Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup chopped walnuts
Special equipment needed:
- Medium bowl
- Electric mixer
- 9-inch round cake pan
Step-by-step instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
4. Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Stir in the walnuts.
5. Spread the batter evenly into the prepared pan.
6. Bake for 25 to 30 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean.
7. Allow to cool before serving.
Time:
Preparation Time: 15 minutes
Cooking time: 25-30 minutes
Temperature: 350°F (175°C)
Serving Size: 8-10
Nutritional Information:
Calories: 350
Fat: 16g
Carbohydrates: 44g
Protein: 5g
Substitutions for Ingredients
- For the all-purpose flour, you can use gluten-free flour or almond flour.
- For the butter, you can use vegan butter or coconut oil.
- For the white sugar, you can use coconut sugar or maple syrup.
- For the brown sugar, you can use coconut sugar or date sugar.
- For the eggs, you can use flax eggs or chia eggs.
- For the buttermilk, you can use almond milk or coconut milk.
Variations:
- You can add 1/2 cup of chocolate chips or dried fruit to the batter.
- You can add 1 teaspoon of cinnamon or nutmeg for a spiced flavor.
- You can add 1/4 cup of shredded coconut for a tropical flavor.
Tips and tricks:
- Make sure the butter is softened before creaming with the sugars.
- Make sure to mix the dry ingredients together before adding to the creamed mixture.
- Make sure to spread the batter evenly in the pan before baking.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 5 days.
Reheating instructions:
Reheat the cake in the oven at 350°F (175°C) for 10 minutes.
Presentation ideas:
- Serve the cake with a dollop of whipped cream and a sprinkle of chopped walnuts.
- Slice the cake and serve with a scoop of ice cream and a drizzle of caramel sauce.
Garnishes:
- Whipped cream
- Chopped walnuts
- Chocolate chips
- Sprinkles
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fruit salad
- Yogurt parfait
- Oatmeal
Troubleshooting advice:
- Make sure the butter is softened before creaming with the sugars.
- Make sure to mix the dry ingredients together before adding to the creamed mixture.
- Make sure to spread the batter evenly in the pan before baking.
Food safety advice:
- Make sure to store the cake in an airtight container at room temperature for up to 5 days.
- Make sure to reheat the cake in the oven at 350°F (175°C) for 10 minutes.
Food history:
Yebisu is a traditional Japanese cake that is believed to have originated in the Edo period (1603-1868). It is a light and fluffy cake that is usually served with a dollop of whipped cream and a sprinkle of chopped walnuts.
Flavor profiles:
Yebisu has a light and fluffy texture with a sweet and nutty flavor.
Serving suggestions:
Yebisu is best served with a dollop of whipped cream and a sprinkle of chopped walnuts. It can also be served with a scoop of ice cream and a drizzle of caramel sauce.
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Region: Japanese