|hepeskin||-- 12-31-2006 @ 7:15 AM|
Dear Diana: I have purchased a 14 inch cake pan to make cake for a largish group - could you help me out with quantities of batter and time of baking? I have searched the internet and cannot seem to find a recipe that fits. Thanks. Heather
|diana||-- 12-31-2006 @ 11:46 AM|
Here are 2 recipes I found on the internet. One is from Martha Stewart's website and one is from Cooking Light's website. Read to convert to make a 14-inch cake as the recipes go with wedding cake recipes. Actually, I have already put the ingredient amounts for the second cake next to the ingredient amounts for a 10-inch cake (Cooking Light's recipe).
Moist Yellow Cake (Martha Stewart)
Makes 3 cups batter for 1 eight-inch cake (or make the recipe times 4 for 12 cups of batter for a 14 to 15 inch cake)
This makes an excellent base for a wedding cake, as it keeps well, wrapped in two layers of plastic, for several days in the refrigerator or freezer.
8 tablespoons (1 stick) unsalted butter, softened, plus more for parchment
1 1/3 cups cake flour (not self-rising), sifted, plus more for parchment
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon baking powder
Pinch of salt
1/2 cup milk
1. Preheat the oven to 325°F. Butter an 8-inch (14-inch) cake pan, line the bottom with a round of parchment paper, and butter and flour the parchment. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light in color and fluffy, about 5 minutes. Add vanilla extract, and beat until combined. Add eggs, one at a time, beating until incorporated.
2. In a medium bowl, sift together flour, baking powder, and salt three times. Add to egg mixture in three additions, alternating with milk, starting and ending with flour.
3. Pour the batter into the pan, and bake until the top is golden brown and a tester inserted into the center of the cake comes out clean, 45 to 50 minutes. Cool in the pan for 10 minutes. Turn out onto a wire rack, remove paper, and cool completely.
Basic Cake Recipe for a 14-inch round cake (Cooking Light)
To prepare the Fresh Orange Wedding Cake, the Basic Cake Recipe must be prepared in batches. You will need 7 times the amount of each ingredient to prepare the wedding cake. The 2 (14-inch) cake layers requires making the Basic Cake Recipe 4 times or doubling it twice. The 2 (10-inch) cake layers requires making the Basic Cake Recipe 2 times or doubling it once. Then the (6-inch) cake layer needs you to make the recipe only once, and it will yield 2 layers (one for another use).
Vegetable cooking spray
2 1/2 cups sifted cake flour (5 cups sifted cake flour for a 14-inch cake)
2 1/4 teaspoons baking powder (4 1/2 tsp. baking powder for a 14-inch cake)
1/4 teaspoon salt (1/2 tsp. salt for a 14-inch cake)
1/4 cup plain nonfat yogurt (1/2 cup plain yogurt for a 14-inch cake)
1/4 cup vegetable oil (12 cup vegetable oil for a 14-inch cake)
2 tablespoons grated orange rind (about 6 oranges) (4 tbsp. grated orange rind, about 12 oranges for a 14-inch cake)
2 teaspoons vanilla extract (4 tsp. vanilla extract for a 14-inch cake)
2 teaspoons orange extract (4 tsp. orange extract for a 14-inch cake)
1 egg yolk (2 egg yolks for a 14-inch cake)
1 1/2 cups granulated sugar, divided (3 cups granulated sugar, divided for a 14-inch cake)
3/4 cup warm 2% low-fat milk (95° to 100°) (1 1/2 cups warm milk for a 14-inch cake)
4 egg whites (8 egg whites for a 14-inch cake)
Coat the bottom of 1 (14-inch) round cake pan with cooking spray (do not coat sides of pan); line bottom with wax paper. Coat wax paper with cooking spray, and dust with flour; set aside.
Sift together the flour, baking powder, and salt; set aside. Combine yogurt and next 5 ingredients (yogurt through egg yolks) in a large bowl; beat at medium speed of a mixer until blended. Add 2 cups sugar, and beat well. Gradually add the milk, beating at medium-low speed 2 minutes or until sugar dissolves.
Beat egg whites (at room temperature) at high speed until foamy. Gradually add the remaining 1 cup sugar, beating mixture until stiff peaks begin to form. Add the flour mixture and egg white mixture alternately to the yogurt mixture, beating at low speed.
Pour the batter into prepared pan. Sharply tap pan once on counter to remove air bubbles. Bake at 375 degrees F/190 degrees C for 10 minutes. Reduce oven temperature to 350 degrees F/180 degrees C, and bake 28 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack. Loosen cake from sides of pan, using a narrow metal spatula, and turn out onto wire rack. Peel off wax paper, and let cool completely.
Don't coat the sides of the cake pans with cooking spray. The cake needs to cling to the sides as it bakes, which allows it to rise higher and gives it a smoother crust.
When separating the eggs, do them one at a time into a custard cup, and pour the whites into your mixing bowl. This prevents you from having to start over if some yolk happens to get into the whites. Eggs are easier to separate right out of the refrigerator; however, for better volume, let them come to room temperature before beating.
Use real vanilla and orange extracts instead of imitaion.
Wrap cooled cake in heavy-duty plastic wrap, lightly dusted with flour, and then in heavy-duty aluminum foil. Refrigerate up to 2 days or freeze up to 2 weeks. (To thaw, place the wrapped cake in refrigerator overnight.)
To slice the cake in half evenly, insert toothpicks around the outside, marking the middle. Using a serrated knife, slice the cake about 2 inches, using the toothpicks as a guide. Wrap a long piece of dental floss around edge through cut; tie floss once. Slowly tighten the floss - it will make a clean, even cut through the cake, dividing it in half.
|hepeskin||-- 01-04-2007 @ 4:59 PM|
Thank you so much, Diana. This is just the help I needed. Can't wait to make one of them, with, I think, some rolled fondant for icing. Heather
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