Ingredientes para Jeanne's Style Birthday Cake
- 1 1/4 cups shortening
- 3 1/4 cups icing sugar
- 2 teaspoons vanilla extract
- 2 1/2 cups + 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1 cup granulated sugar
- 2 large eggs
- 1/4 teaspoon + 2 pinches salt
- 3/4 cup milk
- 1/2 cup butter
- shaved semi-sweet chocolate (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Jeanne's Style Birthday Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Jeanne's Style Birthday Cake
- **Shortbread Base:**
- Preheat oven to 350°F (175°C).
- Cut 1/2 cup (1 stick) of shortening into 1 cup all-purpose flour, 1/4 cup powdered sugar, and a pinch of salt until the mixture resembles coarse crumbs.
- Pat the mixture firmly and evenly into an 8x8 inch baking pan.
- Bake for 10-12 minutes, or until lightly golden.
- Let cool completely.
- **Cake:**
- Cream together 1/2 cup (1 stick) shortening, 1 cup granulated sugar, and 1 teaspoon vanilla extract until light and fluffy.
- Beat in 2 large eggs one at a time.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into a greased and floured 8x8 inch baking pan.
- Bake at 350°F (175°C) for 25-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely.
- **Frosting:**
- In a small saucepan, whisk together 1/4 cup milk and 2 tablespoons all-purpose flour.
- Cook over medium heat, stirring constantly, until the mixture thickens and becomes smooth (about 2-3 minutes).
- Remove from heat and let cool completely.
- In a large bowl, beat together 1/2 cup (1 stick) softened butter, 1/4 cup shortening, and 1 teaspoon vanilla extract until light and fluffy.
- Gradually add the cooled flour mixture and beat until smooth.
- Add 3 cups icing sugar and a pinch of salt, beating until the frosting is very light and fluffy (at least 15 minutes).
- **Assembly:**
- Place the cooled shortbread base on a serving plate.
- Spread a thin layer of frosting over the base.
- Place the cooled cake on top of the frosting.
- Frost the top and sides of the cake with the remaining frosting.
- Garnish the sides with shaved semi-sweet chocolate (optional).
Nutrition Information (Approximate per serving)
Sodium
135 g
Sugar
1196g
Fat
615g
Carbs
188g
