Anice recipe for those of us who are white cake fans and need to have a basicrecipe for a sheet cake, which, after icing, isserved directly from the pan.  Goodcake to take to a potluck, etc.

1-2-3-4 CAKE

(adapted from an article in “The Washington Post,”March 9, 1994)

3 cups sifted cake flour
3 teaspoons baking powder
½ teaspoon salt
½ pound sweet (unsalted) butter, softened         
2 cups granulated sugar
4 extra-large eggs
2 teaspoons vanilla
1 cup milk 

Pre-heat oven to 375° F.
Lightly butter and flour a 13x9x2-inch cake pan.
Sift the flour with the baking powder and salt; resift twice.
Cream the butter in a large bowl for 5 minutes with an electric mixer atmoderate speed.  Gradually add thegranulated sugar in 5 or 6 additions, beating about a minute or so after eachportion is added. The  mixtureshould look pale and finely granular.  Add  the vanillaextract and beat for 2 minutes.
Add eggs, one at a time, blending well after each addition. As you mix the batter, be sure to scrape down the sides of the bowl with a rubber spatula.
On low speed, alternately add the sifted ingredients in 3 additions with themilk in 2 additions, beginning and ending with the dry ingredients. Again, scrape down the sides of the mixing bowl to maintain an eventexture.
Pour and scrape the batter into the prepared pan. Bake the cake in the pre-heated 375° F. oven for 30 to 35 minutes, oruntil a wooden pick inserted in the center of the cake barely begins to pullaway from the sides of the pan.  The top will be golden-colored.
Cool the cake in the pan on a rack.*  Icethe cake and let stand at least an hour to firm up the frosting.
Serve the cake cut directly from the pan.


*Alternatively, let the cake cook about fifteen minutes on a rack, then place a serving platter or board over the top, flip over and remove the cake from the pan.  Ice when cool.

This recipe has been kitchen tested.

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