12 oz(360g) butter
13 oz(390g) sugar
.12 oz(2/3 tsp)(4g) salt
7.5 oz(225g) egg
15 oz(450g) cake flour
.62 oz(3 3/4 tsp)(18g) baking powder
15 oz(450g) milk
.24 oz(8g) vanilla extract
The book then says "creaming method". You can actually use any variation of the creaming method with this ratio of ingredients. I'll give you this book's version modified to be precisely for this recipe:
1. Have all ingredients at room temperature(70 degrees).(this really is important in a recipe like this, don't neglect this step)
2. Beat butter until smooth and creamy
3. Cream sugar, salt, and butter at moderate speed until light and fluffy, about 10 minutes(there are a ton of contradictory definitions of 'light and fluffy', the one I've used for this recipe is what the book says, 10 minutes)
4.Whisk the eggs together, add a little at a time making sure eggs are absorbed fully before adding more, then mix until light and fluffy(this whole process should take about 5 minutes)
5. Scrape down sides of the bowl
6. Sift together dry ingredients(flour and baking powder) and mix together wet ingredients(milk and vanilla).
add about 1/4 of the dry ingredients and mix until just blended
add about 1/3 of the wet ingredients and mix until just blended
repeat until all ingredients are used. During this process scrape down the bowl occasionally or you'll end up with lumps.
That's the creaming method. For the rest of it, grease and flour(easiest thing to do is use that Baker's Joy flour and oil spray) your pans and line the bottom with parchment paper. From the table the book says you would bake it at 360 degrees for about 30 minutes, so it's probably 25-35 depending on various factors. A cake is done at between 195-205 degrees. Easiest way to test is to stick a toothpick in the middle and see if it comes out clean.
These professional recipes are difficult, but they blow away the boxed cake mixes or simple recipes. I've done them enough so that they're easy to me. As I said before, handling is difficult, you want the cakes to be completely cool before you attempt to move them off the cooling rack. Covering them and putting them in the freezer for a little while also helps as long as they've been cooling long enough. I do try to avoid exposing my cakes to cold though, there's a reason I don't put milk or anything that spoils at room temperature in buttercream.
My coworkers are going to be happy . They'll be shocked, though, because normally I bring in stuff like banana chocolate cake, peach vanilla cake, blueberry cake, or any other weird stuff I can dream up. This is like the first ordinary recipe, aside from the strawberry cake, that I''ll be bringing in.
What buttercream recipe do you use ? I just add 1/4 cup cocoa powder or dark cocoa powder + 1 tsp of instant coffee for every 1 lb of powdered sugar & it comes out really, really good (BTW The more you add, the more chocolatey it gets )
I've added cocoa powder and instant coffee to the buttercream before, though never at the same time(mocha buttercream, nice idea ). I don't want a chocolate buttercream this time, though, I want a fudge icing.
2 1/4 cups all-purpose flour (do not sift the flour)
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1 1/4 cups milk
1 stick butter (not margarine), softened
1-tablespoon vanilla extract
3 large eggs
Preheat oven to 350°
Cut wax paper to fit the bottom of (3) 9 x 1 1/2-inch round pans. Spray the pans with cooking spray, place the wax paper in the pans and spray the paper.
In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.
Measure the 1-1/4 cups of milk in a 2 cup measuring cup….then add enough vegetable oil to bring the liquid up to 1-1/3 cups.
Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed.
Add the eggs and continue beating an additional 2 minutes. Pour batter into prepared pans.
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center.
Cool cakes on wire racks for 15 minutes; remove from pans and cool completely.
Have you taken a look here under recipes, there's a chocolate fudgy recipe there, although I haven't tried it so I don;t know how it is
Thanks for the reciepe HomeTown Baker
"Have you taken a look here under recipes, there's a chocolate fudgy recipe there, although I haven't tried it so I don;t know how it is"
I have 5 textbooks from various culinary schools. I always try those first because they have more precise instructions, usually, and weight measurements. I get really good results with these books, so it's what I stick with for the most part.
This I think was the best overall recipe I did today.
5 oz butter
1 1/2 cups sugar
2 eggs, 4 egg yolks, blended
3 cups(12 oz) cake flour
1 Tbs baking powder
1/2 tsp salt
1 tsp vanilla extract
1 and 1/4 cup of milk
Then do the creaming method I posted above. I tried the method of using butter at 65 degrees, and warming the eggs to the temperature of the creamed butter and sugar(it was 73 degrees in this case) and I got a great looking batter. I think I overdeveloped the gluten in the flour in the last stage when you alternately add liquid and dry ingredients(the result of my kitten causing trouble), so I got some pockets of air in some parts of the cake, nothing serious though. So just make sure you mix as little as possible after the flour is added.
The first recipe I posted does taste a little better I suppose, but the difficulty in handling it is a big downside. This one is very easy to pick up and move, it's something you could use for wedding cakes without problems.
It's firmer, but it's also very light, full of air, just make sure to cream the butter and sugar enough, without creaming it to the breaking point. I would go with this one, definitely. The other one is softer and harder to handle.
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