* Exported from MasterCook *
Absolutely the Best Yellow Cake
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter -- (2 sticks)
2 cups superfine or strained sugar
4 large eggs
1 1/2 teaspoons vanilla extract
1 cup milk
one of the most popular yellow cake
1 in this country is
undoubtedly the 1-2-3-4 cake. it de
from the original pound cake formul
one pound each of butter -- sugar, eggs and
flour. with the addition of more
leavening and more liquid -- that formula
becomes the best butter cake that i
know of. the ingredients are perfec
balanced. it is the ideal birthday
cake. serves 12 to 16
pan: 10" angel food cake pan (4 qua
capacity)
pan prep: butter or butter/flour
oven temp: 350
1 rack level: lower third
baking time: 65 to 70 minutes
1. Position rack in the lower third of the oven and preheat to 350.
Butter
a 10-inch angel food cake pan. (See Note) 2. Using a triple sifter,
sift
together the flour, baking powder and salt. Set aside. 3. Cut the
butter
into 1-inch pieces and put them in the large bowl of an electric mixer
fitted with beaters or the paddle attachment. Soften on low speed.
Increase
the speed to medium-high and cream until smooth and light in color,
about 1
1/2 to 2 minutes. 4. Add the sugar, 1 Tbsp at a time, taking about 8
to 10
minutes to blend it in well. Scrape the sides of the bowl
occasionally. 5.
Add the eggs, 1 at a time at 1-minute intervals. Scrape the sides of
the
bowl as necessary. Blend in the vanilla. 6. Reduce mixer speed to
medium-low. Add the dry ingredients alternately with the milk,
dividing the
flour mixture into four parts and the liquid into three parts and
starting
and ending with the flour. Mix just until incorporated after each
addition.
Scrape the sides of the bowl and mix for 10 seconds longer. 7. Spoon
the
batter into the prepared pan and smoothe the surface with the back of
a
tablespoon. Center the pan on the rack and bake in the preheated oven
for
65 to 70 minutes, or until the cake is golden brown on top and comes
away
from the sides of the pan. A twig of straw or a toothpick inserted
into the
center should come out dry. 8. Remove the cake from the oven and set
the
pan on a cake rack to cool to room temperature. If you are using a
pan with
a removable bottom, remove the pan by lifting up the center tube and
running a sharp, thin-bladed knife under the cake and around the
inner tube
to loosen the cake. Invert the cake onto the cake rack. If your pan
does
not have a removable bottom, run a thin, sharp knife around the outer
sides
and inner tube, then invert the cake onto the rack. Place on a cake
platter
top side up. Just before serving, dust the top of the cake with
confectioner's sugar. STORAGE: Store at room temperature under a
glass cake
dome or in an airtight container for up to 5 daysl NOTE: This is a
large
cake. If you prefer, you can substitute three 9-inch layers for the
angel
food cake pan. Or the recipe can easily be cut in half and baked in
any
ring or flat-bottomed 2 quart pan. Another alternative would be to
make the
whole recipe, and bake it in 2 smaller pans, one to eat now, and one
to
freeze to enjoy at a later date. Remember to reduce the baking time
when
using smaller pans. Let you nose be the guide in judging time. About
3 to 5
minutes after you notice a wonderful aroma coming from the oven, the
cake
should be just about done. If the cake is baked in a fluted ring pan,
be
sure to butter and flour the pan. Let the baked cake cool in the pan
for 10
to 15 minutes, then remove the pan while the cake is still warm. Serve
bottom side up.
Uploaded by Nan Blanchard; 73540,700
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Per Serving (excluding unknown items): 3248 Calories; 212g Fat (59.0%
calories from fat); 59g Protein; 274g Carbohydrate; 2g Dietary Fiber;
1278mg Cholesterol; 2901mg Sodium. Exchanges: 3 Lean Meat; 1 Non-Fat
Milk;
40 Fat; 17 Other Carbohydrates.
NOTES : From Carole Walter's Great Cakes.
posted to monthly-recipe-swap 2002
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Yield: 0 servings
Preparation Time: 0:00
from the files of [EMAIL PROTECTED]
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