3-Egg Yellow Cake
-
6 tablespoons butter
- 1-1/4 cups sugar or Florida Crystals
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 medium eggs
- 1/2 teaspoon sea salt
- 2-1/2 teaspoons baking powder
- 2 cups unbleached or all-purpose flour or half each
white and whole wheat flour
- 1 cup reconstituted milk
This cake recipe is moderately reduced in fat and sugar and it has a rich texture and the normal flavor of a good cake. The changes are subtle, but they add up to a slice of cake with 118 calories. This is a good recipe and I'm proud of the results. I bet you will be too.
First measure the margarine or butter and sugar into a large bowl. Using electric beaters mix the two together until they are creamy and light. Add the vanilla and almond. Crack in all 3 eggs. Beat the mixture again until it is light and creamy. Measure in the salt and baking powder and mix briefly. Now add the flour and milk alternately, mixing all the while. This maintains the light texture of the cake and gives it a tender crumb. When all of the flour and milk are added continue mixing until everything is light and fluffy again.
Spray a 9 by 13-inch pan or two 9-inch layer cake pans with non-stick spray. Dust the pan(s) with a bit of flour. Turn the batter into the pan(s). Bake at 350° for 30 to 35 minutes. The cake will be risen, brown on top, and pulling away from the sides of the pan. If you press your finger gently in the center of the cake it will spring back. Remove the cake from the oven and allow to cool completely before frosting.
A 9 by 13-inch cake will make 24 servings. A layer cake will make 12. You could also make 2 dozen cup cakes if desired.
24 servings.
Per Serving (excluding unknown items): 118 Calories; 4g Fat (27.2% calories from fat); 2g Protein; 19g Carbohydrate; trace Dietary Fiber; 27mg Cholesterol; 244mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.