the initial meringue.
This approach makes so much sense when you think about it! Do you have a recommended baking time for the tube-pan version? I don't want to open the oven door too often to test it and risk having the cake fall.
The total amount of sugar is 1 pound. 12 oz for the syrup and 4 oz added to the whipped egg whites in Step 3.
Thank you! I updated the amounts in the directions.
It was so good and happy day🎂❤️🎊
I will be hitting this recipe HARD in the future. Thank you for sharing!
During my cake phase, I was a huge fan of Rose Levy Beranbaum’s "Cake Bible." This recipe brings back a lot of memories. Thanks for sharing it. We don't make a lot of cakes any longer; that cake phase was decades ago, but I can see dusting off the stand mixer and cake pans for this one.
I hope you do! It's a lovely cake.
From another youngest sib, thanks for all you do.
I am confused about the sugar in the buttercream. The ingredient list says 226g of sugar divided.
But the recipe says, combine 12 oz (340 g) of the sugar then says Gradually add the remaining 4 oz (113 g) of sugar. Would you please clarify? Thanks!
I totally messed up by halving the ingredient amounts from my bulk recipe but leaving the description unaltered. My apologies. I corrected it to fit 1/2 lb of sugar: 6 oz for the syrup and the remaining 2 oz for the initial meringue.
Beautiful story. Thank you for the recipe.
Yum! Thanks for sharing the recipe!
This sounds AMAZING! 🤩
This approach makes so much sense when you think about it! Do you have a recommended baking time for the tube-pan version? I don't want to open the oven door too often to test it and risk having the cake fall.