1-2-3-4 cake

• cake flour 5-8 % protein
• all-purpose 10-12 %

ingredients

• 1 cup (225 g) unsalted butter, softened
• 2 cups (200 g) granulated sugar
• 3 cups (384 g) cake flour
• 4 eggs
• 1 tbsp baking powder
• 1 cup milk
• 2 tsp vanilla extract

instructions

1. preheat oven to 350 ºF. grease 2 9-inch pans
2. cream butter and sugar until fluffy. add eggs one at a time, beating in between
3. mix dry ingredients. alternate adding milk and dry into wet mixture, mixing in between. add vanilla
4. bake 28-30 minutes to toothpick test. cool 10 minutes, remove, then cool to room temp

sponge cake

ingredients

• 5 large eggs, separated
• 150 g sugar
• 75 ml neutral oil
• 150 g cake flour (7.5:1 flour to starch e.g., rice)
• poss flavorings 1 tsp vanilla, 1 tsp lemon zest

instructions

1. whip egg whites to stiff peaks
2. cream yolks and sugar to thick ribbons. add oil and flavorings
3. gently fold yolks/sugar and flour into whites
4. bake in preheated 350 ºF to skewer test, 50 minutes