Vanilla CakeFrom joe1155 6 years ago
- 192 grams butter shopping list
- 190 grams sugar shopping list
- 3 large eggs shopping list
- 192 grams German 405 flour (American all-purpose flour might work) shopping list
- 1.5 tsp salt shopping list
- 2 tsp baking powder shopping list
- 3/4 cup milk (180 ml) shopping list
- 1Tbsp and 1/4tsp vanilla extract (I used spice Island brand) shopping list
How to make it
- Preheat oven to 325°F
- Butter and flour an 8"x8" square baking pan.
- Stir the flour, salt and baking powder together with a fork or whisk to mix thoroughly, set aside.
- Combine the milk and the vanilla extract, set aside.
- In a large mixing bowl, use a hand held mixer to cream the butter and sugar together till light and fluffy (about 5 minutes).
- Add the eggs one at a time and beat on high for 1 minute after each addition
- Add 1/3 of the flour and mix on medium for 1 minute. Stir down the sides and bottom of the bowl after each addition of flour.
- Add 1/2 of the milk mix on medium till combined.
- Repeat with another 1/3 of the flour. Stir down the sides and bottom again.
- Add the second half of the milk mixture and mix on medium again until combined.
- Add the last third of the flour and mix on medium until combined. Stir down the sided and bottom again and then mix on high for one minute.
- Pour into pan. Place in center of oven on the middle rack.
- Check after 48 minutes. It should be dark golden brown. Insert a toothpick. It should come out with crumbs (NOT batter) stuck to it. If there is batter it needs to bake a couple more minutes. (This was something I learned from baking911. The cake is hot enought with crumbs clinging to the toothpick for it to finish baking after being removed from the oven. I find it really helps to keep the cake moist).
- This will fill the pan about 3/4 full. While baking it rises just about the top of the pan. When it cools, it will drop a little and be almost perfectly flat. I find it so sweet and moist that it really doesn't need frosting if you are using it right away.
The Cookjoe1155 Munchen, DE
The Rating3 people
I read that German 405 flour would be most equivalent to British and American Cake flour, so maybe try that as a substitution. A simple cake recipe is nice to have.momoften in nowhere loved it
Excellent post. Sometimes the least is the most.
Thanks for sharing. My HI-5. Keep up the good work.
theoldprof in Belleville loved it
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