Basic
Vanilla Cake
Serves 12
3 cups all-purpose
flour
1 tablespoon
baking powder
½ teaspoon salt
1 cup butter at
room temperature
1 ½ cups granulated sugar
4 large eggs at
room temperature
1 tablespoon
vanilla extract
½ cup water at
room temperature
¾ cup heavy
cream at room temperature
1. Butter
two 9-inch-diameter, round cake pans, and line the bottoms with parchment or
waxed paper cut to fit bottoms of pans. Butter papers, and then dust pans with
flour, tapping out excess.
2. Whisk
together flour, baking powder, and salt in medium-sized bowl until combined.
3. Beat
butter in large bowl, using stand-mixer on medium-high speed.
4. Gradually add sugar, and beat until light and
fluffy, about 3 minutes.
5. Reduce
mixer speed to medium. Beat in eggs, one at a time, scraping down bowl as
needed.
6. Beat
in vanilla. The mixture may look separated at this point.
7. Mix
water with cream in measuring cup intended for liquids.
8. Stir
flour mixture into creamed mixture in three batches, alternating with half of
cream-water mixture. Do not over-stir.
9. Divide batter between
prepared pans. Bake in 350°F. oven until cakes are lightly golden on top and
centers spring back when lightly pressed, about 25 minutes. If anything,
undercook slightly, since cakes will continue to cook in hot pans. Cupcakes
will need 10 to 12 minutes.
10. Transfer pans to racks,
and let cakes cool 10 minutes. Then run knife around the edges of pans, and
turn cakes onto racks to cool cakes completely. Remove paper from cakes’ bottoms.
You may trim tops of cakes with long serrated knife to make them level before
frosting.
Recipe from Food Network Kitchen
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