Basic Cake Mix Batter
This recipe is from "Woman's Day" magazine, September 12, 2006. It is a very simple basic cake batter. You can add a variety of different things to make several different cakes.
- Ready In:
- 3⁄4 cup unsalted butter, softened
- 1 1⁄2 cups sugar
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 1⁄4 cups all-purpose flour
- 1 cup milk
- Beat butter, sugar, baking powder, and vanilla in a large bowl with mixer on high 3 minutes or until fluffy.
- Add eggs, 1 at a time, beating well after each. On low speed, beat in flour in 3 additions alternately with milk in 2 additions, just until blended, scraping sides of bowl as needed.
- Bake at 350 degrees for 35 minutes or until toothpick inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes.
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This recipe calls for 4 eggs and NO salt. So it comes out tasting a lot like a Dutch Baby pancake. It's very very eggy, crisp on top, and there's no salt to balance the sugar. I agree with the other reviewers that it's not a "basic cake recipe" at all. It's not a sponge cake. It doesn't have the standard rise to it, and the texture is strange. That said, it was a delicious base for me. I added almond extract & toasted almonds, and I used virgin coconut oil in place of butter (I still creamed it with the sugar, and a couple tablespoons of milk). I think it's a delicious cake, but not at all what I think of when I imagine a basic sponge. It doesn't rise the same way as a standard cake- the eggs cause it to rise stiffly along the outer edges like a dutch baby, then the center slowly rises a bit (not much though).Reply
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