BOB RECIPE: 1-2-3-4 Cake

from: Swans Down Cake Flour

 

1-2-3-4 Cake

2 sticks unsalted butter

2 cups sugar

3 cups sifted cake flour

4 eggs

1 cup whole or low fat milk

3 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

1/2 teaspoon almond extract

Preheat oven to 350 F. Butter and lightly flour 3 9-inch layer pans. Sift cake flour, then lightly spoon 3 cups cake flour into measuring cup.

Cream butter in large bowl. Gradually add sugar, creaming until light and fluffy. Sift the already sifted cake flour with baking powder and salt. Add eggs one at a time to creamed mixture, beating well after each addition. Add flour mixture alternately with milk and flavorings, blending after each addition until smooth. (Do not overbeat as this will yield a dry cake.) Pour into prepared pans.

Bake for 20 to 25 minutes or until tester inserted into cake comes out clean. Cool in pans 10 minutes. Remove from pans and finish cooling on racks.

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