Table of Contents
By using the reverse creaming technique you’ll get a white cake with a tender and moist crumb. 1 1/2 cups (12 oz, 336g) granulated sugar, 1/2 cup set aside. Preheat the oven to 350°F. Line two 8″ cake pans (don’t use non-stick pans) with a circle of parchment paper or butter and flour the bottom of pans only.
This vanilla sheet cake recipe uses the reverse creaming method, an easy technique that promises a uniquely soft and springy crumb with the most delicious buttery vanilla flavor. Each ingredient serves a purpose and for best results, I don’t recommend making substitutions.
This classic vanilla cake recipe is a must-bake. Preheat the oven to 350 degrees and spray and parchment line four 6-inch round cake pans. In a small mixing bowl combine ¼ cup of milk and the vegetable oil. Set aside. In the other small mixing bowl gently whisk together the remaining milk (½ cup), eggs, and vanilla extract. Set aside.
When you do the reverse creaming method, you’re coating the flour in butter and stopping gluten from developing. This creates a super moist and tender cake. When you add the milk and oil, you have to mix for a full 2 minutes to develop that gluten. This creates the structure of the cake.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…