Confetti Cake with Brown Sugar Buttercream Recipe - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2-1/4 cups cake flour
- 1-1/2 cups sugar
- 3-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 4 large egg whites
- 3/4 cup 2% milk
- 1 teaspoon clear vanilla extract
- 1/2 teaspoon almond extract
- 1/3 cup rainbow jimmies
Instructions
- Preheat oven to 350 °. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.
- In a large bowl, whisk flour, sugar, baking powder and salt. Beat in butter. Add egg whites, one at a time, beating well after each addition. Gradually beat in milk and extracts. Gently fold in jimmies.
- Transfer batter to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
- For buttercream, in a heatproof bowl of a stand mixer, whisk egg whites, brown sugar and salt until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160 °, about 2-3 minutes.
- Remove from heat. With whisk attachment of stand mixer, beat on high speed until stiff glossy peaks form, about 7 minutes.
- Gradually beat in butter, a few tablespoons at a time, on medium speed until smooth. Beat in vanilla and enough food coloring to achieve desired color.
- Immediately spread frosting between layers and over top and sides of cake. Decorate with sprinkles. Store in refrigerator.
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