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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 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.
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Coat a 12 cup bundt pan with cooking spray and dust with flour. combine cake mix and next 5 ingredients in a large bowl, and beat at low speed for 30 seconds. Beat at medium speed 2 minutes; fold in blueberries. Pour cake batter Vanilla sponge cake Preheat oven to 350 F. Butter and flour a 9-in springform cake pan. Set aside. Place a stainless-steel bowl over a saucepan filled with simmering hot water. In bowl, beat eggs and sugar 5 min or until mixture thickens. Off heat, continue beating until mi Orange date nut cake Cream the butter and sugar. Add eggs. Add 2 cups of the sifted flour and soda alternately with the buttermilk. Cut dates into small pieces and flour with the other cup of sifted flour. Stir in by hand the dates, nuts, and grated rind. Grease and flou Pecan pound cake Preheat oven to 350F degrees. Grease and flour 9X5X3-inch loaf pan. Stir together flour, baking powder, cinnamon, salt, and ginger in a medium-size bowl. Beat the butter in a large bowl until smooth. Gradually beat in sugar and beat until light Apple cake in a jar Mix the ingredients together in the order given. sterilize 7 to 9 wide mouth pint jars and lids. Grease them with shortning. Fill the jars half full and bake on the middle wire wire rack in the oven. Bake for 45 minutes at 325 degrees. as soon as Carrot ginger cake Preheat oven to 350 degrees. Sift first 6 ingredients into a large bowl. Mix the next 4 ingredients separately in a bowl, and then add them to the dry ingredients in the large bowl. Do not over mix. Stir in the carrots and raisins. (Optional: 1 cu Chocolate angel food cake 1. Combine dry cake mix with cocoa. 2. Prepare and bake cake according to package directions. Hot roll mix cinnamon coffee cake More milk may be needed to make frosting pourable. combine roll mix, yeast, egg yolk, 4 tbsp. melted butter, 3/4 cup sugar and 2 cups very hot water. mix to make a soft dough. turn out onto well floured board. knead for about two minutes. cover an Coffee almond ice cream cake In a bowl with a fork, stir together the crumbs and butter until the mixture is well combined. Pat the mixture onto the bottom and 1-inch up the sides of a lightly oiled 8-inch, 2-1/2-inch deep springform pan. Freeze crust for 30 minutes or un White chocolate poinsettia cake NOTE: Use paste food color, since contact with liquid makes chocolate stiff and unmalleable. Coarsely chop white chocolate. Melt in a double boiler over medium heat, stirring constantly, until completely smooth. (White chocolate has a low melting point, s Chips ahoy ice cream cake prepared whipped topping for garnish strawberries or maraschino cherries, for garnish Finely roll 20 cookies. Combine cookie crumbs and margarine. Press onto bottom of 9-inch springform pan or pie plate; stand remaining cookies around edge o Almond brickle cake Preheat oven to 350. Grease 8-inch square pan. In a small saucepan, combine almonds, 1/3 cup sugar, 1/2 cup butter, honey and 1 tablespoon milk. Cook over medium heat until sugar melts, bring to a boil and boil for 5 minutes. Remove from Brown sugar pound cake #2 Cream butter and shortening in a large bowl, gradually add sugar until light and fluffy. Add eggs one at a time, beating well after each. Combine baking powder and flour add to creamed mixture alternately with milk, beginning and ending with flour and bea Whiskey fudge cake 1. Preheat the oven to 350 degrees. Line a baking tray with parchment paper and set an 8 x 2 1/2-inch ring on it. Wrap an 8-inch cardboard round with foil and set aside. 2. In a small bowl, sift together the flour and baking soda. Set aside. 3. In a doubl