To make the frosting: Dissolve the granulated sugar in the boiling water cool completely. Remove the cakes from the oven, and cool them in the pans for 10 minutes before turning them out onto a rack to cool completely. Wrap the pans in cake strips, if you have them, to prevent doming.īake the cakes for 30 to 35 minutes, until a cake tester or toothpick inserted into the center comes out clean. Scrape the bowl after each addition the mixture should be fluffy when done. Beat until the mixture is fluffy, then scrape the bottom and sides of the bowl again and beat briefly to recombine any sticky residue.Īdd the flour in three additions, alternating with the yogurt or milk. To make the cake: Beat the butter, sugar, and oil until the mixture lightens in color and texture, 2 to 3 minutes at medium speed.īeat in the baking powder, salt, enhancer, vanilla, and lemon juice powder.Īdd the egg whites and the whole egg a little bit at a time, scraping the bottom and sides of the bowl as needed in between additions. Lightly grease and flour two 9" round pans or two 8" square pans or line them with lightly greased parchment, if desired.
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