Cake Corriente (Basic Cake)

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This cake is really light and fluffy, and the vanilla really shines through in this recipe. The batter itself is best I've ever had! You can do this recipe with a whisk or hand mixer, but Nitza also provide a shortcut with the blender, which I included at the end.

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BASIC CAKE

Time: 1 hour total
Serves approximately 8-12

Ingredients:
1 cup butter
2 cup white sugar
4 eggs
1 cup milk
1 tbsp. vanilla
3 cups sifted flour
4 tsp. baking powder
1 tsp. salt


Prep:

  • Allow butter to come to room temperature
  • Preheat the over to 350°F
  • Grease three cake pans of 9-inch diameter and powder each with flour
  • Sift flour into a bowl and measure 3 cups of this sifted flour for the recipe. Do not pack the sifted flour.

Directions:
  • Beat the butter until it becomes creamy, then slowly beat in the sugar.
  • Beat in the eggs, one at a time.
  • Mix in the milk and vanilla. It may look like the ingredients are not coming together, but they will once the dry ingredients are added.
  • Sift in the sifted flour, baking powder, and salt.
  • Gently fold in the dry ingredients (do not beat).
  • Pour mixture into the cake pans. Create a small crater in the center of the mixture to prevent from creating a dome when baked.
  • Bake for 30 minutes, or until a toothpick comes out dry. Resist opening the oven for the first 15 minutes.
  • Allow to cool completely before serving or frosting.

Blender Method: If you would like to speed up the process, add all ingredients, except for the flour, baking powder, and salt, in a blender and blended until combined. Pour into a bowl and fold in the dry ingredients. Bake as normal.

Notes & Comments:
  • Feel free to use any frosting you like. This cake goes really well with merengue frosting or a chocolate frosting.
  • 2 cups flours will become approximately 3 cups when sifted. The sifting steps are very important so that the cake is light and fluffy, so don't skip this steps!
  • An easier method for easy removal from cake pan into to grease the pan and just cut parchment paper to fit the bottom of the pan.
  • I think the cake is great as is, but you can always soak the top of each cake with simple syrup to make it a little bit more moist.







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Receta Original:
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CAKE CORRIENTE

1 taza mantequilla
2 taza azúcar blanca
4 huevos
1 taza de leche
1 cda. de vainilla
3 taza de harina
4 cdtas. de polvos Royal
1 cdta. de sal

Encienda el horno a 350°F. Engrase en fondo de tres moldes de 9 pulgadas de diámetro y polvoréelos con harina.
Cierna la harina antes de medirla sin darle golpes a la taza. Añádale el polvo Royal y la sal y ciérnala nuevamente.
Bata la mantequilla hasta que esté cremosa y añádale poco a poco el azúcar, luego los huevos enteros (clara y yema) uno a uno, batiendo después de cada uno. Agregue la leche con la vainilla. (Aquí parece que la mezcla se corta, pero se une después al añadir los ingredientes secos). Agregue la harina, Royal y sal y no la bata, únalo suavemente con movimiento envolvente. Viértalo en los moldes. Hágale una hondonada en el centro a la masa para que no se suba en el centro al hornearse. Hornéelo durante 30 minutos. Tenga cuidado de no abrir el horno hasta pasado los primero 15 minutos.

Método Osterizer: Ponga todos los ingredientes, menos la harina, sal, y Royal en el vaso y bátalo hasta que esté unido. Viértalo en una taza bola y añádale los ingredientes secos del mismo modo explicado en el método anterior. Hornéese de igual modo. 





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