Walnut Cake with White Mountain Cream

Ingredients

• 1.5 cups All-purpose flour
• 1 cup Granulated sugar (For the cake batter)
• 1.5 teaspoons Baking powder
• 0.5 teaspoon Salt (For the cake batter)
• 0.5 cup Whole milk
• 0.5 cup Unsalted butter, softened (1 stick (113g))
• 2 Large eggs (For the cake batter)
• 1 teaspoon Vanilla extract (For the cake batter)
• 0.5 cup Walnut meat, broken in pieces (For mixing into the cake batter)
• 3 Large egg whites (From about 3 large eggs, for White Mountain Cream)
• 1 cup Granulated sugar (For White Mountain Cream)
• 0.25 cup Water (For White Mountain Cream syrup)
• 0.25 teaspoon Cream of tartar (Optional, for stabilizing meringue)
• 1 teaspoon Vanilla extract (For White Mountain Cream)
• 0.25 cup Walnut meat, halved (For garnishing the squares. This completes the original ¾ cup total.)

Instructions

1. 1Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch (20x20 cm) baking pan, or line it with parchment paper, leaving an overhang on two sides for easy removal.
2. 2In a medium bowl, whisk together the all-purpose flour, 1 cup granulated sugar (for cake), baking powder, and ½ teaspoon salt. Set aside.
3. 3In a large bowl, using an electric mixer, cream together the softened unsalted butter and 1 cup granulated sugar (for cake) until light and fluffy, about 2-3 minutes.
4. 4Beat in the 2 large eggs (for cake) one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract (for cake). Scrape down the sides of the bowl as needed.
5. 5Gradually add the dry ingredients mixture to the wet ingredients in three additions, alternating with the ½ cup whole milk, beginning and ending with the dry ingredients. Mix on low speed until just combined after each addition; do not overmix.
6. 6Gently fold in ½ cup of the broken walnut meat into the cake batter using a spatula.
7. 7Pour the batter into the prepared 8x8 inch baking pan and spread evenly. Bake in the preheated moderate oven (350°F / 175°C) for forty-five minutes, or until a wooden skewer inserted into the center comes out clean. The original recipe specifies 'forty-five minutes in a moderate oven'.
8. 8Remove the cake from the oven and let it cool in the pan on a wire rack for at least 30 minutes, then carefully invert it onto the wire rack to cool completely. This is crucial before frosting, which may take 1-2 hours.
9. 9While the cake cools, prepare the White Mountain Cream. In a small saucepan, combine 1 cup granulated sugar (for cream) and ¼ cup water. Cook over medium heat, stirring until the sugar dissolves. Increase heat and boil without stirring until the syrup reaches 240°F (116°C) on a candy thermometer (soft ball stage). This will take about 5-8 minutes.
10. 10In a very clean, large bowl, using an electric mixer, beat the 3 large egg whites (for cream) and ¼ teaspoon cream of tartar (if using) on medium-high speed until soft peaks form, about 3-4 minutes.
11. 11With the mixer running on medium-high speed, slowly and carefully pour the hot sugar syrup in a thin, steady stream into the whipped egg whites. Avoid pouring directly onto the beaters. Continue beating until the mixture is very thick, glossy, and forms stiff peaks, and the bowl is cool to the touch, about 8-10 minutes.
12. 12Beat in 1 teaspoon vanilla extract (for cream) until just combined.
13. 13Once the cake is completely cool, spread the White Mountain Cream evenly over the top. The original recipe states 'Cover with White Mountain Cream'.
14. 14Using a sharp knife, gently crease the frosting into 9 even squares (3x3 grid). Place one-half walnut on top of each square for decoration. The original recipe states 'crease in squares, and put one-half walnut on each square'.