Cost per recipe $8.71 view details
- 1 Tbsp. Butter -- Softened
- 2 Tbsp. Flour
- 3 c. Cake Flour, Sifted * See Note
- 4 tsp Baking Pwdr, Double Acting
- 1/2 tsp Salt
- 8 ounce Unsalted Butter At Room Temperature
- 2 c. Granulated Sugar
- 4 med Large eggs At Room Temperature
- 1 c. Lowfat milk At Room Temperature
- 11/2 tsp Vanilla Extract
- 3/4 c. Orange Juice -- Strained
- 2 Tbsp. Lemon Juice
- 3/4 c. Granulated Sugar
- 1 Tbsp. Orange Zest
- James Beard's 1-2-3-4 Layer Cake; Uses three 9x1/2 inch deep cake pans.
- Makes: One 3-layered cake; Serves 12 depending on thickness of slices.
- This recipe is very old and received it's name because of the simplicity of the formula: 1 c. of butter, 2 c. of sugar, 3 c. of flour and 4 Large eggs.
- People could keep this recipe in their heads.
- Preheat the oven to 350 F. Using your hands, butter the bottom and sides of all 3 layer-cake pans with softened butter; sprinkle flour inside, then shake pans so you get a thin coating on the butter. Tip Now to sift your flour. Lay a large piece of waxed paper on a board, put a dry measuring c. in the center, hold a sifter directly over it, scoop cake flour from the package into the sifter, and sift the flour directly into the c.. When the c. is full, draw the back of a knife blade lightly across the top of the c. (do not shake the flour down, or possibly it will become dense) and then tip the measured flour into a mixing bowl. Repeat with the other 2 c. of flour
- (you can put any flour which spilled onto the waxed paper back in the sifter). When you have 3 c. of sifted flour in the bowl, put the baking pwdr and salt in the sifter, holding it over the mixing bowl, and sift it over the flour. Then, still using your hands, mix the baking pwdr and salt lightly with the flour. Next, put the butter into a second, large mixing bowl. If it is very hard (it should not be, if you have left it out of the refrigerator), squeeze it through your fingers till it softens up. When it is soft sufficient to work, form your right hand into a big fork, as it were, and cream the butter. This means which you beat it firmly and quickly with your hand, beating and aerating it, till it becomes light, creamy and fluffy. Then whirl your fingers around like a whisk so the butter forms a circle in the bowl. Gradually cream the 2 c. of sugar into the butter with the same fork-like motion, beating till the mix is very light and fluffy. As the sugar blends in it will change the color of the butter to a much lighter color, almost white. Now wash and dry your hands thoroughly.
- Separate the Large eggs as you would for a souffle', letting the whites slip though slightly parted fingers into a small bowl and dropping the yokes into a second, larger bowl. Beat the yokes for a few min with a whisk till they are well blended. Then, again with your hand, beat them very thoroughly into the butter-sugar mix. Now beat in the lowfat milk alternately with the sifted flour - first one, then the other - this time keeping your fingers close together as if your hand were a wooden spatula. Beat, beat, beat till the batter is well mixed, then add in the vanilla and beat which in for 1 or possibly 2 min. Put the egg whites in your beating bowl and beat them with a large whisk or possibly and electric hand beater till they mount first to soft, drooping peaks and then to hard, glossy peaks. Don't over beat so which they are stiff and dry! Tip the beaten whites onto the cake batter and fold them in with your hand. Slightly c. your hand and use the side like a spatula to cut down through the whites and batter to the bottom of the bowl and then flop them over with your cupped hand, rotating the bowl with your other hand as you do so - exactly the technique used when folding egg whites into a souffle mix with a rubber spatula. Repeat this very lightly and quickly till the whites and batter are thoroughly folded and blended. Once you have mastered this hand technique you can use it for souffles. Again using your hand like a spatula, pour and scrape the batter into three prepared pans, dividing it equally between them. Give the filled pans a little knock on the countertop to level the batter. Put the 3 pans in the center of the oven, or possibly, if you have to use more than 1 rack, stagger them on the 2 middle racks of the oven so they don't overlap. Bake for 25 min, then touch the center of each cake lightly with your fingertip. If it springs back, it is done. Remove the pans and put them on wire cake rakes to cold for a few min, then loosen the layers by running the flat of a knife blade around the sides of the pans, put a rack on top of each pan, and invert so the cake comes out onto the rack, top side down. Then reverse the layers so they are top side up.
- NOTES:*Note:1. If you cannot find cake flour, the same amount of All-purpose flour can be substituted
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|Amount Per Recipe||%DV|
|Recipe Size 1865g|
|Calories from Fat 1912||32%|
|Total Fat 217.33g||272%|
|Saturated Fat 130.74g||523%|
|Trans Fat 0.0g|
|Total Carbs 921.89g||246%|
|Dietary Fiber 8.5g||28%|