4 egg butter cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Sifted cake flour |
| 2 | cups | Sugar |
| 4 | teaspoons | Baking powder |
| 4 | Eggs | |
| ¼ | teaspoon | Salt |
| 1 | cup | Water |
| 1 | cup | Shortening (pareve) |
| 1 | teaspoon | Vanilla |
Directions
>From The Complete American Jewish Cookbook (pg. 126) note: I will be giving my pareve version of the cake: Sift together flour,baking powder and salt. Cream shortening until smooth.
Gradually add sugar, creaming until light and fluffy. Add eggs one at a time, beating after each addition. Add dry ingred. alternately with water.
Add vanilla.
cake: bake for 25 min. in medium oven.
cupcakes: fill greased cupcake pans ⅔ full. Bake in moderate oven 20-25 min. yield: 24 cupcakes.
Note: I put paper "cups" in the cupcake pans and spray them with kal-shemen (a low fat spray) before filling with batter. you can ice the cupcakes or add any topping you like.
Posted to JEWISH-FOOD digest V96 #54 Date: Thu, 17 Oct 96 00:47:31 PDT From: "Shoshana L. Boublil" <toramada@...>