# of Servings: 8" layer cake
Recipe Entered By: Kathy P
Recipe Created By: Kathy Przywara
|2 1/3 cups cake flour
4 tsp baking powder
1 tsp salt
1 1/2 cups sugar
1/2 cup shortening, butter or margarine, softened
1 cup milk or soy milk
1 tsp vanilla
1/2 cup unsweetened applesauce
|Preheat oven to 350F (or 325F convection bake). Prepare pans - line cupcake pans or grease and flour layer pans. You can use 2 8x2" pans, an 8x3" pan which will torte into 3 layers, or an 8" square pan. 9" round pans work also.
Combine dry ingredients and mix well.
Add the shortening or butter/margarine and work in until it's the texture of fine crumbs. I do this in my stand mixer w/ the paddle attachment. I put the mixer on stir while I drop in small chunks of butter. Once it's all it, I up the speed to 4 and let it run for ab out a minute. Stop to make sure there are no chunks stuck to the paddle. You could do it by hand w/ a pastry blender.
Add the milk or soy milk and vanilla. Beat for 2 min stopping to scrape down the sides. My grandmother did by hand w/ a wooden spoon and counted 200 strokes.
Add the applesauce and beat 2 more minutes.
Pour into prepared pan(s). Bake at 350F/325F convection until it tests done. The time will vary depending on your pan. For 8 or 9" layer pans, it will be about 30-35 min. For an 8x3" pan, this will be about 50-60 min. For cupcakes, bake them for 18-20 min.
|The cake flour is important here. My grandmother's recipe called for 2 cups plus 2 Tbsp of AP flour so I think it was originally converted from cake flour. When converting to egg free using applesauce, this became very dense. Commercial egg replacer made it rubbery. Converting to cake flour was the trick! Soft As Silk cake flour has a warning about possible cross contamination w/ dairy and egg. Swan's Down cake flour should be safe for dairy and egg.
This cake can be made w/ shortening, margarine or butter. If avoiding soy, use butter or a soy free margarine or shortening. Made w/ shortening will be just a tad drier.
Soy or cow's milk can be used. I have found that refrigerated original Silk yields the best flavor and nice white color. Other soy milks have a stronger taste that comes through more and gives a darker color. You can use vanilla soy milk and decrease or eliminate the vanilla extract. I have not tried this w/ any other milk alternatives, but I don't see why it wouldn't work w/ rice milk or Dari Free.
To convert back to eggs, decrease the baking powder to 3 tsp and replace the applesauce w/ 2 whole eggs.
For Eggnog Starlight Cake:
1/2 tsp cinnamon
1/4 tsp ground nutmeg
replace the milk w/ Silk Nog
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