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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a Colette Peters recipe which I saw on The Sara Moulten show in June 1999. All the measurements must be weighed out in the recipe each and every time you bake this cake, as weather is a real factor with flours and changes weight . Ingredients:
8 ounces butter |
21 ounces granulated sugar |
1 cup egg white, room temperature |
2 teaspoons vanilla |
3/4 teaspoon salt |
9 ounces all-purpose flour |
2 teaspoons baking powder |
9 ounces cake flour |
1 1/2 cups milk |
Directions:
1. Remember all ingredients all - must be weighed out on a scale to make this recipe.
2. Combine the room temperature butter with the sugar and beat a good five minutes or more until fluffy.
3. Add in the salt and vanilla, beat again until well combined.
4. Add in the one cup room temperature egg whites, beating in and scraping well the bottom and sides of bowl.
5. Add in the combination of baking powder and both weighed out flours in three parts, alternating with the room temperature milk.
6. Ending with the flour and blend only until combined. Do not over beat.
7. Pour into 2 greased and floured 8 or 9 inch cake pans, or a 9 x 13 prepared pan.
8. Bake in preheated 325 degree oven about 30 - 35 minutes, or until a tester comes away clean just with a crumb or two clinging.
9. Place on wire racks still in pan and cool 15 minutes.
10. Remove after 15 minutes out of the pans onto to the cooling rack, and cool completely.
11. When cooled frost, or wrap and store.
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