Here’s a cake I made recently for a going away party. We currently had to say farewell to a co-woker named Sheila who is currently changing positions at the hospital. She will be truly missed in our family practice department. She brought a lot of sunshine to us, so I wanted to make a cake that would bring a little sunshine to her. She loved the cake!
Happy Cake Baking!
Have a little sunshine in your day as well!
1 and ½ cups cake flour
1 and ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs (room temperature)
1 and ½ cups sugar
3 teaspoons vanilla (real, not imitation)
1 cup oil (canola, vegetable or light olive oil)
1 cup buttermilk (room temperature)*
*If you do not have buttermilk, you can use 1 cup milk with ½ teaspoon vinegar or lemon juice-add to milk and let sit for 5 minutes)
Preheat oven to 350T.
In a medium bowl, add cake flour, baking powder, soda and salt. Stir with a whisk and mix well. Set aside. In another bowl, mix eggs 10 to 20 seconds. Add sugar and beat 30 seconds. Add oil and vanilla and mix well. Add flour mixture alternately with buttermilk, starting with flour and ending with flour. Batter will be thin. Pour into pans 8” or 9” and bake for 30 to 35 minutes. Cupcakes 12 to 14 minutes.
Creamy Fluff Icing
1/2 cup solid vegetable shortening (Crisco)
1/2 cup butter
1 teaspoon vanilla
4 cups sifted confectioner sugar
2 Tablespoons milk
*optional-add a few drops of flavoring (if desired) ay flavor you want icing to be.
Cream butter and shortening well, then add vanilla. Gradually add confectioner sugar, one cup at a time, beating well after each addition on medium speed. Scrape bowl and sides of bowl often.
When all sugar has been mixed in, icing will appear dry. Add milk 1 Tablespoon at a time and beat at medium speed until creamy and doesn’t taste sugary.
We will miss you Sheila!