I ended up trying a handful of different yellow cake bases for this recipe. And I have to admit that all of the frustrations I read from other bakers about scratch yellow cakes are true. They’re just hard! Hard to make the perfect sweetness, hard to make light and fluffy, and hard to make moist. I almost gave up and reached for Betty Crocker, but then I finally decided to play with the base recipe from America’s Test Kitchen. And of course — I shouldn’t have been surprised — it was awesome.
The process isn’t hard, but it is slightly more involved and time consuming than an average cake. For example, you are required to separate the eggs and whip the whites into stiff peaks (similar to meringue), and then later fold them into the batter. But if you have an electric mixer, that should be a breeze.
INGREDIENTS:
CAKE INGREDIENTS:
- 2 1/2 cups cake flour (or see substitution below if you only have all-purpose flour)
- 1 1/4 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 1 3/4 cups sugar, divided (plus extra for sugar-ing the pan)
- 10 tablespoons unsalted butter, melted
- 1/2 cup buttermilk, room temperature
- 1/2 cup rum (not spiced)
- 3 tablespoons vegetable oil
- 1 tablespoon vanilla extract
- 6 large egg yolks, room temperature
- 3 large egg whites, room temperature
BUTTER-RUM SAUCE INGREDIENTS:
- 1/2 cup butter
- 1/4 cup water
- 1 cup white sugar
- 1/4 cup rum
DIRECTIONS:
HOW TO MAKE THE CAKE:
- Adjust oven rack to middle position and heat oven to 350 degrees.
- Grease a bundt pan liberally with cooking spray. Then add a few tablespoons of granulated sugar to the inside of the pan, and gently tap and turn it around until every square inch of the inside of the pan is coated in sugar. (Be especially sure that the inner cone of the bundt pan is coated in sugar so that the cake does not stick.) Set aside.
- for full recipe please see here : www.gimmesomeoven.com
Posting Komentar