Glazed Egg- Shaped Butter Cakes

Posted: Wednesday, March 24, 2010

A version of this recipe appeared on the label for a Chicago Metallic egg pan. Once sold by Williams- Sonoma, the tin holds nine (-cup) wells.

It's not hard to bake and fill egg-shaped cakes when you've got the tools. During this time of the year, egg shaped tins are in plentiful supply in kitchen shops and large stores with housewares departments such as Walmart and Target. Specialty cake pans may also be located in craft stores that carry cake-making supplies.

1 cups Swans Down cake flour

1 teaspoons baking powder

Pinch salt

cup (1 stick) butter, softened

cup granulated sugar

2 large eggs, lightly beaten

cup milk

teaspoon vanilla extract

teaspoon lemon extract

Preheat oven to 325 degrees. Spray egg cake tin with 9 wells ( cup capacity each) with Baker's Joy non-stick baking spray. Over a sheet of wax paper, sift flour with baking powder and salt; set aside. In the bowl of an electric mixer, beat butter until creamy. Gradually add sugar and beat on medium speed until mixture is light and creamy, 4 to 5 minutes, stopping mixer to scrape bowl 2 or 3 times. Add eggs, one at a time, beating until mixture is thick and fluffy, 4 to 5 minutes. (The batter's volume will double). Using a rubber spatula, alternately fold in flour mixture with milk, then fold in extracts. Divide batter among wells in cake pan. Bake on center rack of oven for 15 to 20 minutes, or until tops of cakes are set and spring back when lightly touched. Remove from oven and rest for 2 minutes, before turning cakes out onto a wire rack to cool. When cakes are cool, trim bottoms with a serrated knife to level. Return cakes to cooling rack, with rounded sides facing up. Place a sheet of wax paper under the rack (to catch glaze). The cakes are now ready for filling and glazing.



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