I love this cake, not only because it is incredibly easy to make, but because it is so versatile. It's also made from ingredients that I regularly keep stocked in my kitchen. My favorite way to eat it is plain with a little bit of vanilla ice cream on the side. It would also be delicious served with fresh berries. For a party you can ice it or turn it into cupcakes. To add a different flavor, throw in some lemon zest and juice or swirl in some raspberry jam.
1-2-3-4 Cake from The Art of Simple Food by Alice Waters (the recipe below makes two nine-inch round cakes, however, I took Alice Waters’ suggestion and halved the recipe to just make one 9-inch round):
• Preheat the oven to 350 degrees F.
• Butter the cake pans and line the bottom of each with parchment paper. Butter the paper and dust the pans with flour, tapping the excess. Separate
- 4 eggs
- 1 cup milk
- 3 cups cake flour**
- 4 teaspoons baking powder
- 1/2 teaspoon salt (use 1/4 teaspoon if using salted butter)
- 1 cup (2 sticks) butter, softened
- 2 cups sugar
- 1 teaspoon vanilla extract
To make the cake a little more interesting, Alice Waters suggests adding 1 tablespoon finely grated lemon zest and 2 teaspoons lemon juice to the batter, and frosting it with equal parts lemon curd and whipped cream folded together.
1 cup of cake flour = 1 cup minus 2 tablespoons of sifted all-purpose flour.
If you are halving the recipe like I did, 1 1/2 cups of cake flour = 1 1/2 cups minus 3 tablespoons of sifted all-purpose flour.
I do not endorse using this substitution in other recipes calling for cake flour, simply because I have not tried it, but do let us know in the comments if you have found other recipes for which this substitution works!
((post by emily))