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Cook Time:30 minsAdditional Time:1 hrTotal Time:1 hr 30 minsServings:12Yield:Two 9-inch cake layers (12 servings)Jump to Nutrition Facts
Cook Time:30 minsAdditional Time:1 hrTotal Time:1 hr 30 minsServings:12Yield:Two 9-inch cake layers (12 servings)
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:1 hr
Additional Time:
1 hr
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:12
Servings:
12
Yield:Two 9-inch cake layers (12 servings)
Yield:
Two 9-inch cake layers (12 servings)
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cupreduced-fat milk4tablespoonsunsalted butter, plus more for pans1 ½cupsall-purpose flour2teaspoonsbaking powder3large eggs, at room temperature (see Tip)¼teaspoonsalt1cupsugar1teaspoonvanilla extract
Cook Mode(Keep screen awake)
Ingredients
½cupreduced-fat milk
4tablespoonsunsalted butter, plus more for pans
1 ½cupsall-purpose flour
2teaspoonsbaking powder
3large eggs, at room temperature (see Tip)
¼teaspoonsalt
1cupsugar
1teaspoonvanilla extract
Directions
Butter the bottom and sides of two 9-inch round cake pans; line the bottoms with parchment paper. Preheat oven to 350 degrees F.
Combine milk and 4 tablespoons butter in a small saucepan. Heat over low heat until the butter is just melted. Set the pan aside.
Stir flour and baking powder together, then sift onto a piece of parchment paper.
Bake in the center of the oven until golden and firm when touched in the center, about 20 minutes. Let cool in the pans on a wire racks for 10 minutes.
Run a sharp paring knife around the layers to loosen, then invert the pans onto the racks.
Immediately turn the layers over so they cool with the paper on the bottom. Let cool completely.
Tips
Make Ahead Tip: Wrap cooled cake airtight and refrigerate for up to 5 days or freeze for up to 3 months. Defrost at room temperature.
Equipment: Two 9-inch round cake pans, parchment paper
To bring eggs to room temperature, either set them out on the counter for 15 minutes or submerge them (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes; the eggs will beat to a greater volume.
Originally appeared: EatingWell Magazine, May/June 2014
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Nutrition Facts(per serving)181Calories6gFat30gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
