EASY FUNNEL CAKE RECIPE RECIPES

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CLASSIC WHITE CAKE RECIPE | FOOD NETWORK



Classic White Cake Recipe | Food Network image

Provided by Food Network

Categories     dessert

Number Of Ingredients 8

12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 large egg whites (3/4 cup)
3/4 cup milk
2 teaspoons vanilla extract

Steps:

  • The fine moist crumb of this cake complements any type of filling and frosting -- the perfect celebratory cake.
  • Set a rack at the middle level of the oven and preheat to 350 degrees. In a large mixing bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often. Pour batter into prepared pan(s) and smooth top with a metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely.
  • Variation:
  • CLASSIC YELLOW CAKE Substitute 3 large eggs and 1 egg yolk for all of the egg whites above.
  • 2 (9-inch) diameter by 1 1/2-inch deep layer pans or 1 (13 by 9 by 2-inch) pan, buttered and bottoms lined with parchment or waxed paper.

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Provided by Sunny Anderson

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 11

1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 large egg, beaten
2 tablespoons granulated sugar
1 cup milk, plus more if needed
Canola oil, for frying
1 cup confectioners' sugar
1 teaspoon ground cinnamon
Whipped cream and/or fruit sauce, for serving (optional)

Steps:

  • Sift the flour, baking powder, baking soda and salt into a large bowl. In a smaller bowl, whisk the egg with the granulated sugar until pale. Whisk the milk into the egg mixture, then gently fold into the flour mixture. It should be a bit thicker than pancake batter but thin enough to pour. Add up to 3 tablespoons milk to loosen the batter, if needed.
  • Heat about 2 inches of canola oil in a large high-sided skillet or pot over medium-high heat until a deep-fry thermometer registers 375. Meanwhile, mix the confectioners' sugar and cinnamon in a small bowl. Hold a funnel in one hand with your finger plugging the hole at the bottom. Pour 1 cup batter into the funnel. Hold the funnel over the hot oil and remove your finger from the hole, letting the batter drop in a spiral pattern all over the surface of the oil. It will look like lots of individual pieces at first, but as you continue to add batter, the pieces will fuse together. Cook until the batter floats and the underside is golden brown, about 30 seconds. Flip with tongs and cook until golden brown on the other side, about 30 more seconds. Transfer to a paper-towel-lined plate and repeat to make 5 more funnel cakes. Dust with the cinnamon-sugar and serve with whipped cream and/or fruit sauce, if desired.

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