All-Purpose Yellow Cake
This recipe makes 18 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 271 |
| pro | 4 g |
| total fat | 12 g |
| sat. fat | 7 g |
| carb | 38 g |
| fibre | 1 g |
| chol | 70 mg |
| sodium | 103 mg |
| potassium | 60 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 9 |
| vit A | 11 |
| folate | 17 |
- Preparation time: 10 minutes
- Cook time : 35 minutes
- Total time : PT45M
- Portion size: 18
Ingredients
- 1 cup 1cupunsalted butter, softened
- 2 cups 2cupsgranulated sugar
- 4 4eggeggs, at room temperature
- 1 tsp 1tspvanilla
- 1-1/2 cups 1-1/2cupssifted remeasured cake-and-pastry flour
- 1-1/2 cups 1-1/2cupsall-purpose flour
- 1 tbsp 1tbspbaking powder
- 1/4 tsp 1/4tspsalt
- 1 cup 1cupmilk
Preparation
Grease 13- x 9-inch (3.5 L) metal cake pan. Line bottom with parchment paper and dust with flour. Set aside.
In large bowl, beat butter until light and pale, about 2 minutes. Beat in sugar, 1/4 cup (50 mL) at a time and beating for about 30 seconds after each addition. Beat in eggs, 1 at a time, beating well after each. Beat in vanilla.
In separate bowl, whisk together cake-and-pastry flour, all-purpose flour, baking powder and salt; sift into butter mixture alternately with milk, making 4 additions of dry ingredients and 3 of milk. Scrape into prepared pan.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 35 minutes. Let cool in pan on rack for 10 minutes. Turn out onto rack; peel off paper. Let cool.
Source : Canadian Living Magazine: May 2010
