Basic Two Egg Cake
|Cake flour||1 2⁄3 Cup (26.67 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Egg||2 , separated|
|Butter/Shortening||1⁄3 Cup (5.33 tbs)|
|Sugar||1 Cup (16 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
Prepare two 8-inch pans by cutting thin, plain paper to fit bottom.
Mark outline of pan with scissors and cut both sheets at once.
If plain paper is sturdy, an "ear" can be cut on opposite edges of the circle to make the removal of the baked cake much more simple and preserve the attractive top surface, since the cake will not have to be turned upside down when cooling.
Greasing is not necessary.
Gather all ingredients and measuring equipment together before starting to mix cake.
Have all ingredients at room temperature.
Sift flour, measure and resift three times with baking powder and salt.
Separate eggs by breaking over a larger bowl and rocking the contents back and forth between the two halves of shell.
Let the white fall into the bowl and hold the yolk back in the shell.
The yolk can then be dropped into a second smaller bowl.
Cream the butter with the back of a spoon until soft and pliable.
The hydro-genated vegetable shortenings do not have to be creamed.
Be sure the butter is at room temperature when the creaming is begun.
Add the sugar gradually and continue to cream until mixture is light and fluffy.
(Reserve about 1/4 cup of the sugar to be added to the egg whites if desired.) Step 5.
Add vanilla and stir into the creamed mixture.
Beat egg yolks with a rotary beater, add to the creamed mixture and continue to beat vigorously until mixture is no longer grainy to the touch.
(Egg yolks may be added without beating, in which case they should be added one at a time, beating well after each addition until mixture is well blended.)
The mixture is creamed further until light in color, fluffy and spongy.
This creaming is very important and should not be hurried over.
It contributes more to the velvety texture and fine grain of the finished cake than any other single procedure.
Add the sifted flour mixture in three or four portions alternately with the milk.A simple way to divide the flour is pictured here—quickly mark the divisions with the edge of a spatula or knife and add one section at a time.
The first portion of flour should be stirred into the creamed batter thoroughly.This helps to prevent the batter from separating and developing a curdled appearance when the liquid is added.
There is little danger of over-mixing before the first portion of liquid is added.
The milk is added alternately with the remaining flour, ending with the addition of flour.
The batter should be stirred until smooth after each addition of flour or milk.
Using a circular motion when beating, around and around the bowl rather than across it, has been shown to give a better texture to the finished cake.
Beat whites until all are a soft foam.
Add by tablespoons the 1/4 cup sugar reserved for purpose, beating between additions.
Beat until stiff.
Adding sugar to whites makes them glossy, easy to fold into batter and holds in air better.
Add the beaten egg whites all at once to the batter and fold quickly until completely blended.
There should be no visible particles of egg white in the finished batter.
Divide batter equally into the 8-inch cake pans lined with thin, plain paper and quickly spread out with back of a spoon or a spatula, so that the dough is higher towards the edge of the pan.
Place the pans in the oven pre-heated to 350° F.
(moderate) and bake for 25 to 30 minutes, or until cake is springy when lightly touched with the finger tips, or tests done in some other manner.
Set an alarm or timer to ring about five minutes before the cake is supposed to be done and test for doneness.
Remove from oven to cake coolers and let stand in the pans for 5 minutes.
Then lift the cakes from the pans by the paper "ears" or turn out on cake rack to finish cooling.
Remove paper when the cake is cooled.
When eool, spread any desired frosting or broken up jelly between layers and on top and sides of cake.