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Categories:
cake flour sugar baking powder salt other recipe basic cake milk poppy seed orange zest lemon zest vegetable oil eggs vanilla cream cheese vanilla powdered sugar
Viewed: 5 - Published at: 7 months agoIngredients
- 8 cups cake flour
- 6 cups sugar granulated
- 1/4 cup baking powder
- 2 teaspoons salt
- 313 cups other recipe basic cake mix [above]
- 3/4 cup milk
- 2 tablespoons poppy seed
- 1 tablespoon orange zest grated
- 2 teaspoons lemon zest grated
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 package cream cheese 250g
- 2 teaspoons vanilla extract
- 1 cup powdered sugar
Method
- Basic Cake Mix:
- In large bowl, mix together flour, sugar, baking powder and salt until well combine.
- [To store: transfer to airtight container, store in cool dry place for up to 2 months.
- Stir well before using.]
- Makes enough for 4 cakes.
- Cake: In large bowl and using electric mixer at medium speed, beat Basic Cake Mix, milk, poppy seeds, orange and lemon rinds for 2 minutes.
- Add oil, eggs and vanilla; reduce speed to low and beat for 1 minute.
- Pour into greased 9-inch square cake pan; bake in 375F (190C) 190C oven for 35 minutes or until cake tester inserted in centre comes out clean.
- Let cool in pan on rack.
- Icing: In bowl, beat cream cheese with vanilla at medium speed for 30 seconds or until blended.
- Add icing sugar; beat for 1 1/2 minutes or until smooth and creamy.
- Makes 1 1/2 cups Cake Tips: 1. to measure dry ingredients properly, spoon into dry measure until heaping without packing or tapping, then level off with straight edge of knife.
- 2.
- Beating times for cakes should be followed precisely; if times are shortened, cake will lack structure; if lengthened, cake will be tough.
- 3.
- Cakes can be well wrapped and frozen for up to 2 weeks.
- 4.
- Bake as cupcakes in 18 paperlined muffin cups in 375F (190C) 190C oven for 20 minutes.
