Archive for ‘King Arthur Flour’

April 10, 2012

Tender white cake

King Arthur Flour

Makes: Two 8″ or 9″ round layers; one 9″x 13″ x 2″ sheet cake’ or 20-24 cupcakes

  • 2 3/4 cups King Arthur Unbleached Cake Flour Blend
  • 1 2/3 cups sugar; superfine sugar is best
  • 1 Tablespoon baking powder
  • 3/4 teaspoon salt
  • 3/4 cup (12 tablespoons) unsalted butter, softened
  • 4 large eggs whites plus 1 whole large egg
  • 1 cup full-fat vanilla yogurt or 1 cup whole milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract

Preheat the oven to 350°F. Prepare two 8″ x 2″ or 9″ x 2″ round pans; a 9″ x 13″ pan; or 2 standard cupcake pans (20 to 24 cupcakes) by greasing and flouring; or lining with parchment, then greasing the parchment. Note: Make sure your 8″ round pans are at least 2″ deep; if they’re not, use one of the other pan options.

Mix all of the dry ingredients on slow speed to blend. Add the soft butter and mix until evenly crumbly, like fine damp sand. It may form a paste, depending on the temperature of the butter, how much it’s mixed, and granulation of the sugar used.

Add the egg whites one at a time, then the whole egg, beating well after each addition to begin building the structure of the cake. Scrape down the sides and bottom of the bowl after each addition.

In a small bowl, whisk the yogurt (or milk) with the vanilla and almond extracts. Add this mixture, 1/3 at a time, to the batter. Beat 1 to 2 minutes after each addition, until fluffy. Be sure to scrape down the sides and bottom of the bowl.

Pour the batter into the prepared pans. Bake for 25 to 35 minutes for 8″ or 9″ rounds; 36 to 42 minutes for a 9″ x 13″ x 2″ sheet cake; or 18 to 20 minutes for cupcakes. A toothpick or cake tester inserted into the center will come out clean when done. Remove from the oven, remove from the pan, if desired (not advisable for a 9″ x 13″ sheet cake), cool on a rack, and frost.

*Chef’s note: Delish. I halved the recipe (a bit tricky with this one) and got 11 cupcakes out of it. I have to admit that I left out the almond extract (mine was expired, and I didn’t want to risk ruining the whole cake but didn’t feel like running to the store on Easter Sunday), but I wish I hadn’t. This cake was very moist and had a nice subtle sweetness, but I think the addition of almond extract would have made it by giving it a little something special. It still was a great base for my coconut frosting (1 stick butter, 2+ cups powdered sugar, 2 tsp. vanilla, 2/3 cup sweetened coconut flakes).