Shirley's Basic Moist Sweet Cake, Version I
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Shirley's Basic Moist Sweet Cake, Version I
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Last updated 6/12/2012 12:59:40 AM. Recipe ID 22660. Report a problem with this recipe.
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      Title: Shirley's basic moist sweet cake, version i
 Categories: Live
      Yield: 4 Servings
 
  1 1/3 c  Sugar
           Nonstick cooking spray with
           Flour, such as Baker's Joy,
           Or 1 tablespoon
           Shortening and 1 tablespoon
           Flour, to grease pan
           Parchment or waxed paper
  1 1/2 c  Cake flour
  1 1/2 ts Baking powder
    1/2 ts Salt
    1/2 c  Buttermilk at room
           Temperature
      1 ts Pure vanilla extract
    1/4 lb (1 stick) unsalted butter at
           About 65 degrees F (18
           Degrees C)
      2 lg Eggs at room temperature
      3 lg Egg yolks at room
           Temperature
    1/3 c  Vegetable or other
           Mild-flavored oil* (see
           Note)
 
  Place the mixer bowl and whisk beater in the freezer. Measure the
  sugar into a zip-top plastic bag, seal and place in the freezer to
  chill for about 20 minutes.
  
  Place a shelf at the top of the lower third of the oven and preheat
  to 350 degrees.
  
  Grease a 9 by 2-inch round cake pan by spraying with nonstick cooking
  spray with flour or by rubbing the pan with shortening, shaking the
  pan with 1 tablespoon flour, and shaking out the excess. Insert a
  9-inch parchment or waxed paper circle in the pan and lightly spray
  or grease and flour.
  
  Sift the flour, baking powder and salt onto a sheet of waxed paper.
  Resift at least once more onto another piece of waxed paper. Measure
  the buttermilk in a glass measuring cup and add the vanilla.
  
  Cream the butter on medium speed in a mixer with the whisk until
  light in color, about 3 minutes. Add the sugar in a steady stream
  with the mixer running. Continue beating the butter-sugar mixture for
  3 to 4 minutes, scraping down the sides of the bowl once. Add the
  eggs and yolks one at a time, beating on medium speed for about 30
  seconds after each addition. Continue to beat until the mixture is
  light and airy looking, another 1 to 2 minutes.
  
  Remove the bowl from the mixer and stir in the oil. Fold in half of
  the flour mixture with a large rubber spatula. Scrape down the sides
  of the bowl, then fold in half of the buttermilk-vanilla mixture.
  Fold in the remaining flour and scrape down, then the remaining
  buttermilk-vanilla mixture.
  
  Pour the batter into the prepared pan. Smooth the batter with the
  rubber spatula, leaving the edges a breath higher than the center.
  Bake until a toothpick or cake tester inserted an inch from the
  center comes out clean, about 35 minutes. The sides should just begin
  to pull away from the pan when you place the cake on the rack to cool.
  
  Let the cake cool in the pan for 10 to 20 minutes. Tap the sides of
  the pan on the counter to loosen the cake or run a small spatula
  around the edge. Spray a cooling rack lightly with nonstick spray and
  invert the cake onto it. Peel off the parchment liner, then replace
  the liner on the cake with the sticky side up. Invert back onto the
  original cooling rack so that the cake is now right side up. Cool
  completely before storing or icing.
  
  *Note: Walnut, hazelnut or almond oil is good to use if you would
  like a subtle flavor note. Make sure the oil is not off tasting since
  nut oils turn rancid faster than others.
  




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Recipe ID 22660 (Apr 03, 2005)

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