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1-2-3-4 Sheet Cake
This traditional 1-2-3-4 cake gets updated with great flavoring.
Servings (slide to adjust): servings
Calories per serving: 404kcal
Equipment
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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
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Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.
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.
- 2 1/2 cups Cake Flour, 2 1/4 teaspoons Baking Powder, 1/2 teaspoon SaltSift the flour, baking powder, and salt into a separate bowl.
- 8 ounces unsalted butter, 2 cups SugarIn a stand mixer, cream butter, and sugar until light and fluffy.
- 4 Egg YolksAdd the egg yolks one at a time.
- 1 tablespoon Almond Extract, 1 tablespoon VanillaAdd the extracts.
- 1 cups MilkAlternate 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.
- 4 Egg Whites, 1 tablespoon VanillaWhip 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.
Nutrition
Calories: 404kcalCarbohydrates: 54gProtein: 6gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 108mgSodium: 326mgPotassium: 90mgFiber: 1gSugar: 35gVitamin A: 592IUCalcium: 87mgIron: 1mg
I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.