Difference between revisions of "1-2-3-4 Cake"
RealRecipes (talk | contribs) m (Text replace - " | [[Cookbook:" to "[[") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "Alternative:") |
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| Line 6: | Line 6: | ||
==Ingredients== | ==Ingredients== | ||
| − | * 1 [[ | + | * 1 [[Alternative:Cup|cup]] (240 mL) [[Alternative:Butter|butter]] |
| − | * 1 cup (240 mL) [[ | + | * 1 cup (240 mL) [[Alternative:Milk|milk]] |
| − | * 2 cups (480 mL) [[ | + | * 2 cups (480 mL) [[Alternative:Sugar|sugar]] |
| − | * 3 cups (720 mL) [[ | + | * 3 cups (720 mL) [[Alternative:Flour|flour]] |
| − | * 3 [[ | + | * 3 [[Alternative:Teaspoon|teaspoons]] (15 mL) [[Alternative:Baking Powder|baking powder]], |
| − | * 3 pinches [[ | + | * 3 pinches [[Alternative:Salt|salt]] |
| − | * 4 [[ | + | * 4 [[Alternative:Egg|egg]]s |
==Procedure (brief)== | ==Procedure (brief)== | ||
# Preheat oven to 175 °C (350 °F) | # Preheat oven to 175 °C (350 °F) | ||
| − | # [[ | + | # [[Alternative:Creaming|Cream]] the butter and sugar together until fluffy. |
# Beat in the eggs. | # Beat in the eggs. | ||
# Gradually sift in the dry ingredients, alternating with small additions of the milk. | # Gradually sift in the dry ingredients, alternating with small additions of the milk. | ||
| Line 36: | Line 36: | ||
<gallery> | <gallery> | ||
File:Oven.jpg|1. Preheat your oven. | File:Oven.jpg|1. Preheat your oven. | ||
| − | File:Creaming butter - step 1.JPG|2. [[ | + | File:Creaming butter - step 1.JPG|2. [[Alternative:Creaming|Cream]] the butter and sugar together. |
File:Cracking an egg.JPG|3. Crack the eggs in, and beat them in too | File:Cracking an egg.JPG|3. Crack the eggs in, and beat them in too | ||
File:1-2-3-4 Cake after beating in eggs.JPG|After beating in the eggs, it looks like this | File:1-2-3-4 Cake after beating in eggs.JPG|After beating in the eggs, it looks like this | ||
Latest revision as of 17:55, 9 May 2012
| 1-2-3-4 Cake | |
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| Category: | Cake recipes |
| Servings: | 8-10 |
| Time: | prep: 20 minutes baking: 60 minutes |
| Difficulty: |  |
A traditional American recipe for a 1-2-3-4 cake, a simple form of yellow cake.
Ingredients
- 1 cup (240 mL) butter
- 1 cup (240 mL) milk
- 2 cups (480 mL) sugar
- 3 cups (720 mL) flour
- 3 teaspoons (15 mL) baking powder,
- 3 pinches salt
- 4 eggs
Procedure (brief)
- Preheat oven to 175 °C (350 °F)
- Cream the butter and sugar together until fluffy.
- Beat in the eggs.
- Gradually sift in the dry ingredients, alternating with small additions of the milk.
- Transfer to a greased and floured baking pan.
- Bake at 175 °C (350 °F), until a skewer inserted shows no moist crumbs.
Procedure (detailed)
Preparation
You will need these things:
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The ingredients. (Salt not shown here)
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Cooking implements: beaters, large bowl, cup measurement and large cake tin. Scales optional.
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An oven, of course!
Method
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1. Preheat your oven.
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2. Cream the butter and sugar together.
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3. Crack the eggs in, and beat them in too
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After beating in the eggs, it looks like this
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4. Now get your flour and milk
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5. Mix a little bit of flour in
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6. Then a little bit of milk
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Repeat 5 and 6 until done. By now the mixture will be very smooth
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7. Pour the mixture into a greased and floured cake tin, then pop it in the oven
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8. Checking if the cake is "done": put a sharp knife or skewer into the centre of the cake
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If the knife is dirty - the mixture is still wet - put it back in! (This was after about 15 minutes, it takes a lot longer)
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Finally, it's done! Notice how brown the top is, due to the high sugar content
