How To Make Grafton Cake Layers And Small Cakes | Homemade Kosher Recipes, Diets And Cuisines | Cooking Jewish Food
Kosher Grafton Cake Layers And Small Cakes Recipe
Cake Ingredients:
- 2 1/2 cups all-purpose flour (sifted)
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted margarine, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup kosher milk (non-dairy milk substitute)
Cake Syrup Ingredients:
- 1 cup granulated sugar
- 1 cup water
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest (optional)
Frosting Ingredients:
- 1 cup unsalted margarine, softened
- 4 cups powdered sugar (sifted)
- 2 teaspoons vanilla extract
- 2 tablespoons kosher milk (non-dairy milk substitute)
- Food coloring (optional)
Instructions:
Cake Layers:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, sift together the flour, baking powder, and salt.
3. In a large mixing bowl, cream the softened margarine and granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
5. Mix in the vanilla extract.
6. Slowly add the dry ingredient mixture to the wet ingredients, alternating with the kosher milk. Begin and end with the dry ingredients.
7. Divide the cake batter evenly between the prepared pans.
8. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
9. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Cake Syrup:
1. In a small saucepan, combine the granulated sugar, water, lemon juice, and lemon zest (optional).
2. Heat the mixture over medium-low heat until the sugar has dissolved and the syrup has come to a simmer.
3. Remove the saucepan from the heat and let the syrup cool completely.
Frosting:
1. In a large mixing bowl, cream the softened margarine until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
3. Mix in the vanilla extract.
4. Gradually add the kosher milk, a tablespoon at a time, until the desired consistency is achieved.
5. If desired, add food coloring to the frosting and mix until evenly combined.
Assembling the Cake:
1. Level the cooled cake layers if necessary, using a serrated knife.
2. Brush the cake layers with the prepared syrup, ensuring they are evenly moistened.
3. Place one cake layer on a serving platter or cake stand.
4. Spread a generous amount of frosting evenly over the top of the first cake layer.
5. Carefully place the second cake layer on top of the frosted layer.
6. Frost the top and sides of the cake with the remaining frosting.
7. Use a spatula or knife to create desired decorative patterns or designs on the frosting.
Small Cakes:
1. To make small cakes using the same batter, divide the cake batter among well-greased and floured individual mini cake pans or cupcake molds, filling each about two-thirds full.
2. Bake in a preheated oven at 350°F (175°C) for approximately 15-20 minutes or until a toothpick inserted into the center comes out clean.
3. Let the small cakes cool in the pans for a few minutes before transferring them onto a wire rack to cool completely.
Decoration:
1. Decorate the cake layers and small cakes with additional frosting, edible flowers, fresh fruits, or any desired decorations.
2. Serve the kosher Grafton cake layers and small cakes at room temperature and enjoy!
Note: Ensure all the ingredients used in the recipe are certified kosher, including the margarine, milk substitute, and food coloring if applicable. The brand of ingredients may vary depending on your region and availability of kosher-certified products.
