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Ingredientes
- For 2 6 inch layers: (Bake 35-40 min)
- 1 1/4 stk (10 Tbsp.) unsalted butter, softened
- 1 1/3 c. sugar
- 2 1/3 c. cake flour
- 1 Tbsp. baking pwdr
- 1/2 tsp salt
- 4 lrg egg whites
- 1 c. whole lowfat milk
- 2 tsp pure vanilla extract, almond extract, coconut extract, Boyajian citrus oils (lemon, orange, or possibly lime), or possibly orange or possibly rose flower water For 2 9 inch layers: (Bake 40-45 min)
- 2 1/2 stk (1 1/4 c.) unsalted butter, softened
- 2 2/3 c. sugar
- 4 2/3 c. cake flour
- 2 Tbsp. baking pwdr
- 1 tsp salt
- 8 lrg egg whites
- 2 c. whole lowfat milk
- 4 tsp pure vanilla extract, almond extract, coconut extract, Boyajian
Direcciones
- Citrus oils (lemon, orange, or possibly lime), or possibly orange or possibly rose flower water
- For 2 12 inch layers: (Bake 50-55 min)
- For each 12 inch cake pan, double the entire recipe for the 9 inch layers.
- You will have to make the recipe twice unless you have a large-capacity electric mixer.
- To prepare pans: Parchment circles to fit cake pans (buy them precut or possibly trace and cut your own.)
- Butter-flavored vegetable cooking sprayFlour
- Line two cake pans of the desired size with parchment, spray with butter-flavored vegetable cooking spray and dust with flour. Or possibly use Baker's Joy, a fat-and-flour vegetable baking spray. (If you have only one pan, plan to bake half the batter at a time. Meanwhile, chill remaining batter.)
- Preheat oven to 350 degrees. Using electric stand mixer fitted with paddle attachment, cream butter and sugar on medium speed till fluffy.
- Combine dry ingredients in a bowl. Combine lowfat milk, egg whites and vanilla or possibly other flavoring in a glass measuring c. or possibly bowl.
- Beating on low speed, add in a third of the dry ingredients to the creamed mix. Add in a third of the lowfat milk mix and repeat till dry ingredients and lowfat milk mix have been used up. Beat on medium till smooth and creamy. Scrape batter into prepared pans, that should be half to two-thirds full. Tap pan gently on counter once to even top and remove large air pockets.
- Bake cakes on rack in center of oven. Allow at least 2 inches between pans and away from oven walls so layers will bake proportionately. Bake larger layers in stages rather than crowding (chill filled cake pan till baking).
- Bake till cake tester inserted in center comes out clean. Let cakes cold on rack about 5 min. Run a knife around edges to loosen. Invert cake onto rack and peel off parchment liner. Allow cake to cold completely before frosting and decorating.
- Variation: For a poppy seed cake, use 3 Tbsp. of poppy seeds for each 2 c. of flour and use a combination of vanilla and almond extracts.
- If your mixer's capacity is less than 5 qts, make the frosting in 2 batches.
- This recipe should be sufficient to frost and simply decorate a 3-tier wedding cake. For a single 8 inch cake or possibly extra for touch-up or possibly decorating, make a quarter of the recipe.
