J Peterman Cake
 
 
Recipe type: dessert
Serves: 1 3-layer 8-inch cake
Ingredients
For the J Peterman Cake:
  • 4 large egg whites
  • 2 ¼ cups granulated sugar, divided
  • 1 ½ cups all-purpose flour
  • 1 ½ cups cake flour
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon fine salt
  • ½ teaspoon baking soda
  • 1 ½ cups (3 sticks, 12 ounces) unsalted butter, from the refrigerator and cut into small cubes
  • 3 tablespoons vegetable oil
  • ½ cup sour cream, room temperature
  • 9 large egg yolks
  • 1 cup buttermilk, room temperature
  • 1 ½ tablespoons vanilla
For the Satin Vanilla Frosting:
  • 1 lb unsalted butter, cubed and room temperature
  • 8 ounces cream cheese, cubed and room temperature
  • 4 to 7 cups powdered sugar
  • ½ teaspoon fine salt
  • 1 ½ tablespoons vanilla
  • ivory food gel
  • ½ to ⅔ cup full-fat sour cream, room temperature
Instructions
To make the J Peterman Cake:
  1. Preheat oven to 350 degrees F. Grease three 8-inch cake pans with baking spray, set aside. In a stand mixer fitted with a whisk attachment whip egg whites on medium-high speed until soft peaks form. Lower speed to gradually add ¼ cup granulated sugar, and raise whipping until stiff peaks form. Transfer to another bowl and clean the mixer's bowl.
  2. In the now clean bowl of the stand mixer whisk together remaining sugar, flours, baking power, salt, and baking soda. Fit mixer with a paddle attachment. Add cubed butter and oil and turn mixer on low to incorporate the fats into the dry ingredients, about 3 minutes on medium speed. Scrape down bowl, add sour cream and beat for 2 more minutes. In the meantime whisk egg yolks, buttermilk, and vanilla together.
  3. With mixer on low add the egg mixture in two batches, beating 1 minute after each addition. Give the bowl and paddle a scrape. Stir ⅓ of the beaten egg whites into batter, just to lighten it. Fold remaining egg whites ⅓ at a time into the batter.
  4. Divide batter between prepared pans and bake for 34 to 38 minutes, rotating halfway. The cakes will be golden on the top and will begin to shrink away from the pan.
  5. Let cakes cool in pan for 5 minutes before inverting onto a wire rack to cool completely.
To make the Satin Vanilla Frosting:
  1. In a stand mixer fitted with a paddle attachment beat butter and cream cheese on medium-high speed until whipped, light and fluffy, about 3 minutes scraping the bowl and paddle periodically. Gradually add powdered sugar, salt, vanilla, and food gel on a low speed then raise speed to blend until smooth and lump free. Add sour cream at the end, beating to incorporate.
To assemble the J Peterman Cake:
  1. Use a serrated knife to level off cake tops. Dollop a bit of frosting onto the cake board and secure the first cake layer. Apply an even layer of frosting and secure the next cake layer. Repeat process, topping with third and final layer. The frosting will be soft, so do a gentle crumb coat, refrigerating for 30 minutes to an hour. Do a final thicker coating. Use remaining frosting to pipe a boarder.
Recipe by Layer Cake Parade at http://layercakeparade.com/j-peterman-cake/