I baked both of those cakes. Only one was edible. Sometimes that is how the game goes. There are no boxed cakes here. Well--If I want I could buy one from the American pazar. Smuggled Betty Crocker Cake mix costs about 25 Lira a box. However, it offends my sense of frugality. So I was looking for a good yellow/birthday cake, and I found it. I used this recipe from the Smitten Kitchen, (this is an awesome blog.)
To achieve the mess on the left only use 2 cups of flour because maybe you were drinking wine while baking—not recommended. To achieve the height on the right, use the right amount of flour. In Turkey they do not sell buttermilk, so instead of adding vinegar to milk (my normal substitute) I used Kefir, and the cake turned out great)
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk, well-shaken (or kefir)
Preheat oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper.
Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just Incorporated.
Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. (Smitten Kitchen recommended this and I found it to work like a charm. No weird bubbles. Bake until gold and a tooth pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Turn upside down onto rack cool complete.
Makes two 9 inch layers
Yellow Layer Cake
4 cups plus 2 tablespoons cake flour (not self-rising)2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk, well-shaken (or kefir)
Preheat oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper.
Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just Incorporated.
Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. (Smitten Kitchen recommended this and I found it to work like a charm. No weird bubbles. Bake until gold and a tooth pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Turn upside down onto rack cool complete.
Makes two 9 inch layers
No comments:
Post a Comment