![]() Where that cake texture is tighter and more delicate, I wanted this yellow cake to be a little looser and more moist like box mix. ![]() So I went back to the drawing board and decided to start with my Best Birthday Cake as the base since that recipe is so well received. What are you supposed to do with all those mediocre leftover cake slices?! Layer cake is a hard recipe to want to test repeatedly in a short period of time. Honestly, it took about 7 tries to get this yellow cake recipe right over the course of 6 months. I wanted to create a classic yellow cake recipe that felt like those cakes I grew up with but with much better flavor. Now as an adult… I find them shockingly sweet and artificial tasting.īut I will say, I still like the fluffy, moist texture of those box yellow cake mixes. Still, as a kid, I loved those yellow cakes. Those cakes were always box mixes paired with the little tub of premade frosting with who-knows-what added in to keep it shelf stable. That’s definitely where I get my sweet tooth from, but my dad isn’t much of a scratch baker. You can also find all my recipe videos on my youtube channel.I have fond memories of my dad making yellow cake recipes with chocolate fudge frosting for special occasions. You can also decorate and serve it with fresh fruit like strawberries. The cake can be served with a dusting of powdered sugar. You do have to cut very carefully to avoid the shell cracking in too many pieces. The surface of the cake is a delicate shell that breaks as you slice open the cake, creating sweet crackly pieces. It’s similar to a sponge cake though not as soft and squishy. The inside of the cake is very light and airy. If you don’t own a strainer or sifter, you can also sprinkle the flour in with your hands, breaking up any flour clumps between your fingers. Running the flour through a mesh strainer or a flour sifter will let the flour fall in more gently and make it much easier to quickly incorporate the flour. Flour tends to clump up and if you just add in the flour as is, you might mix too hard to get all of the flour incorporated, which can cause too much of the air to deflate from the egg mixture. While the recipe doesn’t require you to use sifted flour, you don’t want overmix your batter. I recommend using a mesh strainer to add in the flour. You will also notice the egg mixture change color from yellow to a very pale (almost white) yellow. During this time, the mixture will turn from frothy to thick and creamy. There are only really two main steps in making this simple cake.įirst, the eggs and sugar are beaten together with an electric mixer for about eight minutes. I’ve made a similar cake using brown sugar.Īll-Purpose Flour: This recipe uses regular all-purpose flour. Sugar: This recipe is made with granulated white sugar though you may be able to substitute with other granular sugars. Instead, the eggs are beaten vigorously with the sugar until the mixture becomes very thick. The eggs do not need to be separated for this recipe and you don’t need to create a meringue. The eggs are the key to creating the cake structure and letting the cake rise since there is no leavening agent. IngredientsĮggs: There is no substitute for eggs in this recipe. The cake comes is simple, delicate, and delicious. And none of those ingredients are cake mix or an ingredient that contains several ingredients. Yes, this cake really is just 3 ingredients. It is great for dessert or afternoon tea. The cake comes out very light and airy and has a delicate sweet crackly surface. It doesn’t contain any butter, oil or milk and doesn’t even need baking powder or baking soda. This easy cake is made with just 3 simple ingredients.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |