4 TIMES 1/2 RECIPES

Name: 1-2-3-4 Cake
Total time: 1 h
Yield: One nine-inch, two-layer cake
Ingredients: 4 eggs, separated; 1 cup milk; 3 cups cake flour (sift and then measure); 4 teaspoons baking powder; 1/2 teaspoon salt; 1 cup (2 sticks) unsweetened butter, softened; 2 cups sugar; 1 teaspoon vanilla

1-2-3-4 CAKE RECIPE - NYT COOKING

1-2-3-4 Cake Recipe - NYT Cooking image

Provided by Emily Weinstein

Total Time 1 hours

Yield One nine-inch, two-layer cake

Number Of Ingredients 8

Ingredients

4 eggs, separated
1 cup milk
3 cups cake flour (sift and then measure)
4 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsweetened butter, softened
2 cups sugar
1 teaspoon vanilla

Steps:

Preheat oven to 350 degrees. Butter two 9-inch baking pans and line the bottom of each with parchment paper. Butter the paper and dust the pans with flour, tapping out the excess.
Stir baking powder and salt into cake flour.
In another bowl, beat butter and sugar until light and fluffy. Beat in the four egg yolks one at a time. Add the vanilla to the mixture.
Add the flour mixture and milk alternately, starting and ending with one third of the flour. Stir just until the flour is incorporated.
In another bowl, whisk egg whites to soft peaks. Stir one third of the egg whites into the batter, then gently fold in the rest. Pour the batter into the prepared pans and bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
Hint: Whisk the egg whites first in the mixer and put the stiff egg whites on a plate. Then beat the sugar and butter in the same bowl.

1-2-3-4 CAKE RECIPE - NYT COOKING

1-2-3-4 Cake Recipe - NYT Cooking image

Provided by Emily Weinstein

Total Time 1 hours

Yield One nine-inch, two-layer cake

Number Of Ingredients 8

Ingredients

4 eggs, separated
1 cup milk
3 cups cake flour (sift and then measure)
4 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsweetened butter, softened
2 cups sugar
1 teaspoon vanilla

Steps:

Preheat oven to 350 degrees. Butter two 9-inch baking pans and line the bottom of each with parchment paper. Butter the paper and dust the pans with flour, tapping out the excess.
Stir baking powder and salt into cake flour.
In another bowl, beat butter and sugar until light and fluffy. Beat in the four egg yolks one at a time. Add the vanilla to the mixture.
Add the flour mixture and milk alternately, starting and ending with one third of the flour. Stir just until the flour is incorporated.
In another bowl, whisk egg whites to soft peaks. Stir one third of the egg whites into the batter, then gently fold in the rest. Pour the batter into the prepared pans and bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
Hint: Whisk the egg whites first in the mixer and put the stiff egg whites on a plate. Then beat the sugar and butter in the same bowl.

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