A simple recipe for all levels of baking, this Yellow Cake recipe uses the Baking & Pancake Mix. Enjoy with whipped cream and berries or frosted with your favorite topping.
- 3 eggs, separated
- 4 TBSP butter (½ stick)
- 2 cups Pamela's Baking & Pancake Mix
- 1 cup white sugar
- ½ cup milk
- ½ tsp vanilla extract
- ¼ tsp almond extract
Yield: One 8" or 9" layer, or two 8" layers
Preheat oven to 350°.
Prepare two 8" round pans or one 9” square pan with non-stick spray or butter and use the Baking & Pancake Mix or rice flour to coat.
Separate eggs. Set aside egg yolks. Whip the whites until stiff. In a separate mixing bowl, soften butter. Add Baking & Pancake Mix and white sugar. Blend for 1 minute on medium speed until the butter is distributed throughout. Add ¼ cup milk with the vanilla flavoring and almond flavoring. Mix for 1 minute on medium. Add the remaining ¼ cup milk with the egg yolks, and mix together on medium for 1 minute. Fold in stiff egg whites.
Pour into cake pans, not filling more than half full. For two layers, bake for 25 minutes. For one layer, bake for 30-35 minutes. Do not open the oven door while baking. Cake is done when it springs back to the touch. Let cool until pan is warm to touch (not hot). Run a knife around the inside edge of pan to loosen and invert onto a cooling rack. Let cool completely.
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