Basic White Cake Two 12 Recipes

SIMPLE WHITE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
• In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
• Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

SIMPLE WHITE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
• In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
• Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

BASIC WHITE SHEET CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 17-by-12-by-1-inch rimmed sheet pan. Line bottom with parchment, butter parchment, and dust pan with flour, tapping out any excess; set aside.
• Sift together the flour, baking powder, and salt into a medium bowl, and set aside. Beat the butter in the bowl of an electric mixture fitted with the paddle attachment until it is creamy. Add the sugar to the butter in a steady stream, and continue beating until the butter is light and fluffy, about 3 minutes. Reduce speed to low, and add dry ingredients alternately with the milk and vanilla in three additions, starting and finishing with the dry ingredients; be careful not to overmix. Set batter aside.
• In a medium metal bowl or clean bowl of an electric mixer, whisk egg whites just until stiff peaks form. Fold one-third of the egg whites into the batter until combined. Fold in remaining whites in two batches. Pour batter into prepared pan, and smooth top with a metal spatula. Bake until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center, about 30 minutes. Let pan cool 15 minutes on a wire rack before unmolding. Loosen the sides with a small metal spatula or paring knife, and invert onto greased wire rack. To prevent the layer from splitting, invert again so that the top is up. Cool completely before assembling cake or wrapping airtight to freeze cake for later. While this layer cools, repeat steps with a second batch of ingredients for a second cake layer.
• To assemble, trim tops of each layer so they are flat. Place one layer of cake on serving platter. Set aside, covered, 1 cup of the icing for coloring. Spread top of cake layer with 1/4-inch layer of the icing, and cover with second cake layer. Frost cake, using remaining icing. Chill cake.
• Place chocolate in a heat-proof bowl set over a pan of barely simmering water. Stir, using a plastic spatula, until melted. Remove bowl from heat, and set aside to cool for about 15 minutes, until no longer warm but still liquid. Roll a parchment triangle into a tight cone. Fill halfway with melted chocolate. Roll down the top of the cone like you are rolling a tube of toothpaste. Avoid overfilling, because it will be harder to pipe decorations. Remove cake from refrigerator; using sharp kitchen shears, cut a very small hole in tip of filled cone. Pipe desired decoration with chocolate; set aside for 10 minutes to set. Color remaining cup of icing, if desired; pipe designs on cake.

BASIC WHITE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease two 9-inch x 1 1/2 inch cake plans line bottoms with parchment paper grease bottom and flour entire pan.
• Prepare magic cake strips if using.
• In a medium bowl lightly combine the egg whites, 1/4 cup milk, and vanilla, beat lightly with a fork to combine In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
• Add the butter and remaining 3/4 cup milk.
• Mix on low speed until the dry ingredients are moistened.
• Beat for 90 seconds at medium speed to develop cake structure.
• Stop mixer, scrape down the sides.
• Gradually add the egg/milk/vanilla mixture in 3 batches, beating 20 seconds after each addition.
• Stop mixer, scrape down the sides and give it a final mix by hand.
• Pour the batter in the prepared pans and smooth surface.
• (Pans will be half full.) Bake 25 to 35 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
• (The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.
• Reinvert cakes so that tops are right side up.
• Cool to room temperature and wrap tightly with plastic wrap.