Swannys Favorite Two Egg Cake Recipes

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 Fahrenheit.
• Grease and flour a 9 inch x 9 inch pan.
• Sift dry ingredients together.
• Add shortening, the 2/3 cup milk, and the vanilla; beat for 2 minutes.
• Add the 1/3 cup milk and egg; beat for 2 more minutes.
• Pour into prepared pan.
• Bake for about 45-50 minutes or until done. You might check a little earlier because my oven runs cool. If doubling or tripling the recipe, you'll have to increase the cooking time substantially.
• UPSIDE DOWN CAKE:.
• If making pineapple upside down cake, use the strained juice in the batter, reducing the milk by the amount of juice used.
• Drop pieces of butter and sprinkle brown sugar on pan.
• Lay pineapple rings down.
• Pour cake batter on top.

Steps:

• Sift together dry ingredients.
• Add shortening and 2/3 cup milk.
• Beat 2 minutes.
• Add 1/3 cup milk and the egg.
• Beat 2 more minutes.
• Pour into greased 9" square pan.
• Bake 30-35 minutes at 350.

Steps:

• In a large bowl, sift together flour, sugar, salt& baking powder.
• Set aside.
• Drop in shortening, add 2/3 of milk, vanilla and mix for 2 minutes on low speed of electric mixer.
• Add one egg at a time, beating continually, add the rest of milk and mix for 2 additional minutes.
• Grease and flour two 8" round cake pans, and divide the batter evenly between the two pans.
• Preheat oven to 375 and bake for 25 minutes or until golden brown in color.
• Test the center of the cake with a toothpick; if it comes out clean the cake is done!
• Allow cakes to cool before removing them from the pans.
• Thoroughly cool before decorating.
• Note: If you only have all-purpose flour on hand, reduce amount of flour by 2 tbsp.
• and increase baking powder by 1 tsp.
• P.
• S.
• You may use this recipe for cupcakes by reducing the milk to 3/4 cup.
• Fill with your favorite jam or fruit and cover with your favorite icing.

Steps:

• For the Gudetama Decorations, you will need:.
• Pre-colored yellow fondant.
• Pre-colored white fondant.
• Pre-colored black fondant.
• Nonstick rolling pin.
• Cornstarch.
• Sharp paring knife.
• Yellow Cake:.
• Your vanilla cake mix - make batter according to recipe instructions. Add the 1 teaspoon yellow gel color to mix. Spray a baking sheet with vegetable oil or cooking spray; fit a piece of parchment paper on top. Add cake batter and bake for ten to twelve minutes, until set but still underbaked.
• With clean hands, roll underbaked cake batter into 1-inch cake balls.
• Place in freezer. Now, make the white cake batter.
• White Cake:.
• Preheat oven to 350 degrees F.
• Spritz a 9 x 9 inch square cake pan with vegetable oil and line bottom with parchment paper square cut to size.
• In a large bowl, sift together the cake flour, baking powder and salt and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar for two minutes on high speed, scraping down sides of bowl with spatula. With the mixer on low, add the egg whites one at a time until incorporated, then add vanilla extract.
• With the mixer on low speed, add the dry flour mixture in three additions, alternating with the milk and ending with the flour mix, about one minute in total, until batter is smooth and free of lumps and bumps.
• Remove the yellow cake balls from the freezer. Place cake balls into the square cake pan, distributing them evenly.
• Carefully pour white cake batter into the pan on top of the cake balls, covering the cake balls with batter, about 2/3 full. Any leftover batter can be used to make cupcakes.
• Bake for 22-25 minutes, until a toothpick inserted into the middle of the cake comes out only with moist crumbs. Let cake cool completely before frosting!
• Buttercream:.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, icing sugar and vanilla on high speed until it is light and fluffy and doubled in volume, about three minutes.
• Using an offset spatula, frost the cake with the vanilla buttercream, using a cake bench scraper to smooth the frosting. Place in freezer to set for 12 minutes, then do a final clean coat of buttercream.
• Assembly & Decoration:.
• Using clean and dry hands, shape a 3 inch ball of yellow fondant into a dripping egg yolk with tiny arms. Hand shape a few egg yolk drips and set aside.
• Roll out some white fondant and using a parking knife, cut out sharp egg shell type pieces to decorate the sides of the cake. I also made an egg by cutting out the fondant with a small circle cutter and cutting zig zag edges into it to look like a broken egg. Use a small amount of white to make a "reflection" for Gudetama's face. Adhere with a tiny amount of water to stick.
• Using a tiny amount of black fondant, make the facial features for Gudetama - black eyes and a little round circle mouth. Use a toothpick tip to add a tiny amount of water to the yolk to stick the black pieces on top.
• Place Gudetama onto the cake, draping his drippy legs over the side. Add the yolk drips by pressing them into the cake.
• Add the egg shell pieces all along the edges of the cake.
• Slice into the cake to reveal the "egg yolk" cake slices!

Steps:

• Preheat oven to 375*. Stir shortening to soften; gradually add sugar and cream thoroughly (12-15 minutes at medium-high speed, using an electric mixer). Add vanilla and eggs (1 at a time, beating well after each egg). Sift flour with baking powder and salt; add to creamed mixture alternately with milk, beating after each addition. Bake in 2, parchment lined, 9 x 1 1/2", round pans in oven for approximately 23 minutes.

Steps:

• Preheat oven to 350-degrees F --.
• Sift flour with sugar; set aside.
• Stir butter until softened.
• To the butter mixture, add flour mixture, 3/4 cup milk, and vanilla. Mix until flour is moistened.
• Beat for 2 minutes at medium speed with an electric mixer.
• Add eggs and 1/4 cup milk; beat for 1 minute longer with electric mixer.
• Pour into a greased and floured tube pan.
• Bake in a preheated 350-degree F -- oven for 20 minutes or until cake tests done.