dessert · Unspecified
1-2-3-4 cake
A cake centered on butter and flour, sifted cake flour, baking powder, reconstructed from a licensed ingredient record with newly written directions.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 3 servings
- 1 item Softened butter and flour, for the pans
- 3 cup 3 cups sifted cake flour (not self-rising)
- 4 teaspoon 4 teaspoons baking powder
- 1 teaspoon 1/2 teaspoon plain salt
- 1 pound 1/2 pound (2 sticks) unsalted butter, at room temperature
- 2 cup 2 cups sugar
- 4 item 4 large eggs, separated, at room temperature
- 1 cup 1 cup whole milk, at room temperature
- 1 teaspoon 1 1/2 teaspoons vanilla extract
- 1 cup 3/4 cup freshly squeezed orange juice
- 2 tablespoon 2 tablespoons freshly squeezed lemon juice
- 1 cup 3/4 cup sugar
- 1 tablespoon 1 tablespoon finely grated orange zest
Equipment
Mixing bowl + Cake pan
How to make it
- 1
Heat the oven to 350°F and prepare the appropriate pan.
- 2
Whisk together butter and flour, sifted cake flour, baking powder, salt, sugar, and sugar. In a second bowl, combine butter, eggs, milk, vanilla extract, freshly squeezed orange juice, and freshly squeezed lemon juice.
- 3
Fold the wet mixture into the dry mixture just until combined; incorporate orange zest.
- 4
Bake until the center springs back and a tester comes out without wet batter. Cool before serving.
Storage & leftovers
Refrigerate perishable leftovers within 2 hours and use within 4 days.
Reheat leftovers until steaming throughout.
Dietary & allergen notes
Suitable for: peanut-free, sesame-free, soy-free, tree-nut-free, vegetarian.
Contains egg, milk, and wheat. Packaged ingredients can vary, so check labels and cross-contact information.
