Like the complete sham that I am, I neglected to get the quintessential Pinterest picture of a single piece of beautifully frosted cake for this recipe. This is my very first recipe post and I’ve already screwed up. What ever will I do with myself?
Although my “finished” product picture is just a crappy pan shot, please trust me when I say that this cake is DELICIOUS. I refuse to produce dry cake, so white cake had been a challenge for me for awhile. Every recipe that I tried was dry, uninspiring, and sad. No one wants to eat sad cake; cake should make you feel happy. This cake makes people happy. It’s moist, fluffy, and delicate, but not so delicate that it can’t hold it’s own. I use this recipe for cupcakes all the time, and they stay put together as you peel the wrapper off. It also works well for layer cakes, standing proudly without any sag.
Like most of the recipes I use, this is not of my own invention. But let’s be honest here–very few people can actually take credit for “inventing” a recipe, and most of them probably died a very long time ago. We all borrow from one another, adding our own tweak here and there. Any cake recipe starts with the same foundation: flour, sugar, fat [butter, shortening, oil], and leavening ingredients [eggs, baking soda, baking powder]. I think it’s silly for anyone to get their panties in a bunch over someone else sharing THEIR recipe; no one has exclusive rights to any one recipe because IT’S BEEN DONE BEFORE. Many times. Before you were born even. But I digress. I will always give credit where credit is earned; I’m not here to try to take credit for anything that is not truly mine. However I refuse to feel guilty for “stealing” someone else’s recipes. If you don’t want people sharing your stuff, then don’t put it on the internet.
This recipe is from Allrecipes.com and can be found here.
Ingredients you will need:
-1/2 cup of vegetable shortening
-3 teaspoons of water
-2 cups of sugar
-3 egg yolks
-1 whole egg
-2 teaspoons of vanilla extract
-2 cups of flour
-1/2 cup of almond milk
-1/2 teaspoon of salt
-1 teaspoon of baking soda
-1 teaspoon of baking powder
-1 cup of boiling water
There was only one substitution I made to make this into a non-dairy cake: I swapped almond milk for buttermilk. Soy milk is a better substitution for buttermilk because you can “sour” it by adding distilled white vinegar or lemon juice to it. I usually add 4 teaspoons of either the vinegar or the lemon juice for every 1 cup of milk. So for this recipe, use 2 teaspoons. But, you cannot “sour” almond milk. It gets curdled and ruins the overall consistency of the cake. The reason I chose to use almond milk is because my youngest daughter used to have a soy intolerance. She seems to have grown out of it, but as she’s only 1, I’d rather be safe than sorry. The almond milk works fine as a substitute, but if you can use soured soy milk, do that instead.
First things first–preheat the oven to 350 degrees. If you are doing a cake, then grease and flour the pan; if you are doing cupcakes like me, put the liners in (this recipe will make 2 dozen cupcakes, or two 8″ rounds, or one 12.8″ x 9.5″ sheet cake).
Then you’ll want to enlist the help of adorable tiny humans in aprons to be your assistants.
Now, in a large mixing bowl, cream the shortening with the water with the back of a spoon. They will not incorporate; you just want to soften the shortening. If you ever use a baking recipe that requires shortening, always soften it with water first. The ratio is 6 teaspoons of water for every 1 cup of shortening.
Next, sift the sugar into the shortening/water mixture, and cream until fluffy (on my Kitchen Aid mixer, I start at the number 2 speed and work up to the number 4 speed for a minute or so). YOU MUST SIFT THE SUGAR. Unless you like lumps in your cake, in which case don’t bother with the sifting.
The next step is one that will repeat: scrape the sides of the bowl. To me, this is so important, because otherwise you end up with lumps of ingredients on the sides of your bowl that never got mixed in with the rest of the batter. So every time you add an ingredient you must scrape the bowl before adding the next thing. Yes it’s tedious and you’ll want to skip it every time, but trust me–it’s worth it.
Now it’s time to add the eggs. If you don’t know how to separate eggs, here’s how I do it:
Crack the egg, and gently move the yolk from one part of the shell to the other, allowing the egg white to fall into a bowl. Now the rule with separating eggs goes as such: it’s ok to get a bit of white in your yolk, but you can’t have any yolk in your whites. If you’re making something that requires egg whites, there absolutely cannot be even a spot of yolk in them. The whites will not whip up properly if there is. Egg yolks aren’t as picky; they’re ok if a bit of the white comes along for the ride.
Add each egg yolk and the whole egg one at a time, beating well in between each one. The mixture will get fluffy, as such:
Scrape the sides of the bowl, then add the vanilla extract and mix.
Sift the flour in, and mix until well incorporated. Scrape the sides of the bowl.
While the mixer is on the ‘stir’ setting, slowly pour the milk in. After all the milk has been added, scrape the sides of the bowl.
Add the salt, baking powder and baking soda, and mix. Then scrape the sides of the bowl.
Again, while the mixer is on ‘stir’, SLOWLY pour the boiling water in (please be careful; you don’t want to add it in too fast and get a splash of boiling water to the face). After all of the water has been added, scrape the sides of the bowl one last time and mix in any lumps so that when you lift your flat spatula, it looks like this:
Bake at 350 degrees in a greased pan for 20-30 minutes (depending on if you’re making cupcakes or a sheet cake). You’ll know that the cake is done when the middle is springy to the touch, and when a toothpick inserted into the middle comes out clean.
Let the cake cool completely before frosting, and enjoy!