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Robin Hood Bake Class: Irresistibly Easy White Cake
Bake Class: Ingredients
3 1/3 cups Robin Hood
2 teaspoons of vanilla extract
1/4 teaspoon of salt
1 tablespoon of baking powder
1 cup of softened butter
3 eggs
1 1/2 cups of milk
1 3/4 cups of sugar
Robin Hood Bake Class: Tools
Hand-held or stand electric mixer
Spatula
Large mixing bowl
Medium mixing bowl
Liquid measuring cup
Measuring spoons
Two 9 inch round cake pans
Dry measuring cups, wire cooling rack, and sieve
Preheat Oven to 350 degrees
Grease pans
Creaming butter and sugar
Make sure butter is soft
Add 1 3/4 cups of sugar
Beat on medium speed
This adds air, so your cake will be light textured and fluffy
Mixing eggs
Add 3 eggs, one at a time.
Make sure each egg is fully mixed.
before adding the next.
This helps give your cake an even texture.
Add 2 teaspoons of vanilla
Combining dry ingredients
Flour straight from the bag may be compacted
Get a good measurement by scooping it out
Put it into a measuring cup
Level it
Sift flour, baking soda, and salt
Alternate adding flour mixture and milk.
Add 1/3 of the flour mixture.
Beat
Add 1/2 of the milk
Beat
Add another 1/3 of the flour mixture
Beat
Add remaining milk
Beat
Add remaining flour mixture
Beat until combined
This will make your cake moist and light textured.
Baking your cake
Divide the batter into two greased pans
Lightly tap to remove air bubbles
Bake for 30-35 minutes in a preheated oven
When done, it will be lightly golden
Insert a toothpick into the centre of the cake.
It should come out clean
Let cool on wire rack for 10 minutes
To allow for proper airflow,
Run knife around the pan to loosen
Remove,
turn topside up,
let cool completely
Ice. Layer. Decorate.
Enjoy!
Use these techniques to make other delicious Robin Hood recipes. Like this Berries & Cream cake.
or Over the Rainbow Cake, and Raspberry White Chocolate Chunk Cupcakes.
Bake Class: Irresistibly easy white cake.