Post by Glen Carman aka Delmonico on Apr 25, 2019 20:19:03 GMT -6
Yellow/White/Chocolate/Marble Cake
This cake is a form of what is called a butter cake, but unlike the pound cake (in its original form) it uses baking powder to leaven it.
This cake in it's different forms dates to the 1830's-40's and does not always use the terms yellow and white cake for those two. Other names include but may not be limited to Celebration Cake, Brides Cake and Queen cake although other cakes also use that name.
The development of baking powder made this cake possible. Also for some the invention of corn starch helped. Local produced flour might be too hard to make a fluffy cake, but by using 2 tablespoons of cornstarch to 7/8th cup of flour you can soften it, many older cookbooks told you to do this if you didn't have cake flour.
The first cake flour Swan's Down, invented in 1894, went national in 1898, making cake making much easier.
All the variations are for a 12" shallow dutch oven or a 9"x13" cake pan and bake at 350F for 30-40 minutes.
Basic yellow cake
2 cups cake flour
2 teaspoons baking powder
1 cup sugar
½ teaspoon salt
½ cup butter softened. (1 stick)
1 cup sugar
3 eggs (A yellower cake can be made using six egg yolks instead of the 3 whole eggs.)
2 teaspoons vanilla
¾ cup of milk
Combine flour, salt and baking powder in a separate bowl; cream the butter beat in the sugar add the vanilla and mix until combined well. Slowly beat in the flour and milk, a little at a time till smooth.
White Cake
Use 6 egg whites in place of the 3 eggs in the above recipe.
Chocolate Cake
Add 2/3 to ¾ cup of cocoa powder to the yellow cake recipe.
Marble cake
Make half the batter as white cake and the other half as chocolate cake by spooning in the two types of batter and not mixing.
Lemon extract or other flavorings can be added and food coloring often is.
This cake is a form of what is called a butter cake, but unlike the pound cake (in its original form) it uses baking powder to leaven it.
This cake in it's different forms dates to the 1830's-40's and does not always use the terms yellow and white cake for those two. Other names include but may not be limited to Celebration Cake, Brides Cake and Queen cake although other cakes also use that name.
The development of baking powder made this cake possible. Also for some the invention of corn starch helped. Local produced flour might be too hard to make a fluffy cake, but by using 2 tablespoons of cornstarch to 7/8th cup of flour you can soften it, many older cookbooks told you to do this if you didn't have cake flour.
The first cake flour Swan's Down, invented in 1894, went national in 1898, making cake making much easier.
All the variations are for a 12" shallow dutch oven or a 9"x13" cake pan and bake at 350F for 30-40 minutes.
Basic yellow cake
2 cups cake flour
2 teaspoons baking powder
1 cup sugar
½ teaspoon salt
½ cup butter softened. (1 stick)
1 cup sugar
3 eggs (A yellower cake can be made using six egg yolks instead of the 3 whole eggs.)
2 teaspoons vanilla
¾ cup of milk
Combine flour, salt and baking powder in a separate bowl; cream the butter beat in the sugar add the vanilla and mix until combined well. Slowly beat in the flour and milk, a little at a time till smooth.
White Cake
Use 6 egg whites in place of the 3 eggs in the above recipe.
Chocolate Cake
Add 2/3 to ¾ cup of cocoa powder to the yellow cake recipe.
Marble cake
Make half the batter as white cake and the other half as chocolate cake by spooning in the two types of batter and not mixing.
Lemon extract or other flavorings can be added and food coloring often is.