culinary review
   
   

Traditional Moist Yellow Cake

Fri Jan 11, 2008 7:53 pm
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Comments: 0 Views: 2533

Yellow Cake - Makes two 8 or 9 inch cakes.yellow cake

Ingredients

4 eggs
1 3/4 cups sugar
1 tablespoon vanilla
2 3/4 cups cake flour
2 sticks (16 tablespoons) butter (softened)
1 teaspoon baking powder
1/8 teaspoon salt
1 1/2 cups milk
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Measurements
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General Info
Servings: 8
Total Cost: $3.52
Cost Per Serving: $0.44
Total Calories: 4,793
Calories/Serving: 599
IngredientVolumeMassCostCalorie
Eggs, Chicken (4 eggs) 1 Cup 135.87 Grams $0.45 212
Sugar, White Granulated 1 3/4 Cup 350.00 Grams $0.46 1,355
Extract, Vanilla Pure 1 Tablespoon 13.00 Grams $0.63 38
Flour, Cake 2 3/4 Cups 11.00 Ounces $0.58 1,364
Butter, Unsalted 16 Tablespoons 224.00 Grams $1.00 1,600
Baking Powder, Clabber Girl 1 Teaspoon 4.80 Grams $0.03 0
Salt, Table 1/8 Teaspoon 0.75 Gram $0.00 0
Milk, Whole 1 1/2 Cup 360.00 Grams $0.36 225

Method

Pre-heat over to 350 degrees.

Spray two 8 or 9 inch baking pans with cooking spray and line the bottoms with parchment paper. Set aside.

Sift the cake flour into a work bowl, add the salt and baking powder, whisk together. Set aside.

In a stand mixer place the sugar and the softened butter and beat on medium until light and fluffy (about 5 min). This creaming process will allow the cake to be smooth, do not skip it.

Add the beaten eggs, slowly, one at a time to the creamed butter and sugar. Then add the vanilla, beat on low speed for another minute.

Add 1/3 the dry ingredients, then 1/3 the milk at a time and continue alternating while the mixer is on low speed.

Once all the batter is integrated divide in half and place half in each baking dish.

Bake for 20 - 25 minutes, rotating the pans halfway through the baking process.

Allow pans to cool on cooling racks, then turn out the pans after about 10-20 minutes. Allow the cakes to fully cool before frosting.



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