|Time||prep: 20 minutes|
baking: 60 minutes
This is a traditional American recipe for a 1-2-3-4 cake, a simple form of yellow cake. The name comes from the volumetric ratio of butter to sugar, flour, and eggs.
Ingredients[edit | edit source]
- 1 cup (240 g / 8.5 oz) butter
- 1 cup (240 ml / 8.1 oz) milk
- 1 teaspoon vanilla extract
- 2 cups (450 g / 16 oz) sugar
- 3 cups (400 g / 14 oz) all-purpose flour
- 3 teaspoons baking powder
- 3 pinches of salt
- 4 eggs
Procedure (brief)[edit | edit source]
- Preheat oven to 175 °C (350 °F)
- Cream the butter and sugar together until fluffy.
- Beat in the vanilla and eggs, one at a time, ensuring the batter is well mixed after each egg.
- 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)[edit | edit source]
Preparation[edit | edit source]
You will need these things:
The ingredients. (Salt not shown here)
Cooking implements: beaters, large bowl, cup measurement and large cake tin. Scales optional.
An oven, of course!
Method[edit | edit source]
1. Preheat your oven.
2. Cream the butter and sugar together.
3. Crack the eggs in, and beat them in too
After beating in the eggs, it looks like this
4. Now get your flour and milk
5. Mix a little bit of flour in it.
6. Then a little bit of milk.
Repeat 5 and 6 until done. By now the mixture will be very smooth.
7. Pour the mixture into a greased and floured cake tin, then pop it in the oven
8. Checking if the cake is "done": put a sharp knife or skewer into the centre of the cake
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)
Finally, it's done! Notice how brown the top is, due to the high sugar content