I LOVE this site… After discovering that Elwyn was allergic to dyes, I learned VERY QUICKLY how to cook everything from scratch. No more boxed food for us!! Last year, I discovered the site: How To Cook Like Your Grandmother and follow their blog – I actually have a computer folder that keeps all of the newsletter emails that I get from them (I get emailed their blog when there are new posts and signed up on their site for that.)
The kids and I LOVE CAKE! Shelby is starting to take over making cakes in our house – so I am going to email her this recipe that I received this morning that they posted this morning… I see Yellow Cake in our future!! Shelby just moved onto our “summer program” for school. She finished 180 days – so I bumped her to 7th grade – 7th grade?!?! This summer she is studying AZ History, US Constitution and doing a Consumer Science class AKA Home Ec and she has a WHOLE chapter on COOKING!!!!
It has been my belief as well since I started cooking everything from scratch that I believe EVERYONE should. IT is SO MUCH better for you especially since you know what you are putting in your food (Did you know that I have 200 pounds of WHEAT in my garage that I will be grinding into flour for our bread and cakes?) And it doesn’t really take too much longer.
How To Make Yellow Cake
Today is the second recipe out of the Ohio State Grange Cook Book, Eleventh Edition, 1949.
It’s the yellow cake to go with the chocolate frosting. It’s not a lemon cake, it’s yellow. The flavor is actually vanilla and almond, and very subtle. It’s very nearly a blank canvas to support the frosting, so mild I can’t imagine any frosting that it would clash with.
If you’re a cake fan who usually scrapes off the frosting, you probably want something with more flavor. If you just need cake to justify eating the frosting, this is the one for you.
Let the butter warm up to room temperature. Or do like we did and nuke it until it’s just starting to melt. Cream it together with the sugar — This is the “Creaming Method“. Follow that link to see Jenni’s explanation of all the details.
Sift in the flour and baking powder and add the salt.
Mix in the milk.
Add the vanilla and almond and mix.
Add the eggs one at a time, beating thoroughly after each one. And yes, it matters. You won’t get the same texture if you just add all three and mix. (Did you follow that link to the Creaming Method earlier? Why not? Go read it, especially the part at the bottom about the eggs. I’ll wait … )
Pour the batter into two greased and floured 9-inch round pans.
Bake at 350° for 25 minutes, until a toothpick inserted in the center comes out clean but wet. If it comes out dry, you’ve overshot.
Remove from pans, allow to cool, and assemble with frosting.
Like I said when I showed the chocolate frosting, this went on almost like a ganache. Wipe the edge of the plate before the frosting sets so it looks nice when you set it out.
And that’s it.