Kits Yellow Cake Recipes
KIT'S YELLOW CAKE...
Just another quick cake I make when I need a quick & easy cake.
Provided by Vanessa "Nikita" Milare
Categories Cakes
Time 50m
Number Of Ingredients 8
Steps:
- 1. Heat oven to 350F. Lightly grease & flour 2 round 8x8 inch cake pan.
- 2. Beat egg whites till frothy, add 1/2 cups sugar, beat until stiff peaks & glossy.
- 3. In medium bowl sift the remaining dry ingredients. Then add oil, 1/3 cup milk with vanilla & beat for 1 min.
- 4. Fold in the egg white meringue, make sure not to stir. Pour in the remaining milk with the egg yolks & make sure not to over mix.
- 5. Bake for 30 to 35 mins. Cool well.
- 6. Slice cake into 3 equal layers & spread any choice of fruit jam. Then frost with any white or vanilla frosting.
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- Place a rack in the center of the oven. Preheat the oven to 350°F., Lightly grease your choice of pans: one 9" x 13" pan; two 8" or 9" round cake pans, or the wells of two muffin tins (24 muffin cups).
- You can also line the muffin tins with papers, and lightly grease the insides of the papers with non-stick spray., Beat together the butter, sugar, baking powder, salt, and vanilla, scraping the bottom and sides of the bowl as needed, until pale and fluffy, about 3 minutes on medium-high speed of an electric mixer., Add the eggs two at a time, beating the batter well and scraping the bowl between each addition, until fully combined and the batter has thickened., Stir in half of the flour, then all of the milk, followed by the rest of the flour, scraping the bowl after each addition.
- Mix just until combined. The batter will look curdled after the milk addition; that's OK, it will come back together once the rest of the flour is added., Divide the batter evenly between the prepared pans, spreading it level., Bake the cake until golden brown — 40 to 45 minutes for a 9" x 13" pan; 36 to 42 minutes for 9" pans; 38 to 44 minutes for 8" pans, or 24 to 30 minutes for cupcakes.
- The center of the cake should feel firm when gently pressed, and a toothpick inserted into the center should come out clean or with just a few moist crumbs., Remove the cake from the oven.
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- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for 3 full minutes. The creamed butter and sugar will be extra creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Turn the mixer down to medium-high speed and beat in the 4 egg yolks one at a time, letting each egg yolk fully mix into the batter before adding the next. Beat in the vanilla extract until combined.
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- Heat oven to 350°F. Grease and lightly flour 13x9-inch pan. In medium bowl, stir flour, baking powder and salt until well blended.
- In large bowl, beat granulated sugar and 3/4 cup softened butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in 1 1/2 teaspoons vanilla and eggs until well blended. Alternately add flour mixture and 1 1/4 cups milk, beating well and scraping bowl after each addition. Pour batter evenly into pan.
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