Yellow Cake Recipe
Ingredients
2 cups cake flour (pour the flour into a measuring cup and level off with a knife)
2 teaspoons baking powder
1/3 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, soft to the touch
1 1/2 cups granulated sugar
2 tsps very good quality vanilla extract
6 large egg whites
3/4 cup of milk
Directions For Making The Cake:
1. To begin with, take out 2 9" round cake pans and butter them and next lightly dust them with flour.
2. Sitaute a rack in the middle of your oven and after that preheat it to 350 degrees Farenheit.
3. Blend the flour, baking powder, and salt in a bowl, blending well.
4. Place the butter and the sugar in a bowl of a heavy duty electric mixer fitted with the paddle attachment and then beat the sugar and butter on medium speed for about 5 mins. The sugar and butter gets light, light yellow and form a "ribbon." Mix in the vanilla extract.
5. Whisk together the egg whites and milk manually within a medium-high mixing bowl till barely combined.
6. Decrease the mixer rate to low and continue to sprinkle in a quater of the flour mix, then one-third of the milk combo, every now and then stopping to scrape down and around the bowl after every addition. Mix in yet another quarter of the flour, then another third of the milk blend. Scrape just as before. Repeat again with one more quarter of the flour and the rest of the milk; clean bowl. Finally, blend in the rest of the flour mixture.
7. Clean the bowl very well using a large rubber spatula because it helps not to waste any of the batter. Put the batter in the prepared pans and level the tops.
8. Bake the cake layers for about 30 to 35 minutes, until the layers have risen and they are firm. A toothpick placed in the center of the pan should come out clean. Cool the cake inside the pans on racks for 10 minutes, then turn over onto racks to finish cooling to work-able temperature.
Ingredients
2 cups cake flour (pour the flour into a measuring cup and level off with a knife)
2 teaspoons baking powder
1/3 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, soft to the touch
1 1/2 cups granulated sugar
2 tsps very good quality vanilla extract
6 large egg whites
3/4 cup of milk
Directions For Making The Cake:
1. To begin with, take out 2 9" round cake pans and butter them and next lightly dust them with flour.
2. Sitaute a rack in the middle of your oven and after that preheat it to 350 degrees Farenheit.
3. Blend the flour, baking powder, and salt in a bowl, blending well.
4. Place the butter and the sugar in a bowl of a heavy duty electric mixer fitted with the paddle attachment and then beat the sugar and butter on medium speed for about 5 mins. The sugar and butter gets light, light yellow and form a "ribbon." Mix in the vanilla extract.
5. Whisk together the egg whites and milk manually within a medium-high mixing bowl till barely combined.
6. Decrease the mixer rate to low and continue to sprinkle in a quater of the flour mix, then one-third of the milk combo, every now and then stopping to scrape down and around the bowl after every addition. Mix in yet another quarter of the flour, then another third of the milk blend. Scrape just as before. Repeat again with one more quarter of the flour and the rest of the milk; clean bowl. Finally, blend in the rest of the flour mixture.
7. Clean the bowl very well using a large rubber spatula because it helps not to waste any of the batter. Put the batter in the prepared pans and level the tops.
8. Bake the cake layers for about 30 to 35 minutes, until the layers have risen and they are firm. A toothpick placed in the center of the pan should come out clean. Cool the cake inside the pans on racks for 10 minutes, then turn over onto racks to finish cooling to work-able temperature.
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