By The Culinary Institute Of America
(Go to Strawberry Trifle page)
(Go to Pastry Cream recipe)
Makes 12 servings (one 18-by 13-inch cake)
1 3/4 cups cake flour
1 cup sugar
1 1/2 teaspoons baking powder
1?4 teaspoon salt
1/2 cup (1 stick) unsalted butter, diced, at room temperature
1/2 cup milk (divided use)
2 large eggs
1 large egg white
1 teaspoon vanilla extract
Preheat the oven to 350 F. Coat a rimmed baking sheet (about 18-by-13 inches) with spray oil and line with parchment paper. Set aside.
Sift the flour, sugar, baking powder, and salt into the bowl of a stand mixer fitted with the whisk attachment or in a large mixing bowl. Add the butter and 1/4 cup of the milk. Mix on medium speed until smooth, about 3 minutes, scraping down the bowl with a rubber spatula as needed.
Meanwhile, in a separate bowl, blend the eggs, egg white, the remaining 1/4 cup milk, and the vanilla extract. Add to the batter in three additions, mixing for 2 minutes on medium speed after each addition. Scrape down the bowl between additions.
Pour the batter into the baking sheet and spread into an even layer. Bake until the cake is golden brown and springs back when touched lightly in the centre, about 24 minutes.
Let cool in the pan for about 5 minutes, then use the parchment paper to carefully lift the cake from the pan and transfer to a cooling rack. Cool completely before using. – AP
The delightful yellow butter cake