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Ingredients
- 2 1/2 C CAKE Flour
- 2 C Sugar
- 2 C Italian Custard Cream (Optional)
- 3/4 C Vegetable Oil
- 1 tsp Vanilla Extract
- 1/2 tsp fine sea salt
- 2 1/4 tsp Baking Powder
- 4 Eggs (Extra Large, room temp)
- 1 C Milk, Whole
Details
Preparation
Step 1
Preheat oven to 350 Degrees.
In a stand mixer with the paddle attachment, put the flour, sugar, custard, oil, baking powder, salt, and vanilla. Mix on slow until blended together, then raise speed to medium and mix until smooth, approximately one minute.
With mixer running, add eggs one at a time. Scrape the bowl periodically to make sure all ingredients are incorporated. Once eggs are added, mix for a minute to make sure all is incorporated and sugar is dissolved.
With mixer running, add milk, 1/2 C at a time. stop and scrape sides between additions. Mix another minute or until smooth.
MAKE SURE BATTER IS BETWEEN 70 AND 73 DEGREES OR CAKE WITH CROWN.
Bake 25-30 minutes, or until cake pulls away from the edge of the pan. Let cool for 30-60 minutes. can turn cakes out on a cookie sheet covered with parchment paper and sprinkled with sugar to keep from sticking.
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