Cookbook:1-2-3-4 Cake
1-2-3-4 Cake | |
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Category | Cake recipes |
Servings | 8–10 |
Time | Prep: 20 minutes Baking: 60 minutes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | United States | Cake
This is a traditional American recipe for a 1-2-3-4 cake, a simple form of yellow cake. The name comes from the volumetric ratio of butter to sugar, flour, and eggs.
Ingredients
edit- 1 cup (240 g / 8.5 oz) butter
- 1 cup (240 ml / 8.1 oz) milk
- 1 teaspoon vanilla extract
- 2 cups (450 g / 16 oz) white granulated sugar
- 3 cups (400 g / 14 oz) all-purpose flour
- 3 teaspoons baking powder
- 3 pinches of salt
- 4 eggs
Procedure (brief)
edit- Preheat oven to 175 °C (350 °F)
- Cream the butter and sugar together until fluffy.
- Beat in the vanilla and eggs, one at a time, ensuring the batter is well mixed after each egg.
- Gradually sift in the dry ingredients, alternating with small additions of the milk.
- Transfer to a greased and floured baking pan.
- Bake at 175 °C (350 °F), until a skewer inserted shows no moist crumbs.
Procedure (detailed)
editPreparation
editYou will need these things:
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The ingredients. (Salt not shown here)
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Cooking implements: beaters, large bowl, cup measurement and large cake tin. Scales optional.
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An oven, of course!
Method
edit-
1. Preheat your oven.
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2. Cream the butter and sugar together.
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3. Crack the eggs in, and beat them in too
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After beating in the eggs, it looks like this
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4. Now get your flour and milk
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5. Mix a little bit of flour in it.
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6. Then a little bit of milk.
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Repeat 5 and 6 until done. By now the mixture will be very smooth.
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7. Pour the mixture into a greased and floured cake tin, then pop it in the oven
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8. Checking if the cake is "done": put a sharp knife or skewer into the centre of the cake
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If the knife is dirty - the mixture is still wet - put it back in! (This was after about 15 minutes, it takes a lot longer)
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Finally, it's done! Notice how brown the top is, due to the high sugar content