I came across a sugar cake recipe and fell in love with the fact that a cake could be just sweet enough and not need icing. This also helps my almost three year old not get into the icing because there is none.
I found a recipe the other day and this is how it's listed:
1 cup flour
1 cup cornstarch
1 tsp baking powder
1/2 tsp salt
1 cup butter
1 1/4 cup sugar
2 tsp vanilla
1/2 cup milk
6 egg whites
Cook at 350 degrees for 1 hour and 10 minutes, makes one loaf
This is how I modified it:
1 cup flour
1 cup cornstarch
1 tsp baking powder
1 cup margarine
1 1/4 cup sugar
1 tsp vanilla
1/2 cup milk
3 eggs
In my little toaster oven, when a cake says cook at 350, I normally cook it at 325 and it comes out perfect. This time I tried to do the same thing, but the top was getting too well cooked halfway before it was done.
I'm now thinking maybe I could have put some foil over the top to keep that from happening? Also, maybe I could turn the temp down some...not quite sure about that part.
Any ideas?
i had a toaster oven that advised against using foil tents so there's that -- and beyond that i would suggest you just find a recipe you like and half it -- like this one but bake it in a 8x8 sq pan
http://homecooking.about.com/od/cakerecipes/r/blc13.htm
to this recipe i add an extra quarter cup of flour and i add the eggs to the creamed butter/sugar and beat well -- i do not separate and whip up the whites and yolks -- i add them right out of the shell -- for a more white cake i remove most of the egg yolks -- this cake is really really good but i do not put any cakes made with butter into the fridge because they do not bounce back to room temp -- the butter stiffens it up
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or this one would work better in a loaf pan
Chanlette's Pound Cake
- 3 cups sugar
- 1 cup butter
- 6 eggs
- 3 cups flour*
- 1 cup whipping cream
- 2 teaspoons vanilla**
cream sugar and butter really well-- add eggs one at a time -- add vanilla --alternately add flour & cream -- beat on about speed 4-5 for two minutes after all in incorporated --
do NOT preheat oven -- place in cold oven 350 degrees for 70 minutes -- makes about 8 cups of batter if memory serves -- fits in a 10 cup bundt pan -- *if you use all purpose flour it's a heartier cake -- using cake flour gives a finer crumb -- **i add a lot of vanilla ;)
there are several variations of this formula -- google 'cold oven pound cake'
best baking to you!
I've been doing a little research and apparently, this recipe should be baked in the cold oven method as you suggested. That's what I'll do. Thank you!
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