Photography by : cheftobe Jahqyad Austin all rights reserved.
Chef To Be's Vanilla cake
Ingredients:
3 cups of sifted cake flour
1/2 tspn salt
3 tspn baking powder
2 sticks, 1 cup of softened unsalted butter
2 cups of granulated sugar
4 medium eggs
1 cup of whole milk
1/2 tspn almond extract
1 tspn vanilla extract
Procedure:
Preheat your oven to 350°F
Place the parchment you cut into the pans and butter then flour the top of those as well, set aside.
In a mixing bowl (such as a kitchen aid) cream together the sugar and butter.
As the butter's creaming , add your flour, salt, and baking powder together and sift them together. Discard any possible lumps that remain in your sifter, set aside.
Add both extracts and milk together, mix well then set aside.
When the butter is creamed scrape the sides towards the center of the bowl, mix again.
You will be adding the flour and milk alternately. start with flour and with flour.
Add to the creamed butter 1/3 of the, mix until just combined...scrape the bowl down again.
Add 1/2 of the milk mixture, mix until well combined... Continue this pattern until the milk and flour are done.
Take the bowl off the mixer and give it one last mix with your spatula by hand.
Divide the batter into the two pans and bake at 350°F for 25-35 minutes, depending on your oven and how well your batters mixed/made (temp of your batter, (should be room temp))
Use a cake test or toothpick to test the doneness, by putting it into the center. If it comes out clean it is done, if not let it bake for 3 more minutes then repeat the test.
Cool for 10-15 mins on a cake rack, or use a sheet pan with a sheet of parchment and place your cake pans on top of the sheet pan to cool.
Store in the freezer (plastic wrapped) for up to 3-4 weeks or wrap and store in the fridge for about 1 week.