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Makes 3 9-inch layers

It may sound like bragging, but this recipe, adapted from
"Great Cakes," by Carole Walter, does indeed make a wonderful, classic cake,
ready for any sort of frostingand decorating.

3 cups sifted cake flour

1 tablespoon baking powder

1/2 teaspoon salt

2 sticks (1 cup) unsalted butter, room temperature

2 cups superfine sugar

4 eggs

11/2 teaspoons vanilla extract

1 cup milk


1. Place oven rack in lower third of oven. Heat oven to 350 degrees. Sift together flour,
 baking powder and salt; set aside. Cut butter into 1-inch pieces; place in bowl of
electric mixer. Beat on medium-high speed until smooth and light in color, 11/2-2 minutes.
Add sugar, 1 tablespoon at a time, beating well after each addition and scraping bowl
occasionally, about 8 minutes.

2. Add eggs, 1 at a time, beating 1 minute after each addition and scraping sides of bowl
as needed. Blend in vanilla; reduce speed to medium-low. Beat in flour mixture in 4 parts,
alternating with milk, starting and ending with the flour and beating just until incorporated
after each addition.

3. Spoon batter into three 9-inch buttered cake pans; bake until cake is golden brown on top and tester
inserted in the center of the cake comes out clean, about 35 minutes. Place cake pans on cooling
racks; cool to room temperature. Turn cake out onto rack to cool completely. Cake may be stored in
an airtight container up to 5 days.

Per serving(based on 1/14 of recipe): 330 calories, 4 g
protein, 45 g carbohydrates, 9 g fat,
95 mg cholesterol, 215 mg sodium, 0.5 g fiber. Calories from fat: 40 percent.


Copyright 2001-2006 Richard Di Muzio. All rights reserved.