Originally Posted by Zukerig MIcheline
: Consider baking the following recipe for a fine-textured, moist vanilla cake:
2 tablespoons vegetable shortening
2 heaping tablespoons a.p. flour for flouring pans
8 fl. oz. milk, at room temperature
¾ cup egg whites
2 teaspoons almond extract
1 teaspoon vanilla extract
2¼ cups cake flour
1¾ cups sugar
4 teaspoons baking powder
1 teaspoon salt
6 oz. unsalted butter, softened
Set oven rack in middle position. Heat oven to 350°. Coat bottom and sides of two 9-inch-by-1½-inch or -2-inch round cake pans with 1 tablespoon shortening each. Sprinkle 1 heaping tablespoon of all-purpose flour into each pan; roll pans in all directions to coat. Invert pans and rap sharply to remove excess flour.
2. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
3. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery ingredients remaining.
4. Add all but 4 fl. oz. cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1½ minutes. Add remaining 4 fl. oz. of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
5. Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until cake needle or toothpick inserted in the center comes out clean, 23 to 25 minutes.
6. Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto greased cake racks. Reinvert onto additional greased racks. Let cool completely, about 1½ hours.
: Cooks Illustrated
| May, 1995]