Two-Egg Golden Cake
2 1/4 cup [315 g] cake flour
1 1/2 cups [300 g] sugar
1 teaspoon [5 mL] salt
3 teaspoons [15 mL] baking powder
1/2 cup [115 g] shortening
1 cup [250 mL] milk
1 1/2 teaspoon [7.5 mL] vanilla
2 eggs
Preheat oven to 350°F [180°C].
Grease and line 2 [9-inch / 23-cm] pans or 1 [13 x 9 x 2-inch / 33 x 23 x 5-cm] pan.
Sift together cake flour, sugar, salt and baking powder.
Cut in shortening; pour in 3/4 cup [190 mL] of the milk and vanilla.
Beat for 2 minutes, at medium speed.
Pour in remaining 60 mL [1/4 cup] milk; add eggs.
Beat for 2 minutes more.
Bake into 9-inch [23-cm] pans for 25 to 30 minutes, or into rectangular pan for 35 to 40 minutes.
2 1/4 cup [315 g] cake flour
1 1/2 cups [300 g] sugar
1 teaspoon [5 mL] salt
3 teaspoons [15 mL] baking powder
1/2 cup [115 g] shortening
1 cup [250 mL] milk
1 1/2 teaspoon [7.5 mL] vanilla
2 eggs
Preheat oven to 350°F [180°C].
Grease and line 2 [9-inch / 23-cm] pans or 1 [13 x 9 x 2-inch / 33 x 23 x 5-cm] pan.
Sift together cake flour, sugar, salt and baking powder.
Cut in shortening; pour in 3/4 cup [190 mL] of the milk and vanilla.
Beat for 2 minutes, at medium speed.
Pour in remaining 60 mL [1/4 cup] milk; add eggs.
Beat for 2 minutes more.
Bake into 9-inch [23-cm] pans for 25 to 30 minutes, or into rectangular pan for 35 to 40 minutes.
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