This superb recipe is the one I make when I really want to impress guests. It takes some time to make, but oh, is the result worth it! Use Fluffy Buttercream Frosting for the frosting.
Prep Time: 55 minutes
Cook Time: 35 minutes
Ingredients:
- 4 egg whites, at room temperature
- 2-1/4 cups sifted cake flour
- 1-1/2 cups sugar
- 3-1/2 tsp. baking powder
- 1/2 cup butter, softened
- 1/2 tsp. salt
- 3/4 cup milk
- 1-1/2 tsp. vanilla
- Butter Cream Frosting
- finely chopped pecans or coconut - lots!
Preparation:
Preheat oven to 350 degrees. Grease and flour a 13x9" pan and line bottom with waxed paper. Sift flour, sugar, and baking powder into a large mixer bowl. Add butter, salt, milk and vanilla. Beat on slow speed until blended. Then beat on medium speed for 2 minutes, occasionally scraping down the sides of the bowl. Add unbeaten egg whites (yes, UNbeaten - that's the trick), and beat two minutes longer at medium speed.Pour batter into prepared pan and bake at 350 degrees for 35-40 minutes or until cake is light golden brown and is beginning to pull away from the sides of the pan. Cool completely.
Prepare Fluffy Buttercream Frosting. Cut cake into 1-1/2" squares, making sure to remove the waxed paper from the bottom of each square. Spread the frosting on all sides of the little cakes and then roll in the chopped pecans or coconut until thoroughly coated. I always use a shallow, wide bowl for this. Makes about 40 little cakes.
NOTE: If that is too much work for you, just let the cake cool in the pan and frost it with the Fluffy Buttercream Frosting. You can sprinkle the frosting with pecans or just leave it plain.
