Page 11 - Baking

LANE CAKE

MAKES 1 (9-INCH) CAKE

1 cup unsalted butter, soft ened 1. Preheat oven to 325°. Spray 3 (9-inch) round cake pans with baking spray
2 cups sugar with flour.
3½ cups all-purpose flour
1 tablespoon baking powder 2. In a large bowl, beat butter and sugar with a mixer at medium speed until
¼ teaspoon salt fluff y, 3 to 4 minutes, stopping to scrape sides of bowl.
1 cup whole milk
8 large egg whites 3. In a medium bowl, sift together flour, baking powder, and salt. With mixer
Lane Cake Filling (recipe follows) on low speed, gradually add flour mixture to butter mixture alternately with
Seven-Minute Frosting milk, beginning and ending with flour mixture, beating just until combined
(recipe follows) aft er each addition.

4. In a large bowl, using clean beaters, beat egg whites with a mixer at high
speed until stiff peaks form, 2 to 3 minutes. Fold one-third of egg whites into
batter; fold in remaining egg whites. Spoon batter into prepared pans.

5. Bake until a wooden pick inserted in center comes out clean, about
25 minutes. Let cool in pans for 10 minutes. Remove from pans, let cool
completely on wire racks. Spread about 2½ cups Lane Cake Filling between
each layer. Spread Seven-Minute Frosting on top and sides of cake. Top with
remaining Lane Cake Filling.

SEVEN-MINUTE FROSTING LANE CAKE FILLING
Makes about 6 cups Makes about 6½ cups

2 large egg whites 8 large egg yolks
1 cup sugar 1 cup sugar
¼ cup water ½ cup unsalted butter, melted
1 tablespoon light corn syrup 1½ cups chopped toasted pecans
½ teaspoon vanilla extract 1½ cups chopped golden raisins
1½ cups chopped dried apricots
1. In a medium glass bowl, beat egg 1½ cups sweetened flaked coconut
whites, sugar, ¼ cup water, corn ⅓ cup bourbon
syrup, and vanilla with a mixer at 1½ teaspoons vanilla extract
high speed until smooth.
1. In a medium glass bowl, beat egg yolks with a mixer at medium speed for
2. Place bowl over a saucepan of 3 minutes. Gradually add sugar, beating until combined, about 3 minutes.
simmering water. Beat with a mixer Reduce mixer speed to low. Gradually add melted butter, beating until combined.
at high speed until soft peaks form,
5 to 7 minutes; remove from heat. 2. Place bowl over a saucepan of simmering water. Cook, stirring constantly,
Beat until mixture reaches a until a candy thermometer registers 170°, 30 to 35 minutes. Remove from
spreadable consistency, 2 to heat. Stir in pecans, raisins, apricots, coconut, bourbon, and vanilla. Cover
3 minutes. and refrigerate for 3 hours.

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