Next time you make cake from a mix try my easy and delicious recipe the pears and syrup add sweet flavor and prevent the cake from drying out and since there s no oil added to the batter this tender fall perfect cake is surprisingly low in fat
Meet angel food cake angel food cake is a low fat cake recipe made mostly from egg whites cake flour and sugar it s pristine white on the inside with a chewy light brown crumb around the exterior what it lacks in butter makes up for in texture this tall tender and timeless cake has a cloud like crumb and ultra light flavor
2 x 20cm 8 cake pan my base recipe i like the cake height slightly tall 30 minutes 3 x 20cm 8 cake pan 21 minutes if all one one shelf otherwise put 2 on middle shelf and 1 pan on shelf underneath bake top 2 pans for 21 minutes remove from oven move bottom pan up and bake for another 2 minutes then remove
Usually a homemade cake flour substitute works but this recipe uses far too much cake flour and the homemade substitute is not ideal eggs 3 whole eggs provide structure moisture and richness 2 extra egg whites keep the cake light and airy i don t recommend using 4 whole eggs stick to the 3 egg 2 egg white combination
Whisk together flour baking powder baking soda and salt in a medium bowl set aside put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment cream on medium high speed until pale 2 to 3 minutes
Instructions preheat the oven to 160 c 320 f fan convection or 180 c 355 f standard grease and line a 20 cm 8 inch round cake tin with baking paper
Vanilla cupcakes or bundt cake sure you can make this in a 9x13 inch pan or two 9 inch rounds but the recipe works great for a cupcakes or even a bundt cake for cupcakes bake for 15 to 18 minutes for a bundt cake bake for 45 to 55 minutes you should be able to get 24 cupcakes from this recipe keep the cake light and fluffy
In a standing mixer fitted with the paddle attachment or using a handheld mixer beat butter and sugar on medium speed until light and fluffy 3 4 minutes
Mix the butter with the dry ingredients most cake recipes have you cream the sugar and butter together before adding the dry and wet ingredients this recipe is done a little differently by mixing the butter in with the dry ingredients the fat breaks down and coats the flour making it even harder for gluten to form in the cake
Prep cake pans line the bottom of two 9 round baking pans with a piece of parchment paper and lightly spray all over the inside of the pan with nonstick cooking spray set aside make cake batter sift all purpose flour and cake flour into a mixing bowl add baking powder baking soda and salt then stir to combine
1 preheat the oven to 350 f 176 c line three 8 inch cake pans with parchment paper in the bottom and grease the sides 2 beat the butter and sugar in a large bowl on medium speed about 2 minutes until light and fluffy
You might be wondering what the difference is between a white cake and a yellow cake a white is a fluffy and light cake that is typically made using egg whites to keep it perfectly white the vanilla cake often contains whole eggs and vanilla making it an off white color with plenty of vanilla flavor
Cool finish batter add half of the dry ingredients to the batter and mix to combine slowly add the milk and mix to combine add the remaining dry ingredients and mix until smooth
Preheat the oven to 325 f with a rack in the center lightly grease an 8 round pan and line the bottom with a parchment round or reusable silicone liner to make the cake in a medium bowl vigorously whisk the sugar oil egg salt and extracts together for a full 1 minute
Add in the dry ingredients all at once and turn the mixer to low speed mix until just combined then slowly pour in the milk continue to mix on low speed until just combined about 30 seconds
Instructions preheat the oven to 325 degrees fahrenheit grease and flour a 10 inch bundt pan or spray with a non stick baking spray in a large mixing bowl beat the butter and cream cheese together until smooth and fluffy about 2 3 minutes
An ideal birthday cake recipe this classic dessert bakes up moist and fluffy beat the butter sugar and oil in a large bowl with an electric mixer on medium high speed until light in color
Assemble the cake set one cake layer on a plate with the flat side facing up or if your cake rose too much cut its rounded top with a knife to make it flat
3 4 cup of milk 1 teaspoon of vanilla 1 4 teaspoon of salt divided 2 large eggs separated instructions in a large mixing bowl cream the butter and sugars together
A few more of my favorite classic cake recipes jump to recipe why you ll love this cake recipe tastes amazing vanilla cake made from scratch offers a richer more authentic flavor than the box mixes artificial flavors great texture scratch made cakes tend to have a finer crumb and a moist delicate texture
This is the best vanilla cake recipe it has an amazing flavor a soft cloud like crumb and is so incredibly moist cake flour the reverse creaming method lots of butter and a touch of oil keeps this cake moist for days this was my first cake recipe posted in my first cookbook artisan cake companys visual guide to cake decorating it was
How to make the best vanilla cake recipe from scratch always a favorite with my kids this easy vanilla cake recipe will soon become a staple in your dessert repertoire too sift together the dry ingredients mix the batter transfer the batter to a 9 x 13 inch baking pan bake the cake in a 350 f oven for about 30 minutes cool completely
In a large bowl combine flour baking powder and salt set aside in a stand mixer fitted with a paddle attachment cream sugar and butter until light and fluffy 3 4 minutes
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