30 of most popular cakes - страница 5

Once the cake has cooled, use a knife to loosen the sides of the cake from the pan, then carefully remove the cake from the pan.

Serve the Angel Food Cake with your desired toppings, such as whipped cream and fresh fruit.

Enjoy your light and fluffy Angel Food Cake!

06      Pound cake

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3 cups all-purpose flour

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1/2 teaspoon baking powder

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1/2 teaspoon salt

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1 cup unsalted butter, at room temperature

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2 1/2 cups granulated sugar

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6 large eggs, at room temperature

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1/2 cup whole milk, at room temperature

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1 tablespoon vanilla extract

Ingredients:

06      Instructions:

Preheat your oven to 325°F (165°C) and grease a 10-inch bundt pan.

In a medium bowl, sift together the flour, baking powder, and salt.

In a large bowl, cream the butter and sugar together until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Stir in the vanilla extract.

Gradually add the flour mixture, alternating with the milk, beginning and ending with the flour mixture.

Pour the batter into the prepared bundt pan, smoothing the top with a spatula.

Bake the pound cake for 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Remove the cake from the oven and let it cool in the pan for 10-15 minutes.

Invert the cake onto a wire rack to cool completely.

Once the cake has cooled, dust it with powdered sugar, if desired.

Enjoy your classic Pound Cake, which is perfect for any occasion!

07      Vanilla cake

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2 1/2 cups all-purpose flour

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2 teaspoons baking powder

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1/2 teaspoon baking soda

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1/2 teaspoon salt

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1 cup unsalted butter, at room temperature

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1 3/4 cups granulated sugar

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2 large eggs, at room temperature

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2 teaspoons vanilla extract

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1 1/2 cups buttermilk, at room temperature

Ingredients:

07      Instructions:

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

In a medium bowl, sift together the flour, baking powder, baking soda, and salt.

In a large bowl, cream the butter and sugar together until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Stir in the vanilla extract.

Gradually add the flour mixture, alternating with the buttermilk, beginning and ending with the flour mixture.

Divide the batter evenly between the two prepared cake pans.

Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.