Ingrédients pour Vanilla Cake Ii
- All Purpose Flour
- Double Acting Baking Powder
- 1/2 teaspoon salt
- Vanilla Extract
- Butter
- 1 3/4 cups granulated sugar
- 1 cup milk
- Eggs
- a few drops yellow food coloring
- Egg White
- Cream Of Tartar
- 1 teaspoon vanilla extract
- Boiling Water
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Comment préparer Vanilla Cake Ii
- Preheat oven to 325°F (160°C). Grease and flour a 10 x 4-inch tube pan.
- In a medium bowl, sift together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter or margarine and 1 3/4 cups granulated sugar until light and fluffy.
- Beat in 1 large egg yolk.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- In a separate bowl, beat 4 large egg whites until stiff peaks form.
- Gently fold the egg whites into the batter.
- Divide the batter in half. In one half, whisk in 4 large egg yolks and a few drops of yellow food coloring until evenly distributed.
- Spoon alternating dollops of white and yellow batter into the prepared pan.
- Use a knife or toothpick to gently swirl the batters together.
- Bake for 1 hour and 20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 20 minutes.
- Invert the cake onto a wire rack to cool completely.
- Frost the top and sides with Easy Vanilla Frosting (recipe below).
- **Easy Vanilla Frosting:** In a medium bowl, beat together 1 cup (2 sticks) unsalted butter, 3 cups powdered sugar, 1 teaspoon vanilla extract, and 2-4 tablespoons milk until light and fluffy.
Nutrition Information (Approximate per serving)
Sodium
256 g
Sugar
2211g
Fat
652g
Carbs
285g
