A-Z | Search Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Diabetic
Easter
Egg
Fruit
Gluten free
Grain
Lamb
Low fat
Other
Pasta
Pork/Ham
Poultry
Rabbit
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
New Zealand cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
|
|
|
Directions: James Beard's 1-2-3-4 Layer Cake; Uses three 9x1/2 inch deep cake pans.
Makes: One 3-layered cake; Serves 12 depending on thickness of slices.
*Note:1. If you can't find cake flour, the same amount of All-purpose flour
can be substituted. * Directions * Preheat the oven to 350dF. Using your
hands, butter the bottom and sides of all 3 layer-cake pans with softened
butter; sprinkle flour inside, then shake pans so you get a thin coating on
the butter. Tip out any excess! Now to sift your flour. Lay a large piece
of waxed paper on a board, put a dry measuring cup in the center, hold a
sifter directly over it, scoop cake flour from the package into the sifter,
and sift the flour directly into the cup. When the cup is full, draw the
back of a knife blade lightly across the top of the cup (don't shake the
flour down, or it will become dense) and then tip the measured flour into a
mixing bowl. Repeat with the other 2 cups of flour (you can put any flour
that spilled onto the waxed paper back in the sifter). When you have 3 cups
of sifted flour in the bowl, put the baking powder and salt in the sifter,
holding it over the mixing bowl, and sift it over the flour. Then, still
using your hands, mix the baking powder and salt lightly with the flour.
Next, put the butter into a second, large mixing bowl. If it is very firm
(it shouldn't be, if you have left it out of the fridge), squeeze it
through your fingers until it softens up. When it is soft enough to work,
form your right hand into a big fork, as it were, and cream the butter.
This means that you beat it firmly and quickly with your hand, beating and
aerating it, until it becomes light, creamy and fluffy. Then whirl your
fingers around like a whisk so the butter forms a circle in the bowl.
Gradually cream the 2 cups of sugar into the butter with the same fork-like
motion, beating until the mixture is very light and fluffy. As the sugar
blends in it will change the color of the butter to a much lighter color,
almost white. Now wash and dry your hands thoroughly. Separate the eggs as
you would for a souffle', letting the whites slip though slightly parted
fingers into a small bowl and dropping the yokes into a second, larger
bowl. Beat the yokes for a few minutes with a whisk until they are well
blended. Then, again with your hand, beat them very thoroughly into the
butter-sugar mixture. Now beat in the milk alternately with the sifted
flour -- first one, then the other -- this time keeping your fingers close
together as if your hand were a wooden spatula. Beat, beat, beat until the
batter is well mixed, then add the vanilla and beat that in for 1 or 2
minutes. Put the egg whites in your beating bowl and beat them with a large
whisk or and electric hand beater until they mount first to soft, drooping
peaks and then to firm, glossy peaks. Do not over beat so that they are
stiff and dry! Tip the beaten whites onto the cake batter and fold them in
with your hand. Slightly cup your hand and use the side like a spatula to
cut down through the whites and batter to the bottom of the bowl and then
flop them over with your cupped hand, rotating the bowl with your other
hand as you do so ~- exactly the technique used when folding egg whites
into a souffle mixture with a rubber spatula. Repeat this very lightly and
quickly until the whites and batter are thoroughly folded and blended. Once
you have mastered this hand technique you can use it for souffles. Again
using your hand like a spatula, pour and scrape the batter into three
prepared pans, dividing it equally between them. Give the filled pans a
little knock on the countertop to level the batter. Put the 3 pans in the
center of the oven, or, if you have to use more than 1 rack, stagger them
on the 2 middle racks of the oven so they do not overlap. Bake for 25
minutes, then touch the center of each cake lightly with your fingertip. If
it springs back, it is done. Remove the pans and put them on wire cake
rakes to cool for a few minutes, then loosen the layers by running the flat
of a knife blade around the sides of the pans, put a rack on top of each
pan, and invert so the cake comes out onto the rack, top side down. Then
reverse the layers so they are top side up. For filling and icing, SEE:
1-2-3-4 Filling and Icing recipe.
| Ingredients:
1 Tablespoon(s) Butter; softened
2 Tablespoon(s) Flour
3 Cup(s) Cake Flour; sifted
4 Teaspoon(s) Baking powder
1/2 Teaspoon(s) Salt
8 Ounce(s) Butter; unsalted (2 sticks)
2 Cup(s) Sugar; granulated
4 medium Eggs
1 Cup(s) Milk
1 1/2 Teaspoon(s) Vanilla extract
3/4 Cup(s) Orange juice
2 Tablespoon(s) Lemon juice
1 Tablespoon(s) Orange rind; finely grated |
|
|
|
Check some related to 1-2-3-4 Cake By James Beard videos
Similar recipes:
|
Double chocolate pound cake Preparation time: 20 min. Baking time: about 50 min. Oven temperature: 350 degrees F.
This cake is so rich and moist and it...
Coke cake Marshmallows may be chopped or miniature.
Sift together flour and sugar, stir in marshmallows and set aside.
Bring to a boil,...
Whipped cream-cocoa angel food birthday cake Remove and discard 3 tablespoons flour mixture from cake mix; replace with 3 tablespoons cocoa powder. Prepare and bake cake ...
7-up bundt cake Cream sugar and margarine and beat until light and fluffy. Add eggs one at
a time, and beat well. Add flour. Beat in R...
Karen's coke cake Combine sugar and flour in a bowl. In a pan heat margarine, cocoa and cola to boiling. Pour over flour mixture. In another...
Wacky cake Mix flour, sugar, cocoa, soda and salt. Make three wells in the flour
mixture. In one put vanilla; in another the vinegar, ...
Caramel apple cake with granola streusel 1. Heat oven to 350 degrees. Grease a 13- by 9-inch baking pan.
2. For cake, combine cake mix, granola, eggs, sour cream,...
Lemon pudding cake 1 Put the butter, lemon zest, and sugar into a bowl and beat together until
pale and fluffy. Add the egg yolks, flour, and ...
Diabetic angel food ice cream cake Cut the cake in half; tear one half into small pieces and set aside. Cut
the other half into 12-14 thin slices; arrange in ...
Eggnog pound cake Cream butter and shortning. Gradually add sugar, beating well at
medium speed of an electric mixer. Add eggs, one at a t...
Chocolate-pumpkin layer cake with brown-sugar Timing Tip: Can be stored at room temperature up to 5 days.
Cake:
1. Heat oven to 350 degrees F. Lightly grease two
9-in...
Rum cake Cake:
1 cup chopped pecans or walnuts
1 18 1/2 oz. pkg yellow cake mix
1 3 1/4 oz pkg. Jell-o Vanilla Instant Pudding and Pie...
Chocolate-glazed banana cake To make Banana Cake: Preheat oven to 350 degrees. Lightly grease two 9-inch
cake pans or one 13-by-9-by-2-inch baking pan w...
Deluxe cake Mix all ingredients and bake according to package directions.
...
Cream cheese swirl coffee cake Preheat oven to 350°. In a small bowl, beat cream cheese, confectioners' and lemon juice until smooth; set aside.
Stir ...
Whole orange passionfruit syrup cake Wash the oranges and place the oranges in a saucepan of water. Bring to the boil and simmer gently for 1 hour. When cool, pur...
Chocolate-cinnamon cake roll Heat the oven to 375 degrees F. Line a jelly roll pan, 15 1/2 X 10 1/2 X 1
inch with aluminum foil or waxed paper, grease g...
Geraldine's fruit cake Cream butter and sugar, add 1 egg at a time then add milk. Now add
crackers, mix well. Add nuts and raisins. Put in a tube c...
Banana chiffon cake ...
All-american chocolate cake PREHEAT OVEN TO 350F. In a small, heavy-bottomed pan, melt chocolate and
shortening, stirring over low heat until smooth ...
Six-minute chocolate cake Preheat oven to 375.
Sift together flour, cocoa, baking soda, salt, and sugar into an ungreased
8-inch square or 9-inch...
7 up bundt cake Cream sugar and margarine and beat until light and fluffy. Add eggs one at a time, and beat well. Add flour. Beat in Reale...
1930 quick tomato soup cake Notes: By Mary Ann Hughes, Cresco. The Times News, PA
Mix cake as directed using tomato soup and water for liquid. Add eg...
Cardamom coffee cake This cake is exquisite! Every person I've served it to has asked me for
the recipe. It makes a great brunch item. F...
Victorian christening cake Cook in lined 8" round cake tin, gas mark 3 (325F/170C) for 1.5 hours.
reduce heat and cook for a further 1.5 hours at...
Cake - dump Dump pineapple with juice into Large Harvest Bowl. Then add pie filling. Sprinkle cake mix from box evenly over pie filling. ...
Grandma's applesauce cake In a medium sized bowl beat together until creamy - butter, eggs, apple
juice, and applesauce. Add flour, baking powder...
Chocolate-chocolate-chocolate-chip fudge cake PREPARE THE CAKE LAYERS: Preheat the oven to 350 F. Line two 9-inch round
cake pans with waxed paper; butter and flour the...
Double orange cake-mix To make sour milk, place 2 teaspoons vinegar in measuring cup and fill to 2/3 cup mark with milk. Break eggs into a bowl; bea...
Brown sugar pound cake Cream butter and sugars thoroughly. Add eggs 1 at a time, beating at medium speed. Add flavoring. Sift dry ingredients togeth...
Brown sugar pound cake #3 Beat together sugar and butter until light and fluffy. Add eggs one at a time beating well after each addition. Stir in van...
Mocha marble cake Pre-heat oven to 350F.
Blend the honey, water, oil, tahini. Blend in coffee substitute. Add tofu
chunks, one at a time. ...
Happy day cake Grease and flour cake pans, preheat oven to 350 degrees.
Sift together flour, powder and salt in a bowl and set aside.
Beat s...
Chocolate chip coffee cake In a mixing bowl, cream butter and 1 cup sugar. Add eggs, sour cream and vanilla; mix well. Combine flour, baking powder and ...
Double dark chocolate cake with white chocolate sauce Preheat oven to 350 F.
To prepare cake, cut a round of wax paper or parchment to fit the bottom of
a 9-inch round cake pa...
Oreo & fudge ice cream cake POUR fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry puddi...
Chocolate zucchini rum cake In a large bowl with an electric mixer, beat 3/4 cup butter and sugar until smoothly blended. Beat in eggs, 1 at a time, unti...
Date fruit cake Mix dates, walnuts and cherries. Sift together flour, salt and baking
powder, and mix with the fruit mixture. Add sugar and m...
Overnight coffee cake Sprinkle the cinnamon, brown sugar and dry pudding on
top. Last of all cut the margarine into slices and
cover the top...
Devilishly easy chocolate cake 1. Preheat oven to 350°F.
2. Mix first four ingredients at low speed until moistened.
3. Beat 2 minutes at high speed. P...
|
Loading...
|
|
::