Ingredients
The following ingredients have 10 Servings
- Cake Flour- 2 cups. Make sure that your cake flour has no added sugar in it. You can optionally use 1 3/4 cup of All Purpose flour sifted together with 1/4 cup of cornstarch.
- Baking Powder- 2 teaspoons.
- Salt- 1/2 teaspoon.
- Butter- 1/2 cup + 1 tablespoon softened.
- Sugar Alternative- equivalent to 1 cup of sugar. For best results (please use a granular product that is 1:1 with sugar in volume.)
- Eggs- 3.
- Vanilla Extract- 2 teaspoons.
- Milk or creme- 3/4 cup + 1 tablespoon. We will add this divided.
Instruction
- This recipe should be good for 2 8-9" cake pans.
- Prep your cake pans for nonstick by both greasing and dusting them with flour. Preheat your oven to 325.
- Sift together the flour, baking powder, and salt. Set this aside as we will be adding this to the mixing bowl later on and divided.
- In a mixing bowl and mixer set to medium speed, beat together your sugar alternative and butter until smooth.. This should take about 4-5 minutes to achieve.
- Next, add your eggs one at a time, beating between additions. Then mix in the vanilla extract.
- Slow down the mixer to a slow speed so that you can alternate adding the dry and wet ingredients to the mixing bowl. Start by adding 1/3rd of the dry ingredients from the bowl that you had set aside earlier and then 1/3rd of the milk. For example, add one third of the dry,stir, and then 1/3 of the wet and repeat until all ingredients have been added.
- Bake for 25-28 minutes or until a toothpick comes out clean. This cake will not necessarily brown however.
- Allow the cake to cool for about 10 minutes after you take it out of the oven an before you remove it from the pans.
