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Place the butter in the mixer bowl to cream it.
When it begins to break up, slowly add the sugar.
Once the mixture is smooth and creamy, add the eggs one at a time.
While the mixer does the work for you, sift the flours. Why 2 kinds of flour? Simply because all-purpose flour is fairly heavy, and would result in a cake with a denser texture.
To lighten it, we’re using a little low-gluten flour, sold under the name “pastry flour.” You can tell the difference just by looking. It is yellower.
Pour the milk into the mixer bowl.
Reduce the speed and slowly add the flour mixture.
Sift the icing sugar.
Once it is free of lumps, mix it into the batter.
To ensure that the mixture is very smooth, turn off the mixer. Scrape down the bowl with a rubber spatula to remove any batter sticking to the sides.
Turn the mixer on again for a few seconds.
Mix the fast-acting baking powder into a little milk to activate it immediately.
Add it to the batter.