This traditional recipe
makes 2 one-layer 8" cakes, or one larger one.
T melted butter
||2 t vanilla
to 350°F. Butter 2 8"-cake pans, line with parchment and
butter and flour pans.
water, whisk eggs and sugar in a bowl until temperature reaches
110° F. Transfer to the bowl of a stand-up mixer and beat on
high speed for about 8 minutes, until very well mixed and lightened.
Sift the flour and cocoa, then sift this again over the egg mixture
in 3 batches, scraping down the sides and bottom of the bowl. Add
in the butter in a steady stream with the vanilla and fold gently
to incorporate. Pour into prepared pans and bake for 18 to 20 minutes,
or until cake is springy to the touch. Let cakes cool in cake pans
before turning out onto cooling racks.
Pastry & Baking Charts
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Index of Recipes
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& Common Measures
Cream Scoop Measures
Equivalents and Substitutions
Units of Measure