TWO CAKES RECIPES
TWO PART ANGEL CAKE RECIPE | ALLRECIPES
This is a recipe from my grandmother's recipe collection.
Provided by Liz
Categories Desserts Cakes Angel Food Cake Recipes
Yield 1 - 10 inch tube pan
Number Of Ingredients 13
Steps:
- To make Bottom/White part: Beat whites with salt until frothy. Add cream of tartar and continue beating until stiff, but not dry. Sift 1/2 cup flour and 3/4 cup sugar 4 times (separately). Add sugar gradually, then fold in flour. Add in 1/2 teaspoon vanilla. Put into ungreased angel cake pan. Prepare top.
- To Make Top/Yellow Part: Beat yolks until light. Add 3/4 cup sugar, which has been sifted 4 times, gradually. Beat for 3 minutes. Add 3/4 cup flour and baking powder, which has been sifted together 4 times. Alternate flour mixture with hot water. Add 1 teaspoon vanilla. Pour this mix over top of first batter.
- Bake at 325 degrees F (165 degrees C) for 40 minutes.
Nutrition Facts : Calories 154.7 calories, CarbohydrateContent 30.5 g, CholesterolContent 87.8 mg, FatContent 2 g, FiberContent 0.3 g, ProteinContent 3.8 g, SaturatedFatContent 0.7 g, SodiumContent 136.7 mg, SugarContent 21.6 g
TWO-LAYER CAKE RECIPE | EPICURIOUS
Provided by Rose Levy Beranbaum
Yield Makes a 9-inch round cake
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 375°F. In a large bowl, stir together the butter and sugar until well combined.
- 2. Add the egg and vanilla and mix thoroughly. Set aside.
- 3. In a separate bowl, stir together the baking powder, salt, and flour.
- 4. Sift the dry ingredients into the butter mixture and stir.
- 5. Gradually add the milk and stir until the batter is smooth.
- 6. Grease and flour two 9-inch baking pans, pour the batter in, and bake until a toothpick stuck into the center comes out clean, about 20 minutes. Remove
- Beat the butter on high until light and fluffy. Add the vanilla and milk and beat while gradually adding the sugar. Cover and refrigerate. Bring to room temperature before frosting the cake.
- Beat the butter on high until light and fluffy. Add the vanilla and milk and beat while gradually adding the sugar. Beat again. Divide the mixture among four bowls and stir a couple of drops of food coloring into each. Cut the tips off disposable plastic pastry bags and insert metal flower tips. Fill each bag of the way with colored frosting, then cinch the open ends with rubber bands. To decorate as pictured above, squeeze rosettes onto a 9-inch parchment round and let the frosting set for a few minutes. Using a thin metal spatula, transfer the flowers from the parchment to the frosted cake.
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