Lane Cake

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WHY THIS RECIPE WORKS Lane cake is a tall, fluffy, snow-white cake filled with a rich, sweet mixture of egg whites, butter, raisins, and “a wineglass full of good whiskey.” Our simplified recipe capped the number of layers at two, and using a food processor streamlined much of the tedious prep work. Replacing sugar with boiled corn syrup in our frosting quickly brought the whipped egg whites to a safe temperature without resorting to a candy thermometer or complicated (and unreliable) guesswork.

SERVES 10 TO 12

CAKE
1	cup whole milk, room temperature
6	large egg whites, room temperature
2	teaspoons vanilla extract
2¼	cups (9 ounces) cake flour
1¾	cups (12¼ ounces) sugar
4	teaspoons baking powder
1	teaspoon salt
12	tablespoons unsalted butter, cut into 12 pieces and softened

 

FILLING
5	tablespoons bourbon
1	tablespoon heavy cream
1	teaspoon cornstarch
	Pinch salt
⅓	cup sweetened shredded coconut
¾	cup pecans
¾	cup golden raisins
4	tablespoons unsalted butter
¾	cup sweetened condensed milk
½	teaspoon vanilla extract

 

FROSTING
2	large egg whites, room temperature
¼	teaspoon cream of tartar
¼	cup (1¾ ounces) sugar
⅔	cup light corn syrup
1	teaspoon vanilla extract

1. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line with parchment paper, grease parchment, then flour pans. Whisk milk, egg whites, and vanilla in 4-cup liquid measuring cup. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and beat until only pea-size pieces remain. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.

2. Scrape batter into prepared pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes. Let cakes cool in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and let cool completely on racks, about 2 hours. (Cooled cakes can be tightly wrapped in plastic wrap and stored at room temperature for up to 2 days.)

3. FOR THE FILLING: Whisk bourbon, cream, cornstarch, and salt in bowl until smooth. Process coconut in food processor until finely ground, about 15 seconds. Add pecans and raisins and pulse until coarsely ground, about 10 pulses. Melt butter in large skillet over medium-low heat. Add processed coconut mixture and cook, stirring occasionally, until golden brown and fragrant, about 5 minutes. Stir in bourbon mixture and bring to boil. Remove from heat and add condensed milk and vanilla. Transfer to medium bowl and let cool to room temperature, about 30 minutes. (Filling can be refrigerated in airtight container for 2 days. Bring filling to room temperature before using.)

4. FOR THE FROSTING: Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-high speed until frothy, about 30 seconds. With mixer running, slowly add sugar and whip until soft peaks form, about 2 minutes; set aside. Bring corn syrup to boil in small saucepan over medium-high heat and cook until large bubbles appear around perimeter of pan, about 1 minute. With mixer running, slowly pour hot syrup into whites (avoid pouring syrup onto beaters or it will splash). Add vanilla and beat until mixture has cooled and is very thick and glossy, 3 to 5 minutes.

5. Cover edges of cake platter with strips of parchment. Place 1 cake layer on platter. Spread filling over cake, then top with second cake layer, pressing lightly to adhere. Spread remaining frosting evenly over top and sides of cake. Carefully remove parchment strips before serving. (Cake can be refrigerated for up to 2 days.)