Sunday, January 15, 2012
Wednesday, January 4, 2012
cake mix
All purpose flour - 2 1/2 cups (11 Oz) - lightly spooned and measured
Sugar - 1 2/3 cups (12.2 Oz)
Baking Powder - 1 TBSP
Salt - 3/4 tsp
Shortening - 1/2 cup (3.5 Oz) or Cold butter (1 stick - 4 Oz)
To mix the batter:
All of the above cake mix
3 large eggs
1/3 cup vegetable oil
1 1/4 cup milk or buttermilk or yogurt
2 tsp Vanilla extract (Or 1 tsp vanilla + 1 tsp almond extract)
Method:
Take all the ingredients mentioned in the 'ingredients for the cake mix' in a large food processor bowl. Run the machine until the mixture resembles coarse meal and all the shortening or butter has been worked in. You could try and use a pastry blender, but you really have to work the butter or shortening well so that this recipe works. Store in an air tight container and use within 3 months. You can store it in freezer or refrigerator to keep it fresh.
If using butter instead of shortening, you will have to store it in refrigerator or freezer.
To bake the cake:
Grease and flour two 8" round pans or one 13 X 9 " pan. Preheat the oven to 350 F (325 in case of dark non stick pan or glass pans). Beat the cake mix that you have made, oil, milk or yogurt for one minute using an electric mixer or beat about 100 strokes if doing by hand. Add eggs one at a time and continue to beat at least 30 seconds after each addition. Add the extracts and continue beating for 10 seconds. Pour into the prepared pan and tap the pan to remove air bubbles. Bake for 30 - 35 minutes or until a toothpick inserted in the center comes out clean.
recipe from versatile vegitarian kitchen
Sugar - 1 2/3 cups (12.2 Oz)
Baking Powder - 1 TBSP
Salt - 3/4 tsp
Shortening - 1/2 cup (3.5 Oz) or Cold butter (1 stick - 4 Oz)
To mix the batter:
All of the above cake mix
3 large eggs
1/3 cup vegetable oil
1 1/4 cup milk or buttermilk or yogurt
2 tsp Vanilla extract (Or 1 tsp vanilla + 1 tsp almond extract)
Method:
Take all the ingredients mentioned in the 'ingredients for the cake mix' in a large food processor bowl. Run the machine until the mixture resembles coarse meal and all the shortening or butter has been worked in. You could try and use a pastry blender, but you really have to work the butter or shortening well so that this recipe works. Store in an air tight container and use within 3 months. You can store it in freezer or refrigerator to keep it fresh.
If using butter instead of shortening, you will have to store it in refrigerator or freezer.
To bake the cake:
Grease and flour two 8" round pans or one 13 X 9 " pan. Preheat the oven to 350 F (325 in case of dark non stick pan or glass pans). Beat the cake mix that you have made, oil, milk or yogurt for one minute using an electric mixer or beat about 100 strokes if doing by hand. Add eggs one at a time and continue to beat at least 30 seconds after each addition. Add the extracts and continue beating for 10 seconds. Pour into the prepared pan and tap the pan to remove air bubbles. Bake for 30 - 35 minutes or until a toothpick inserted in the center comes out clean.
recipe from versatile vegitarian kitchen
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