| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cklive18, Pdate | 1 | servings | |
INGREDIENTS
| 9 | oz | Each all-purpose and cake flour |
| 2 | ts | Baking powder |
| 2 | Sticks unsalted butter; room temperature (8 | |
| ; ounces) | ||
| 21 | oz | Sugar |
| 3/4 | ts | Salt |
| 2 | ts | Vanilla extract |
| 1 | c | Egg whites; room temperature |
| 1 1/2 | c | Milk; room temperature |
INSTRUCTIONS
Pre-heat the oven to 325 degrees. Grease and flour 2 (8 or 9)-inch round pans. Sift together the flours and baking powder. Cream the butter and sugar in a large mixer bowl until fluffy. Add the salt and vanilla and mix well. Add the eggs, scraping the sides of the bowl, and mix until light and fluffy. Add the flour mixture in 3 batches alternating with the milk, mixing after each addition and ending with the flour. Mix just until combined. Do not overmix. Pour the batter into the prepared pans. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans on wire racks for 15 minutes. Invert the cakes onto the racks and remove the pans. Let the cakes cool completely. Wrap and refrigerate before decorating. Yield: 20 servings Converted by MC_Buster. Per serving: 4306 Calories (kcal); 196g Total Fat; (40% calories from fat); 39g Protein; 619g Carbohydrate; 546mg Cholesterol; 3183mg Sodium Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 39 Fat; 40 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9336 Converted by MM_Buster v2.0n.
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