Perfectsandcake Recipes

PERFECT SAND CAKE

Steps:

• Put the oil in electric mixer bowl, put in sugar, beat the mixture until blended.
• Add the eggs one at a time, beating well after each addition.
• Mix yogurt with water.
• Add flour in thirds alternating with yogurt and water mixture.
• Add baking powder, baking soda and one of the variations mentioned above (or you can be creative and add whatever you like).
• Pour the cake mixture (the mixture shouldn't be thick, it is almost watery in consistency).
• In greased, floured cake pan (I prefer the one with the whole in the middle or a loaf pan for easy cutting).
• Put the cake in COLD oven, set the heat at 180°C, let the cake in the oven until a toothpick inserted in the center comes out clean, about 1 hour.
• Remove the cake from the oven,let it sit for about 10 minutes, remove from pan.
• Let the cake cool on wire rack (or I put the cake in plastic bag and close it while the cake in it so the outer surface of the cake won't be hard, it will be soft instead.
• Optional: You may sprinkle icing sugar on the face before cutting into pieces.
• Serve the cake with orange juice, coffee or hot tea.

PERFECT PARTY CAKE

Steps:

• For the cake:.
• Center a rack in the oven and preheat to 350°F Butter two 9" cake pans and line bottoms with parchment paper rounds. Place on baking sheet.
• Sift together the cake flour, baking powder, and salt.
• In a separate, medium-sized bowl, whisk together the egg whites and milk.
• In another bowl, whisk together the lemon zest and sugar until fragrant. Or, you may rub the lemon zest and sugar together until fragrant.
• Add the butter to the sugar and lemon zest mixture and beat at medium speed for three minutes or until butter and sugar are light.
• Incorporate the extract and 1/3 flour mixture.
• Beat in half the milk/egg mixture and beat in half of the remaining flour mixture.
• Add the rest of the milk/egg mixture, then add in the rest of the dry ingredients.
• Beat for at least two more minutes until all the ingredients are fully incorporated and the batter is well aerated.
• Divide the batter evenly between the two pans and smooth tops with a rubber spatula.
• Bake for 30-35 minutes until the cake is springy to the touch or a toothpick inserted comes out clean. Cook for about 5 minutes in the pan, then invert and cool on wire racks the rest of the way.
• For the buttercream:.
• Put the sugar and egg whites in a double boiler, or heatproof bowl over a pot of simmering water. Whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, or about 3 minutes. (Sugar will be dissolved and it will look like shiny marshmallow creme.).
• Remove the bowl from the heat.
• Beat with a whisk on medium speed for about 5 minutes. If using an electric mixer, switch to paddle attachment and add butter one stick at a time, beating until smooth. You will need to beat it for about 6-10 minutes after all the butter is incorporated. The mixture may separate, but keep beating, it will come back together.
• While still beating at medium speed, gradually add the lemon juice, then the vanilla (be sure each addition is incorporated before adding more).
• To store, press a piece of plastic over it.
• For the Assembly:.
• Using a bread knife, level the top of each cake, then cut horizontally into two layers.
• Lay down one layer of cake on a cake round. Spread 1/3 preserves, then 1/4 buttercream.
• Repeat layers 1-3 until last layer of cake, which is placed upside down.
• Cover the cake with the remaining buttercream, then coat with coconut.

PERFECT POUND CAKE

Steps:

• Preheat oven to 350°F. Butter an 8 1/2-by-4 1/2-inch loaf pan; dust with flour, tapping out excess. Beat butter with sugar, baking powder, and salt on medium-high speed until very light and fluffy, about 6 minutes. Scrape down sides of bowl, then beat 1 minute more. Scrape bowl again, then beat in vanilla.
• Add eggs, a bit at a time, beating well after each addition. Reduce speed to low and add half of flour, then sour cream, then remaining flour, beating until just combined after each addition. Remove bowl from mixer and use a spatula to get all the way down to bottom, stirring and folding to ensure all the butter is fully incorporated. (This will prevent butter streaks on the top of your cake.) Scrape batter into prepared pan.
• Transfer pan to oven, reduce temperature to 325°, and bake until top is golden and a tester inserted in center comes out clean, about 1 hour, 5 minutes. (Starting at a higher temperature, then dropping down gives the cake a jump-start before allowing it to bake nice and slowly, so it doesn't get too dark.)
• Transfer pan to a wire rack and let cool 1 hour, then invert cake onto rack, turn top-side up, and let cool completely. Slice to serve; or store, unsliced, in an airtight container at room temperature up to 3 days; or freeze, wrapped in plastic, up to 3 months (thaw to room temperature before serving).