Light Cream Cake
A soft cream cake with relatively low oil content, made using both shortening and butter for a light texture.
Ingredients
granulated sugar
140 g
salt
2 g
shortening
20 g
butter
35 g
eggs
2
milk (add in batches)
95 g
cake flour (sifted)
140 g
baking powder
1/4 tsp
vanilla extract
a pinch
Instructions
1
Cream sugar and fats
Add the sugar, salt, butter, and shortening to a mixing bowl. Beat with an electric mixer on medium speed, pausing halfway to scrape the bottom and sides of the bowl clean.
2
Add eggs
Add the beaten egg in 3 to 4 separate batches, mixing thoroughly after each addition.
3
Add milk
Pour in half of the milk and stir until evenly combined.
4
Add dry ingredients
Sift in the cake flour and baking powder, then stir gently until just incorporated.
5
Finish the batter
Add the remaining milk and vanilla extract, stirring until smooth. Pour the batter into a greased cake pan.
6
Bake
Bake at 160°C for approximately 60 minutes.
