Vanilla Tea Cake Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Cake flour,
1/2 tsp: Salt,
1 tsp: Baking powder,
1/2 lbs: Unsalted butter, room
Temperature,
1 1/2 cup: Sugar,
5 large: Eggs,
2 tsp: Vanilla extract,
Directions:
Grease and flour a 10x5x3-inch loaf pan. Line bottom with parchment
paper. With rack in center, heat oven to 325 degrees. Place a baking
sheet on the rack to heat. Sift together flour, salt and baking
powder. In an electric mixer with paddle attachment, beat butter on
medium speed until light and fluffy, 3 to 4 minutes. Gradually add
sugar; beat until creamy. Beat in eggs one at a time. Add vanilla;
beat until creamy. With mixer on lowest speed, gradually add flour
mixture. Mix just until incorporated. Scrape batter into prepared
pan; tap on countertop to settle. Place pan on baking sheet in oven.
Bake at 1 hour to 1 hour and 15 minutes, until cake is golden on top
and a tester inserted into center comes out clean. Let pan cool on a
rack for 1 hour. Slide knife around cake to loosen. Invert pan to
remove cake, then place upright on rack. When completely cool, wrap
tightly in plastic and let stand 24 hours. Serve with fresh mixed
berries on the side.
Recipe By : Martha Stewart Living, May 1996
From: Debbie Barry - Innermail Emc.Ve
Source from luhu.jp
paper. With rack in center, heat oven to 325 degrees. Place a baking
sheet on the rack to heat. Sift together flour, salt and baking
powder. In an electric mixer with paddle attachment, beat butter on
medium speed until light and fluffy, 3 to 4 minutes. Gradually add
sugar; beat until creamy. Beat in eggs one at a time. Add vanilla;
beat until creamy. With mixer on lowest speed, gradually add flour
mixture. Mix just until incorporated. Scrape batter into prepared
pan; tap on countertop to settle. Place pan on baking sheet in oven.
Bake at 1 hour to 1 hour and 15 minutes, until cake is golden on top
and a tester inserted into center comes out clean. Let pan cool on a
rack for 1 hour. Slide knife around cake to loosen. Invert pan to
remove cake, then place upright on rack. When completely cool, wrap
tightly in plastic and let stand 24 hours. Serve with fresh mixed
berries on the side.
Recipe By : Martha Stewart Living, May 1996
From: Debbie Barry - Innermail Emc.Ve
Source from luhu.jp