Cake Mix - from scratch
September 21st, 2020
This Recipe creates 8 servings
Prep Time: 01 hour 30 minutes
Cook Time: 0:00
This handy recipe will take less time to mix than it would take to run to your corner grocer and grab a box of cake mix. Additionally, you can skip all the dyes and preservatives that are usually included in your box.
Ingredients:
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Wet Mix
2 eggs
1 Cup Sugar
Dry Mix
2 oz Unsalted Butter (refrigerated)
8 oz (128 grams) Unbleached, All-purpose Flour
1 Tablespoon and 1 Teaspoon Baking Powder
Directions:
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Lightly grease the inside of a 10 inch round cake pan with butter, then coat lightly with flour. Dump off the excess flour.
Preheat oven to 350° Fahrenheit.
In a large bowl, lightly beat the eggs and mix-in the sugar.
In a separate bowl, use a pastry cutter or forks to fully incorporate the solid Butter with the flour. Alternatively, use a Food Mixer to quick pulse the mixture until fully incorporated.
Add the Baking Powder and mix completely
Gently add the dry ingredients to the wet ingredients and fold until fully integrated. Do not over mix.
Pour the batter into the greased pan.
Bake at 350 for 40 minutes or until an inserted toothpick comes out clean.
Run a butter knife all the way around the inside of the pan to separate the cake from the sides of the pan. Gently turn out onto a cooling rack.
Serve with a fresh berries and whipped cream.
