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Safe Eats ™ Recipes (Allergy-Friendly, Search Free of Your Allergens)

Starlight Cake


Rate Recipe Starlight Cake

5 stars Avg. rating: 5 from 2 votes.
  

 Recipe Information  
Category: Cakes
# of Servings: 8" layer cake
Recipe Entered By: Kathy P
Recipe Created By: Kathy Przywara

 
 
 Ingredients  
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

 
 
 Instructions  
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.

 
 
 Comments  
This was my grandmother's favorite cake recipe - it was actually her mother's recipe. I really missed this cake when we had to remove dairy and eggs. It was just so hard to get the right texture in a white cake. This version has a lovely texture between a pound cake and a butter cake.

This recipe yields just over 6 cups of batter.

 
 
 Substitutions  
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:

add:
1/2 tsp cinnamon
1/4 tsp ground nutmeg
replace the milk w/ Silk Nog

 
 
 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut  Corn
 Gluten  Wheat  Fish  Shellfish  Sesame  
 Other

 
 
 Brought to you by:  
Kids With Food Allergies (KFA) is a 501(c)3 nonprofit organization that is a division of the Asthma and Allergy Foundation of America. At KFA, we are dedicated to helping all families keep their children safe and healthy. Our supporters give us the funding to provide education and support to families in need. The services and programs we offer, including our recipes, are available thanks to the support of our donors and members. We thank you for supporting KFA. Together, we will continue to reach more families in need of lifesaving information. If KFA has helped you in some way, please make a donation to support our work.

 

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Page last updated 02/15/2014