Vanilla Cake
Yields:
(1) 10"x3" Cake
(1) 8"x3" and (1) 6"x3" Cakes
(2) 6"x3" Cakes
Ingredients:
4 1/2 Sticks of Unsalted Butter
2 Cups of Granulated Sugar
12 Large Eggs (Seperated)
1 Tablespoon of Pure Vanilla Extract
2 Tablespoons of Rum
4 Cups of Self-Rising Flour
1 Teaspoon of Shortening
Directions:
Pre-heat the oven to 325 degrees.
1. Cream the butter and the granulated sugar for 10 minutes on high speed.
2. Lower the speed and add the egg yolks one by one. Then add the shortening.
3. Mix all the liquid ingredients together. Slowly add the liquids alternating with the self-rising flour on slow speed.
4. Mix for 3 more minutes but not much longer for you do not want to incorporate air into the mixture.
5. In a seperate bowl, mix the egg whites on high speed for 7 minutes, or until you reach a merengue stage.
6. Then take the egg whites and fold them into the cake batter.
7. Fill your desired cake pans and place in your pre-heated oven.
Cooking Times Are as Estimated
Cupcakes - 18-20 min.
6"x3" and 8"x3" - 45min - 1hr
10"x3" - 1hr and 10 min.
8. After tehe cake has finished baking, let the cake sit out to cool for 10 minutes.
9. Unmold the cake and add your desired simple syrup mix. Let the ake sit for 30 minutes for the cake to absorb all the syrup flavor.
10. Decorate as desired.
