1-2-3-4 Sheet Cake
This traditional 1-2-3-4 cake gets updated with great flavoring.
Calories per serving: 404kcal
Ingredients
- 8 ounces unsalted butter, unsalted at room temperature
- 2 cups Sugar
- 4 Egg Yolks
- 1 cups Milk
- 2 ½ cups Cake Flour, sifted
- 2 ¼ teaspoons Baking Powder
- ½ teaspoon Salt
- 1 tablespoon Vanilla
- 1 tablespoon Almond Extract
- 4 Egg Whites
- 1 tablespoon Vanilla
Instructions
- Preheat the oven to 350 °F. Grease the pan and line it with wax or parchment paper. If you are making a layer cake, wet the cake strips and wrap them around the pans.
- Sift the flour, baking powder, and salt into a separate bowl.
- In a stand mixer, cream butter, and sugar until light and fluffy.
- Add the egg yolks one at a time.
- Add the extracts.
- Alternate adding the milk and flour mixture one-third at a time, scraping the bowl as needed.
- Remove the batter to a large bowl.
- Wash and dry the mixer bowl.
- Whip the egg whites until stiff.
- Stir one third of the egg whites into the batter to loosen it. Fold in remaining egg whites carefully.
- If you are making round cake layers, divide batter between the prepared pans. Otherwise, pour into a 15 x 10 jelly roll pan.
- Bake in preheated oven for 20 minutes or until cake tester comes out clean. Cool in pan 10 minutes on racks.
- Remove cake from pan and cool on serving dish.
Notes
A cream cheese frosting is great on this, or just whipped cream and fruit.
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