Not known Details About Birthday Cake Cinnamon Roll Lasagna Recipe - Pillsbury.com

Spray 2 8-inch cake pans with nonstick cooking spray. Cut High Yields -inch rounds of parchment paper and line the bottom of each pan; spray the paper with nonstick spray. (To determine the parchment paper, just trace the bottom of the pan.) In a medium bowl, whisk together the flour, baking powder, and salt.

Beat in the vanilla and almond extracts. On the other hand, whisk together the egg whites and milk by hand in a medium bowl until just integrated. Reduce the mixer speed to low and beat in one-quarter of the flour mix, then one-third of the milk mixture, stopping and scraping down the bowl and beater after each addition.

Scrape once again. Repeat with another quarter of the flour and the staying milk mix; scrape. Finally, beat in the remaining flour mixture. Scrape the bowl with a big rubber spatula. Don't fret if the the batter looks a little rough. Put the batter into the prepared cake pans and smooth the tops.

Cool the cakes in the pans on rack for 5 minutes, then unmold onto rack to finish cooling best side up (keep parchment paper beneath cake layers so they do not stick to rack). When cake layers are totally cool, transfer to cake plate and frost with vanilla buttercream. (I constantly flip the bottom layer of the cake so that the domed side is facing down and touching the plate.

Slowly add the confectioners' sugar, then beat in the vanilla and salt. If the frosting is too thick, include 1-2 tablespoons of milk or cream. The cake can be frozen, without icing, for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or location it in heavy-duty freezer bag.

Nutrition Details, Powered by Per serving (12 - 14 servings) 571 23 g 14 g 88g 73 g 0 g 4 g 167 mg 63 mg This site is composed and produced for informational purposes only. I am not a qualified nutritionist and the dietary information on this site has actually not been evaluated or approved by a nutritionist or the Food and Drug Administration.