White Butter Cake
This recipe makes 20 servings
Here's a basic, reliable, light and buttery cake that tastes wonderful. Use it as the foundation for all of your fantasy cakes.
Ingredients
- 4 eggs 4 eggs
- 1-1/3 cup milk 1-1/3 cup milk
- 1 tbsp vanilla 1 tbsp vanilla
- 4 cups sifted cake and pastry flour 4 cups sifted cake and pastry flour
- 2 cups granulated sugar 2 cups granulated sugar
- 5 tsp baking powder 5 tsp baking powder
- 1 tbsp grated orange rind 1 tbsp grated orange rind
- 1 tsp salt 1 tsp salt
- 1 cup butter , softened1 cup butter, softened
Preparation
Grease bottom and sides of 13- x 9-inch (3.5 L) cake pan. Line bottom with parchment or waxed paper. Set aside. In bowl, whisk together eggs, 1/3 cup (75 mL) of the milk and vanilla; set aside.
In separate large bowl, stir together flour, sugar, baking powder, orange rind and salt. Beat in butter and remaining milk at medium speed for 2 minutes or until fluffy. Beat in egg mixture in 3 additions, beating well and scraping down side of bowl between additions.
Scrape batter into prepared pan, smoothing top. Bake in 350°F (180°C) oven for 40 to 45 minutes or until golden, cake springs back when lightly touched and tester inserted in centre comes out clean. Let cool in pan on rack for 20 minutes.
Run knife around edge of cake; invert onto baking sheet and peel off parchment paper. Reinvent cake onto rack; let cool completely. (Make-ahead: Cake can be wrapped in plastic wrap and stored for up to 1 day or overwrapped and frozen for up to 2 weeks)
Source : © CanadianLiving.com
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