Saturday, March 27, 2010

67: Cake Corriente

1 cup butter
2 cups sugar
4 eggs
1 cup milk
1 Tablespoon vanilla
3 cups flour
4 teaspoons baking powder
1 teaspoon salt

1. Preheat oven to 350 degrees
2. Grease the bottom of three, 9" cake pans and dust them with flour.
3. Sift the flour before measuring, into a bowl.
4. Measure out the sifted flour and add the baking powder and salt.
5. Sift the dry ingredients.
6. Beat the butter until very creamy and add the sugar slowly.
7. Add each egg, one by one, making sure to blend well before adding the next egg.
8. Add the milk and the vanilla.
9. Add the dry ingredients and fold with a spatula, not with the mixer.
10. When well-blended, pour into cake pans.
11. Make an indentation in the middle of each raw mix so that the cake won't rise too much in the middle.
12. Bake for 30 minutes.

If using a bundt pan, cake will need more time to bake. An hour is too little, so perhaps an hour and 15 minutes is adequate. Do not open the oven for the first 15 minutes under any circumstances.

No comments:

Post a Comment