Dieser flauschige Vanillekuchen bekommt seinen Namen (und Geschmack!) Aus der Brühmilch. Martha hat dieses Rezept in Episode 705 von Martha Bakes gemacht.
Ausbeute
Zutaten
Richtungen
Kochs Notizen
Sie können die Zutaten auch halbieren, um einen einlagigen Kuchen zu machen.
This fluffy vanilla cake gets its name (and taste!) from the scalded milk. Martha made this recipe in episode 705 of Martha Bakes. Makes a 9-inch layer cake. Yield: Ingredients: 2 tablespoons unsalted butter, plus more for pans 3 cups all-purpose flour, plus more for pans 1 tablespoon baking powder 1 teaspoon salt 6 large eggs 3 cups sugar 2 teaspoons pure vanilla extract 1 1/2 cups whole milk Chocolate whipped cream frosting Directions: 1. Preheat oven to 325 degrees. Lightly butter and flour two 9-inch round cake pans; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside. 2. In the bowl of an electric mixer fitted with the whisk attachment, beat eggs and sugar together until very thick and the batter falls from the whisk in a thick ribbon, 4 to 5 minutes. Beat in vanilla. 3. Meanwhile, heat milk and butter in a small saucepan until scalded. Add egg mixture in a slow, steady stream while continuing to beat until combined. Gradually add dry ingredients and beat on low speed until just combined (or remove bowl from mixer and fold dry ingredients together until combined). Pour batter into prepared pans. Bake until golden brown and beginning to pull away from sides of pans, 55 to 60 minutes. 4. Remove from oven and let cool on a wire rack for 15 minutes. Loosen cake from pans with an offset spatula or knife. Invert onto a wire rack to cool completely. Reverse one cake layer onto a serving plate; spread with 1 cup frosting. Top with remaining cake layer, spreading frosting over sides and top of cake. Serve. Cooks Notes: You can also halve the ingredients to make a single-layer cake.
26.04.2023 @ 22:59
This fluffy vanilla cake gets its name (and taste!) from the scalded milk. Martha made this recipe in episode 705 of Martha Bakes. Makes a 9-inch layer cake. Yield: Ingredients: 2 tablespoons unsalted butter, plus more for pans 3 cups all-purpose flour, plus more for pans 1 tablespoon baking powder 1 teaspoon salt 6 large eggs 3 cups sugar 2 teaspoons pure vanilla extract 1 1/2 cups whole milk Chocolate whipped cream frosting Directions: 1. Preheat oven to 325 degrees. Lightly butter and flour two 9-inch round cake pans; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside. 2. In the bowl of an electric mixer fitted with the whisk attachment, beat eggs and sugar together until very thick and the batter falls from the whisk in a thick ribbon, 4 to 5 minutes. Beat in vanilla. 3. Meanwhile, heat milk and butter in a small saucepan until scalded. Add egg mixture in a slow, steady stream while continuing to beat until combined. Gradually add dry ingredients and beat on low speed until just combined (or remove bowl from mixer and fold dry ingredients together until combined). Pour batter into prepared pans. Bake until golden brown and beginning to pull away from sides of pans, 55 to 60 minutes. 4. Remove from oven and let cool on a wire rack for 15 minutes. Loosen cake from pans with an offset spatula or knife. Invert onto a wire rack to cool completely. Reverse one cake layer onto a serving plate; spread with 1 cup frosting. Top with remaining cake layer, spreading frosting over sides and top of cake. Serve. Cooks Notes: You can also halve the ingredients to make a single-layer cake.