Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 eggs
- 1 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Special equipment needed:
- 2 (9-inch) round cake pans
- Electric mixer
- Parchment paper
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottom of each pan with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk, until everything is well combined. Stir in the vanilla extract.
5. Divide the batter evenly between the prepared pans.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, remove them from the pans and place them on a cooling rack to cool completely.
8. Once the cakes are cool, you can frost them with your favorite frosting or serve them plain.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (175°C)
Serving size:
12 servings
Nutritional information:
Calories: 385
Fat: 18g
Saturated Fat: 11g
Cholesterol: 101mg
Sodium: 209mg
Carbohydrates: 51g
Fiber: 1g
Sugar: 33g
Protein: 5g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to 1/4 teaspoon.
- You can use cake flour instead of all-purpose flour for a lighter texture.
Variations:
- Add 1/2 cup of chopped nuts or chocolate chips to the batter for extra texture.
- Substitute almond extract for the vanilla extract for a different flavor.
Tips and tricks:
- Make sure your butter is softened to room temperature before creaming it with the sugar. This will ensure a smooth batter.
- To make sure your cakes come out of the pans easily, line the bottom of each pan with parchment paper and grease the sides well.
- Don't overmix the batter once you've added the dry ingredients. This can result in a tough cake.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing.
Reheating instructions:
- To reheat the cake, let it come to room temperature first. Then, place it in a 350°F (175°C) oven for 10-15 minutes, or until warmed through.
Presentation ideas:
- Dust the top of the cake with powdered sugar for a simple presentation.
- Frost the cake with vanilla buttercream and decorate with fresh flowers or fruit.
Garnishes:
- Fresh fruit
- Whipped cream
- Chocolate shavings
- Edible flowers
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If your cake is too dry, try adding a tablespoon or two of sour cream or yogurt to the batter.
- If your cake is too dense, make sure you're not overmixing the batter and that your baking powder is fresh.
- If your cake is too crumbly, try adding an extra egg to the batter.
Food safety advice:
- Make sure your eggs are fresh and that you're storing the cake properly to prevent foodborne illness.
Food history:
- The Allahabadi cake originated in the city of Allahabad in India. It is a popular dessert in the region and is known for its light, fluffy texture.
Flavor profiles:
- This cake has a classic vanilla flavor that is sweet and slightly buttery.
Serving suggestions:
- Serve the cake as a dessert after a meal or as a sweet treat with coffee or tea.
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Region: Indian