CONNIE's StoryI am a big fan of cooking shows, especially those on baking. I found this recipe a few months ago from Cake Boss & now it's all I use for my sponge cakes. The secret to this cake being Light & Fluffy is the beating of the eggs. Don't rush that step.
eggs at room temp
white granulated sugar
unsalted or lightly salted butter
Find more recipes at goboldwithbutter.com
all purpose flour
salt (use 3/8 tsp if using unsalted butter)
1Beat eggs in large mixing bowl (with paddle attachment if possible) for 4 minutes. Do not shorten the time.
2Add sugar and continue beating for another 4 - 5 minutes until light and fluffy. Add vanilla and stir on low just until combined.
3In a separate, sift together dry ingredients. Add to eggs and sugar on low speed just until combined.
4In a saucepan (or microwave) heat milk and butter just until the butter is melted. Add to batter, beat just until combined.
5Pour into two greased and floured 8" pans.
6Bake at 325 about 33 - 35 mins or until the middle springs back when touched, or a toothpick inserted in the center comes out clean.
7Remove from oven and let stand in pans for 10 mins. Then turn out onto a wire cooling rack and cool completely before frosting.
Trina Alaniz bagma - Dec 3, 2010
Connie, could you please tell me what is a "paddle attachment" ?
CONNIE BOLDA DuplinLady - Dec 3, 2010
It is an attachment that comes with high-end stand mixers such as a kitchenaid. Basically it mixes the batter to incorporate air. I first made this recipe with my little hand mixer & it worked great. I should have made a note in the recipe that it is not required.
Trina Alaniz bagma - Dec 5, 2010
Hi Connie thought I check in with regarding this recipe. I went ahead and made this recipe in my kitchen aid mixer ( I was winging it lol ). And I need to tell you that this is one of best white cakes I have tasted, it is delicious and I will be making this again in the future. Thank you and many blessings to you and your loved ones.
CONNIE BOLDA DuplinLady - Dec 5, 2010
Glad I posted it - it's all I use now for sponge cakes. Thanks for the rating & Happy Holidays.
Dora Castro kokopuffette - Dec 9, 2010
Connie, would this be good for an Italian Rum Cake? Do you have a recipe for that?