2 9-inch round pans (i used a 9.5 x 13 pan)
a carmelized flavor and a taste sensation!
caramelize 1/2 cup sugar
add very slowly 1/2 cup boiling water
boil the syrup until it has the consistency of molasses. cool it.
preheat oven to 375
sift together:
2 1/2 c cake flour
2 1/2 tsp baking powder
1/4 tsp salt
cream:
1/2 c butter
add gradually and cream until light:
1 1/2 c sugar (so last time i made it i used 1 1/4 c sugar)
beat in one at a time:
2 egg yolks
add the flour mixture in 3 parts to the butter mixture alternating with 1 cup water. stir the batter after each addition until smooth
stir in:
3 tbs caramelized syrup
1 tsp vanilla
whip until stiff but not dry:
2 egg whites
fold them lightly into the cake batter. bake in greased pans about 25 minutes (i think i had to bake longer than that). it suggests a white icing to spread and using 4 tsp of the syrup to make the icing. obviously since i dislike icing i skipped this step.
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