Today I tried a new cake recipe when making Kensington's birthday cake and it turned out pretty good. I know people wonder why try cake recipes when there is Duncan Hines five for $5? Well, part of me just prefers a homemade cake to Industrial Food. It's adventurous to try something new with real ingredients. Not that cakes in general are very healthy, but at least you can make a cake with real butter and vanilla, and without food coloring.
FYI here is a site that tells how to make your own cake mixes you can store for several months (note: contains vegetable shortening).
So this is a yellow cake that rivals my standard, Hershey's Perfectly Chocolate Cake. I love making the Perfectly Chocolate cake, but I needed a yellow cake for the Duck Theme, so I found this one on JoyofBaking.com and gave it a try. It turned out pretty yummy (but not very yellow, despite all the egg yolks).
6 large egg yolks
1 cup (240 ml) milk
2 teaspoons (8 grams) pure vanilla extract
3 cups (300 grams) sifted cake flour
1 1/2 cups (300 grams) granulated white sugar
1 tablespoon + 1 teaspoon (20 grams) baking powder
3/4 teaspoon (5 grams) salt
12 tablespoons (170 grams) unsalted butter, room temperature and cut into pieces
Preheat oven to 350 degrees F (177 degrees C). Spray two 9-inch x 1 1/2 inch (23 x 3.75 cm) cake pans with Bakers Joy, line bottoms with parchment paper, then spray again with Bakers Joy. Set aside.
In a medium bowl lightly combine the egg yolks, 1/4 cup (60 ml) milk, and vanilla extract.
In the bowl of your electric mixer combine the dry ingredients (flour, sugar, baking powder and salt) and mix on low speed for about 30 seconds or until blended. Add the butter and remaining 3/4 cup (180 ml) milk. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about 2 minutes to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the egg mixture, in 3 additions, beating about 30 seconds after each addition to incorporate the egg.
Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula. (Pans will be about half full.) Bake 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.
Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. To prevent splitting, reinvert cakes so that tops are right side up. Cool completely before frosting.
Assemble: Place one cake layer on your serving plate and spread with about 3/4 cup of frosting. Place the other cake layer on top of the frosting and cover the entire cake with the remaining frosting. Cover and refrigerate the cake until serving time.
Makes one - 9 inch (23 cm) layer cake or 12 cupcakes.
1 comment:
I recommend making this the day you intend to eat it. It seemed a bit drier on Thursday afternoon that it was on Wednesday, and I'd wrapped it pretty well. Maybe more butter :-)
Will try to change out the picture to a picture of the actual cake I made. Also funny that I mentioned no food coloring, and then a four year old betrays me by sticking his finger into a glob of un-diluted paste coloring I used in the frosting and making his mouth navy blue....
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