1 1/2 cups sugar
2 tablespoons light corn syrup
1/4 teaspoon kosher salt
4 egg whites
Combine the sugar, corn syrup, salt, and egg whites in the bowl of a stand mixer. Place the bowl over a saucepan of simmering water so that the bottom of the bowl does not touch the water. Cook, whisking often, until the sugar dissolves and an instant-read thermometer inserted into the egg whites reads 140° F. Place the bowl on the stand mixer fitted with a whisk, and whisk the mixture on medium-high speed until tripled in volume and stiff peaks form.
Spread icing over top and sides of cake until the cake is evenly covered, creating swirls if desired.
Makes enough to cover one two- or three-layer 8-inch cake.
From Lane Cake recipe, Saveur
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