From The Cake Bible
by Rose Levy Beranbaum
(William Morrow & Co., 1988)
Adapted by StarChefs.com
Yield: 8 Servings
- 3 Tablespoons milk
- 3 large eggs
- 1 ½ teaspoons vanilla
- 1 ½ cups sifted cake flour
- ¾ cup sugar
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 13 Tablespoons unsalted butter, softened
Preheat oven to 350°F. In a medium bowl lightly combine the
milk, eggs and vanilla.
In a large mixing bowl combine the dry ingredients and mix on
low speed for 30 seconds to blend. Add the butter and half the
egg mixture. Mix on low speed until the dry ingredients are moistened.
Increase to medium speed (high speed if using a hand mixer) and
beat for 1 minute to aerate and develop the cake’s structure.
Scrape down the sides. Gradually add the remaining egg mixture
in 2 batches, beating for 20 seconds after each addition to incorporate
the ingredients and strengthen the structure. Scrape down the
Scrape the batter into the prepared pan and smooth the surface
with a spatula. The batter will be almost a ½-inch from
the top of a 4-cup loaf pan. (If pan is smaller, use excess batter
Bake 55 to 65 minutes or until a wooden toothpick inserted in
the center comes out clean. Cover loosely with buttered foil after
30 minutes to prevent overbrowning. The cake should start to shrink
from the sides of the pan only after removal from the oven.
Let the cake cool in the pan on a rack for 10 minutes and invert
it onto a greased wire rack. If baked in a loaf pan, to keep the
bottom from splitting, reinvert so that the top is up and cool
completely before wrapping airtight.