Prep Time: 55 minutes
Cook Time: 35 minutes
Total Time: 1 hour, 30 minutes
Yield: 36 cakes
- 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
- 1/2 cup milk
- 1/4 cup light cream
- 2 tsp. vanilla
- Butter Cream Frosting
- finely chopped pecans or coconut - lots!
Sift flour, sugar, and baking powder into a large mixer bowl. Add butter, salt, milk, light cream, 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. Frost the cakes on the top and the bottom, then drop them upside down into the pecans. Then frost the bottom and scoop the pecans over everything, patting the pecans gently into the frosting.
If you don't like coconut or nuts, you could try this: don't frost two of the little cakes. Toast the cakes until light golden brown, then crumble them finely. Toast the crumbs and crumble again until fine. Use this mixture to coat the frosted 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 coconut (toast it first) or just leave it plain.