Yellow Butter Cake with Vanilla Meringue Frosting

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 2 tablespoons bourbon 
• 0.3 cup butter softened
• 10 tablespoon butter softened
• 0.5 teaspoon cream of tartar 
• 5 large egg whites 
• 3 large eggs 
• 1.5 cups flour all-purpose
• 0.3 cup half-and-half 
• 0.3 cup potato flour 
• 1 Dash salt 
• 1 teaspoon salt 
• 1 cup sugar 
• 1.8 cups sugar 
• 0.5 teaspoon vanilla extract 
• 1 tablespoon vanilla extract 
• 0.3 cup water 
• 0.8 cup milk whole

Equipment

• bowl
• sauce pan
• baking paper
• oven
• knife
• whisk
• wire rack
• blender
• muffin liners
• measuring cup
• candy thermometer

Directions

1. Preheat oven to 35
2. To prepare cake, line bottoms of 2 (9-inch) cake pans with parchment paper; coat pans lightly with cooking spray. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Weigh or lightly spoon potato starch into a dry measuring cup; level with a knife.
3. Combine flour, potato starch, baking powder, and 1 teaspoon salt, stirring well with a whisk.
4. Place 1 3/4 cups sugar and 10 tablespoons butter in a large bowl; beat with a mixer at medium speed until light and fluffy.
5. Add eggs, 1 at a time, beating well after each addition.
6. Combine milk and half-and-half.
7. Add flour mixture and milk mixture alternately to butter mixture, beginning and ending with flour mixture. Beat just until combined. Fold in bourbon and 1 tablespoon vanilla. Divide batter evenly between prepared pans.
8. Bake at 350 for 28 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pans 25 minutes on wire rack; remove from pans. Cool completely on wire racks.
9. To prepare frosting, combine 1 cup sugar and 1/4 water in a saucepan; bring to a boil. Cook 3 minutes, without stirring, or until candy thermometer registers 25
10. Combine egg whites, cream of tartar, and dash of salt in a large bowl. Using clean, dry beaters, beat with a mixer at high speed until foamy.
11. Pour hot sugar syrup in a thin stream over egg white mixture, beating at high speed until stiff peaks form, about 3 minutes. Reduce mixer speed to low; continue beating until egg white mixture cools (about 12 minutes). Beat 1/4 cup butter until light and fluffy; stir in 1/2 teaspoon vanilla. Fold in 1 cup egg white mixture. Fold butter mixture into remaining egg white mixture, stirring until smooth.
12. Place 1 cake layer on a plate; spread with 1 cup frosting. Top with remaining cake layer.
13. Spread remaining frosting over top and sides of cake.
14. Buttery Yellow Cupcakes with Chocolate Meringue Frosting: Lightly coat 24 muffin cups with cooking spray. Divide batter evenly among prepared muffins cups; bake at 350 for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes.
15. Remove cupcakes from pans; cool completely on wire racks.
16. Cut frosting recipe in half, using 3 egg whites and omitting butter and vanilla. Fold 1/4 cup unsweetened cocoa into cooled meringue mixture, and top each cupcake with about 2 tablespoons frosting.
17. Sprinkle 1 tablespoon unsweetened cocoa evenly over cupcakes, if desired.