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Prep Time: 1 Minutes Cook Time: 15 Minutes |
Ready In: 16 Minutes Servings: 8 |
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Adapted from The Cake Bible by Rose Levy Beranbaum (William Morrow & Co., 1988) Ingredients:
3 tablespoons milk |
3 large eggs |
1 1/2 teaspoons vanilla |
1 teaspoon butter flavor extract |
1 1/2 cups cake flour, sifted |
3/4 cup sugar |
3/4 teaspoon baking powder |
1/4 teaspoon salt |
13 tablespoons unsalted butter, softened |
Directions:
1. Preheat oven to 350°F In a medium bowl lightly combine the milk, eggs and vanilla.
2. In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 minute to aerate and develop the cake’s structure.
3. Scrape down the sides. Gradually add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.
4. Scrape the batter into the prepared pan and smooth the surface with a spatula. The batter will be almost a 1/2-inch from the top of a 4-cup loaf pan. (If pan is smaller, use excess batter for cupcakes.).
5. Bake 55 to 65 minutes or until a wooden toothpick inserted in the center comes out clean. Cover loosely with buttered foil after 30 minutes to prevent overbrowning. The cake should start to shrink from the sides of the pan only after removal from the oven.
6. Let the cake cool in the pan on a rack for 10 minutes and invert it onto a greased wire rack. If baked in a loaf pan, to keep the bottom from splitting, reinvert so that the top is up and cool completely before wrapping airtight.
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