tip – basic layer cake: construction

The basic layer cake has one, straightforward method of construction with one variation.

Basic Method

  • Mix dry ingredients in one bowl (“dry mix”)
  • Cream butter and sugar in mixing bowl (“batter”)
  • Beat egg(s) and vanilla into batter
  • Alternate adding dry mix and milk to batter, beginning and ending with dry mix
  • Pan and bake according to your need
  • This cake will have a tender crumb, substantial enough to feel like you enjoyed some cake without being so heavy that you regret eating it. It’s a good everyday cake. Observe, the basic layer (spice variation):

    20130218-205743.jpg
    Sometimes, though, you need something more enticing. At a dinner party, if you are offering drinks, appetizers, an entree, a side and a salad, by the time you serve coffee no one wants to think about another mouthful of food, let alone eat some heavy-assed, overly-sweet dessert.

    If you feel you must offer a dessert, a bit of light cake, with some sliced fruit or unsweetened fresh whipped cream topping, might hit the spot. Fortunately, the basic layer cake will oblige you, by modifying one ingredient:

    “Light” Method

  • Place white beating bowl in the freezer
  • Mix dry ingredients in one bowl (“dry mix”)
  • Cream butter and sugar in mixing bowl (“batter”)
  • Separate egg white(s) and yolks – yolk(s) go in the batter, whites in a side dish
  • Beat yolk(s) and vanilla into batter
  • Alternate adding dry mix and milk to batter, beginning and ending with dry mix
  • Pull out frozen bowl and whip egg whites to stiff peaks
  • Fold beaten whites gently into batter
  • Pan and bake blah blah blah
  • When I get around to baking another cake, I will update this post with a snap of the “Light” method. In the meantime, rest assured that the texture will feel surprisingly delicate, yet the cake will still be rich and substantial.

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    One thought on “tip – basic layer cake: construction

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