1-2-3-4 Cake
Serves: 6
Ellsworth Rath
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
4 tsps
Baking Powder3 cup
Sugar1.5 tsps
Vanilla Extract2 tbsps
Lemon Juice (freshly squeezed)1 tbsp
Orange Zest (finely grated)Directions:
1
Butter and flour the bottom and sides of three 8 by 1 1/2-inch cake pans with the softened butter, tipping out the excess flour
2
Sift the flour, baking powder, and salt together
3
Beat the butter in a large bowl with an electric mixer on high speed until it is light, creamy, and fluffy, about 1 minute
4
Gradually add the sugar into the butter, and beat until the mixture is very light and fluffy, about 2 minutes more
5
As the sugar blends in it will change the color of the butter to a much lighter color, almost white
6
Whisk the egg yolks in a small bowl until they are well blended
7
Gradually beat into the butter mixture, mixing well after each addition
8
With the mixer on low speed, starting with the flour mixture, add the flour mixture in thirds, alternating with two equal additions of the milk, scraping down the sides of the bowl as needed
9
Beat in the vanilla
10
In a clean bowl using clean beaters beat the egg whites until they form firm, glossy peaks
11
Do not overbeat until they are stiff and dry
12
Fold the whites into the batter
13
Pour and scrape the batter into the prepared pans, dividing it equally among them
14
Give the filled pans a little knock on the countertop to level the batter
15
Bake in the center of a preheated 350°F oven for 25 minutes, or until each cake springs back when touched in the center
16
Remove the pans from the oven and put them on wire cake racks to cool for a few minutes, then loosen the layers by running the flat side 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
17
Then reverse the layers so they are top side up
18
Mix the orange juice, lemon juice, sugar, and orange rind together and drizzle the mixture over the still warm cake layers, being careful not to let it all soak into one spot; then pile the layers on top of each other
19
Let the cake cool
20
Butter and flour the bottom and sides of three 8 by 1 1/2-inch cake pans with the softened butter, tipping out the excess flour
21
Sift the flour, baking powder, and salt together
22
Beat the butter in a large bowl with an electric mixer on high speed until it is light, creamy, and fluffy, about 1 minute
23
Gradually add the sugar into the butter, and beat until the mixture is very light and fluffy, about 2 minutes more
24
As the sugar blends in it will change the color of the butter to a much lighter color, almost white
25
Whisk the egg yolks in a small bowl until they are well blended
26
Gradually beat into the butter mixture, mixing well after each addition
27
With the mixer on low speed, starting with the flour mixture, add the flour mixture in thirds, alternating with two equal additions of the milk, scraping down the sides of the bowl as needed
28
Beat in the vanilla
29
In a clean bowl using clean beaters beat the egg whites until they form firm, glossy peaks
30
Do not overbeat until they are stiff and dry
31
Fold the whites into the batter
32
Pour and scrape the batter into the prepared pans, dividing it equally among them
33
Give the filled pans a little knock on the countertop to level the batter
34
Bake in the center of a preheated 350°F oven for 25 minutes, or until each cake springs back when touched in the center
35
Remove the pans from the oven and put them on wire cake racks to cool for a few minutes, then loosen the layers by running the flat side 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
36
Then reverse the layers so they are top side up
37
Mix the orange juice, lemon juice, sugar, and orange rind together and drizzle the mixture over the still warm cake layers, being careful not to let it all soak into one spot; then pile the layers on top of each other
38
Let the cake cool