Confetti Cream Torte Recipe
Ingredients
| Sifted flour | 1 Cup (16 tbs) | |
| Baking powder | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Eggs | 5 | |
| Vanilla extract | 1 Teaspoon | |
| Sugar | 1 Cup (16 tbs) |
Directions
Grease and line bottom of two 9-inch layer pans with waxed paper, then grease again.
Combine flour with baking powder and salt.
Beat eggs and vanilla extract at high speed of mixer until foamy.
Gradually add sugar; continue beating until thick and ivory colored.
Do not underbeat.
Fold in dry ingredients, one-third at a time, using wire whip or rubber spatula.
Pour into pans.
Bake at 350° for 25 to 30 minutes until cake springs back when touched lightly in center.
Cool in pans 5 minutes; remove from pans.
Cool completely.
Split layers in half crosswise to make 4 thin layers.
Fill and top with Confetti Cream.
Frost sides with whipped cream.
Refrigerate.
Combine flour with baking powder and salt.
Beat eggs and vanilla extract at high speed of mixer until foamy.
Gradually add sugar; continue beating until thick and ivory colored.
Do not underbeat.
Fold in dry ingredients, one-third at a time, using wire whip or rubber spatula.
Pour into pans.
Bake at 350° for 25 to 30 minutes until cake springs back when touched lightly in center.
Cool in pans 5 minutes; remove from pans.
Cool completely.
Split layers in half crosswise to make 4 thin layers.
Fill and top with Confetti Cream.
Frost sides with whipped cream.
Refrigerate.
Chef
