Tuesday, 8 October 2013

Let them eat cake - Part two

It's October and there's another birthday around the corner.  I have to say I lucked out in the birthday department.  In our family our birthdays are somewhat spread out so that there's a bit of a break between the festivities.  In addition, we don't have any winter babies which helps in that I don't have to plan any snow related birthdays.

We're away just before birthday comes so I'm not sure he'll get a party though he will get cake.  Probably this one - which I found on the internet here.  I have to say she's a genius.  The cake tastes good, is always moist, and easy carve into fun birthday cake shapes - all good things in my book!

Here you go:

Basic Yellow Cake (a really moist vanilla cake)

  • 2 1/4 cups all-purpose flour (do not sift the flour or sift AFTER measuring)
  • 1 1/2 cups granulated sugar
  • 3 1/2 teaspoons baking powder
  • 1-teaspoon salt
  • 1 1/4 cups milk
  • 2 ½ teaspoons Vegetable oil
  • 1 stick butter (not margarine), softened
  • 1-tablespoon vanilla extract
  • 3 large eggs 
  1. Preheat oven to 350°
  2. Cut wax paper to fit the bottom of (3) 9 x 1 1/2-inch round pans. Spray the pans with cooking spray, place the wax paper in the pans and spray the paper.  (I never do this - I usually just grease the pan and hope for the best)
  3. In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well
  4. Measure the 1-1/4 cups of milk in a 2 cup measuring cup….then add enough vegetable oil to bring the liquid up to 1-1/3 cups (it works out to be about 2 1/2 teaspoons)
  5. Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed
  6. Add the eggs and continue beating an additional 2 minutes. Pour batter into prepared pans
  7. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center
  8. Cool cakes on wire racks for 15 minutes; remove from pans and cool completely.
Makes 24 cupcakes, 2 9x1.5 inch pans or 1 9x13 oblong cake

My Notes:
  1. The recipe says it takes 20 - 25 minutes to bake but that's because she made it in three cake pans.  I usually put the timer on for 20 minutes and then keep adding 10 minutes.  Next time I make the cake I'll take note of how long it takes and update this.
  2. In my experience the cupcakes take 20 minutes.
  3. My kids and I love a lemony flavour so I sometimes add the rind of 1 lemon, and a tablespoon of lemon juice.  If you do that also add 1/4 tsp baking soda (to counter the acidity of the lemon - I am not a baking guru but can pretend to be one with the help of the internet).  You can reduce the amount of vanilla or not, depending on your taste.
  4. I usually make a buttercream icing to ice them.  I use this recipe - though I sometimes substitute lemon juice for the vanilla (or go half and half).  They ask for unsalted butter but I never have any so I always use the salted kind.
Sorry I didn't have any photos again.  I do take a lot of pictures they're just on my computer not at all organised and very difficult to find.  Have to fix that!

If you do make these, do let me know how they turn out.  Bon Appetit!

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