PLAIN BASE
Provided by F. W. Pearce
Categories Milk/Cream Egg
Yield Makes enough for about 1 quart of gelato
Number Of Ingredients 4
Steps:
- In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F.
- Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow. Temper the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F. Do not bring to a boil.
- Pour the mixture through a fine-mesh strainer into a clean bowl and let cool to room temperature, stirring every 5 minutes or so. To cool the custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir the custard until cooled. Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.
BASIC VANILLA CAKE
Provided by Food Network Kitchen
Time 1h
Yield two 9-inch cakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
- Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Beat in the flour mixture in 3 batches, alternating with the milk, beginning and ending with flour, until just smooth.
- Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
EASY PLAIN CAKE
The EASIEST way of making the original flavor of Cakes!
Provided by Carol chi-wa Chung
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- Add sugar into melted butter, stir until sugar is melted and blended with butter. Beat in eggs. Stir in self-rising flour bit by bit until mixture is well blended. Stir in one of the optional ingredients, if desired, according to your own taste to add special flavor to your cake.
- Bake for 25 minutes in a preheated oven.
Nutrition Facts : Calories 298.9 calories, Carbohydrate 40.4 g, Cholesterol 68.4 mg, Fat 14.3 g, Fiber 2.1 g, Protein 4.6 g, SaturatedFat 8.6 g, Sodium 354 mg, Sugar 21.7 g
PLAIN CAKE
Make and share this Plain Cake recipe from Food.com.
Provided by yukiop168
Categories Dessert
Time 30m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients together until well blended.
- Bake for 15-20 mins on medium heat.
- Serve with jam.
Nutrition Facts : Calories 122.8, Fat 3.2, SaturatedFat 1, Cholesterol 132.2, Sodium 43.9, Carbohydrate 18.7, Fiber 0.2, Sugar 12.8, Protein 4.7
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