Fluffy Light Butter Cake
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This yellow cake has the same ingredients as pound cake but is lighter because it contains milk and baking powder. Because of its lightness, it is the perfect foil for a rich frosting such as you might use for a sponge cake like a genoise.
ingredients
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serves: 1
butter (for the cake pans)
flour (for the cake pans)
1 1/4 cups cake flour
1 3/4 teaspoons baking powder
1/4 teaspoon salt
3/4 cup butter (at room temperature)
3/4 cup plus 3 tablespoons sugar
3 eggs (separated)
2/3 cup milk
1 teaspoon vanilla extract
cream of tartar (a pinch, unless using a copper bowl)
Servings Per Recipe: 1
Amount per Serving
Calories: 2748
- Total Fat: 157.8 g
- Saturated Fat: 95.3 g
- Trans Fat: 5.6 g
- Cholesterol: 879.9 mg
- Sodium: 2017.9 mg
- Total Carbs: 300.8 g
- Dietary Fiber: 3.1 g
- Sugars: 159.8 g
- Protein: 37.1 g
preparation
1. Preheat the oven to 350°F. Butter and flour one or two 9-inch cake pans. In a bowl, sift together the flour, baking powder, and salt and whisk to combine. Cream the butter and the 3/4 cup sugar using a heavy wooden spoon, a handheld mixer, or a stand mixer fitted with the paddle attachment. When the butter softens, switch to a whisk. Continue whisking, for about 5 minutes. Whisk in the egg yolks, one at a time, until the mixture is smooth.
2. Whisk in the milk and vanilla, then the flour mixture, 1/2 cup at a time. Don't overwork. Transfer the egg mixture to a large bowl to make folding easier.
3. Beat the egg whites and cream of tartar (if using) for about 2 minutes, until soft peaks form, then beat in the remaining sugar for about 2 minutes, until medium peaks form. Whisk one-fourth of the egg white mixture into the butter mixture to lighten it.
4. Fold in the rest of the egg white mixture with a rubber spatula. Spread the batter in the cake pans.
5. Bake 1-inch-thick cakes for about 30 minutes or a 2-inch-thick cake for about 40 minutes, or until the cakes bounce back to the touch or until a knife or toothpick inserted in the centers comes out clean. Let cool for 5 minutes in the cake pans and then turn out onto a cake rack.
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comments
Mommy_loves_to_cook
June 23, 2011