Basic Two Egg Yellow Cake Recipes

Steps:

• In a small bowl, cream shortening and sugar. Add egg; beat well. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Beat on medium speed for two minutes. Pour into a 9x5-in. loaf pan coated with cooking spray. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Meanwhile, in a small saucepan, melt butter. Stir in brown sugar. Bring to a boil. Reduce heat; cook and stir for two minutes. Stir in milk. Bring to a boil, stirring constantly. Cool to lukewarm. Gradually stir in confectioners' sugar. Place pan in a bowl of ice water; stir until mixture reaches desired spreading consistency. Spread frosting over top of cake.

Steps:

• Place a rack in the center of the oven and preheat the oven and preheat the oven to 350°F
• Grease the pan and lightly dust them with the flour, tapping out the excess; set aside.
• Place the buttermilk and baking soda in a small bowl, and whisk until the baking soda is dissolved. Add the egg yolk, vanilla, and melted butter, and whisk to combine.
• Place the flour, sugar, and salt in a medium-sized bowl and whisk to blend well.
• Add the buttermilk mixture and whisk just until blended and smooth. Spoon the batter into the prepared pans, dividing it evenly between the them.
• Bake the cakes until a toothpick inserted into the center of one comes out clean, about 25 minutes.
• Remove the pans from the oven and transfer to a wire rack to cool for 15 minutes.
• Then run a thin, sharp knife around the edge of the pans and invert them to release the cakes. Place the cakes upright on the rack and let them cool completely.
• The unfrosted cakes can be stored in an air tight container in the refrigerator for up to 2 days; or they can be frozen, well wrapped, for up to 1 month. Let them return to room temperature before frosting.

Steps:

• Stir shortening to soften.
• Gradually add sugar, and cream together until light and fluffy.
• Add vanilla.
• Add eggs, 1 at a time, beating well after each.
• Sift flour, baking powder, salt together 3 times, add to creamed mixture alternately with milk, a little at a time.
• Beat after each addition till smooth.
• Bake in 2 paper-lined 9x1 1/2-inch round pans in moderate overn (375°) about 25 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round pans.
• Beat butter and 1 cup of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color.
• In a separate bowl, beat egg yolks well, then add to butter mixture.
• Sift together flour and baking powder. Add alternately with the milk to the butter-sugar mixture. Beat well. Add vanilla.
• Beat egg whites until stiff but not dry. Add 1 cup sugar to the egg whites. Fold into cake batter.
• Divide evenly into three prepared 9 inch round pans. Bake at 350 degrees F (175 degrees C) for 25 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 13 inch pan.
• Cream together shortening and sugar. Beat in eggs and vanilla.
• In a separate bowl, combine flour, baking powder, and salt. Add to creamed mixture alternately with milk. Mix well. Pour batter into prepared pan.
• Bake for 45 minutes, or until cake tests done. Cool.