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1 cup butter at room temperature (unless you live in really
cold climate!)
1 3/4 cups sugar
2 teaspoons vanilla extract
4 large eggs (free range with dark yolks lend a lovely yellow
color)
3 1/4 cups organic white spelt flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup room-temperature milk (see above about Siberian climates)
Pre-heat the oven to 350ºF. Grease and flour three 8" or two 9"
round cake pans.
Beat the butter, sugar, and vanilla extract into a smooth paste.
(The sugar will stay granular.)
Add the eggs one at a time, beating at medium speed just until
they're incorporated (or at least until they form a limited
partnership), scraping the bottom of the bowl after each addition.
Mix the salt and baking powder into the flour. Add the flour
mixture alternately with the milk, mixing at medium-low speed and
beginning and ending with the flour. Scrape the bowl a few times
during this process. Once the last of the flour is added, mix
briefly, just until smooth.
Divide the batter between the pans. (Or, "among" the pans if
you're using three!) Cakes will self-level in the oven, so there's
no need to smooth the top with a spatula. However, it does help to
remove any large bubbles by banging the cake pans firmly on the
counter 7 or 8 times.
Bake the cakes for 30–35 minutes, until evenly browned and a cake
tester inserted into the center of one comes out clean.
Remove the cakes from the oven and cool in the pan for 5 minutes.
Run a spatula around the edges to loosen, then turn out the cakes
onto a rack to cool completely before frosting.
Source: Maggie
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