This is a classic American layer cake that brings back memories of Christmas. It guarantees to please the crowd. To make an 8-inch cake, as shown in “Martha Bakes,” use a small spoon of salt and finish with Mrs. Milmans chocolate frosting. Quoted from “Martha Stewarts Baking Handbook.” The Martha Stewart Show, Episode 4001 makes two 9-inch cake layers. Yield or surrender. Ingredients 2 sticks (1 cup) unsalted butter, room temperature, plus more for pans 1 1/2 cups all-purpose flour, plus more for pans 1 1/2 cups cake flour (not self-rising) 1 tablespoon baking powder 1/2 teaspoon salt 1 3/4 cups sugar 4 large eggs 2 teaspoons pure vanilla extract 1 1/4 cups milk Directions 1. Preheat oven to 350 degrees. Butter two 9-inch-round cake pans. Line the bottoms with parchment paper. Butter the parchment, and dust with flour, tapping out the excess; set aside. In a medium bowl, whisk together the flours, baking powder, and salt; set aside. 2. In a large bowl, using an electric mixer, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in the eggs, one at a time, then beat in the vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour. Beat until combined after each addition. 3. Divide the batter evenly between the prepared pans, smoothing with a spatula. Bake, rotating the pans halfway through, until cakes are golden brown and a cake tester inserted in the centers comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto the rack; peel off the parchment. Reinvert cakes and let them cool completely, top sides up.
26.04.2023 @ 23:02
This is a classic American layer cake that brings back memories of Christmas. It guarantees to please the crowd. To make an 8-inch cake, as shown in “Martha Bakes,” use a small spoon of salt and finish with Mrs. Milmans chocolate frosting. Quoted from “Martha Stewarts Baking Handbook.” The Martha Stewart Show, Episode 4001 makes two 9-inch cake layers. Yield or surrender. Ingredients 2 sticks (1 cup) unsalted butter, room temperature, plus more for pans 1 1/2 cups all-purpose flour, plus more for pans 1 1/2 cups cake flour (not self-rising) 1 tablespoon baking powder 1/2 teaspoon salt 1 3/4 cups sugar 4 large eggs 2 teaspoons pure vanilla extract 1 1/4 cups milk Directions 1. Preheat oven to 350 degrees. Butter two 9-inch-round cake pans. Line the bottoms with parchment paper. Butter the parchment, and dust with flour, tapping out the excess; set aside. In a medium bowl, whisk together the flours, baking powder, and salt; set aside. 2. In a large bowl, using an electric mixer, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in the eggs, one at a time, then beat in the vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour. Beat until combined after each addition. 3. Divide the batter evenly between the prepared pans, smoothing with a spatula. Bake, rotating the pans halfway through, until cakes are golden brown and a cake tester inserted in the centers comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto the rack; peel off the parchment. Reinvert cakes and let them cool completely, top sides up.