“Cooking with Wines” Series – Marsanne-Viognier-Roussanne
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“Cooking with Wines” Series – Marsanne-Viognier-Roussanne

Visit Us on the Web – Click Here The "Cooking With Wines" Series is running on Friday this week (instead of Saturday) because this cake is too good to pass-up...you MUST make it for the weekend! Lemon-Marjoram Cake with Marsanne-Viognier-Roussanne Swiss Buttercream Icing Originally from Dorie Greenspan’s Perfect Party Cake Adapted by The Yellow House Ingredients: For the Cake: 2-½ cups flour 1 tablespoon baking powder 1/2 teaspoon salt 1 -¼ cups whole milk 4 large egg whites, whisked 1-½ cups sugar Grated zest of one lemon Juice of half that lemon 2 tablespoons chopped fresh sweet marjoram 1 stick unsalted butter, room temperature For the Icing: 1 cup sugar 4 large egg whites 3 sticks softened butter, chopped into pieces 4 tablespoons of Water 2 Wine-DTC’s Marsanne-Viognier-Roussanne Directions: Preheat oven to 350 degrees Fahrenheit.  Butter two 9-inch cake pans.  Put sugar, lemon zest, marjoram, and lemon juice in a large bowl and rub between fingers until sugar is well-infused with lemon. Add butter to sugar and cream together until well-incorporated and fluffy. Alternately add milk, eggs, and dry ingredients until homogenous. Beat for another few minutes to aerate. Divide batter between two pans and smooth the top with a spatula. Bake for 20-30 minutes or until cake is springy—but tender—and a knife inserted in the center comes out clean. Cool for a few minutes in the pan, then run a knife around the edges, invert, and finish cooling on a rack. While the cake is baking, in a heatproof bowl sitting over a pot of simmering water, combine egg whites and sugar, whisking occasionally, until it looks like thin marshmallow cream. If you pull out the whisk and rub a strand of the mixture between your thumb and forefinger, you should no longer be able to feel the grains of sugar. Remove from heat, and whip until cool, about 5-10 minutes. The mixture will be fluffy and form soft peaks, but not be too stiff.  Add in the butter, one stick at a time, and beat until incorporated. While you’re beating in the butter, the mixture might separate into a horrid, curdled-looking mess and you might freak out (this has never happened to me, it’s just, um, what I’ve heard) but don’t worry!  Keep whipping and beating, that buttercream will come together. This is a really resilient icing.  When it is stiff but still spreadable, add the wine a little bit at a time until incorporated throughout. Share this Post on Facebook by Clicking Below:http://www.facebook.com/share.php?u=http://makingwineindenver.wordpress.com/2011/07/22/preservative-free-wine-cooking-with-wines-series-Marsanne-Viognier-Roussanne“