Rose's Heavenly Cakes Read Online Free PDF Page B

1½ tablespoons (4.7 fluid ounces)
5.3
150
pure vanilla extract
1½ teaspoons
.
.
    Make the Batter
    In a food processor, process the flour, sugar, baking powder, and salt for a few seconds to combine. Add the butter and process for a few seconds until the dry ingredients are moistened and clumpy. Add the eggs and vanilla and process for a few seconds just until the mixture comes together.
    Using a silicone spatula, drop the batter in big blobs on top of the plums. Then smooth the surface evenly with a small offset spatula, keeping the fruit in an attractive pattern. The pan will be almost three-quarters full (about ½ inch from the top).
    Bake the Cake
    Bake for 40 to 50 minutes, or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center.
    Cool and Unmold the Cake
    Let the cake cool in the pan on a wire rack for 5 minutes. Run a small metal spatula between the sides of the pan and the cake, pressing firmly against the pan, and invert the cake at once onto a serving plate. Leave the pan in place for 1 to 2 minutes before lifting it off. If any fruit has stuck to the pan, use a small metal spatula to place it back on the cake.
    Note
    If using a sauté pan instead of a cake pan, you can prepare the caramel in the pan, but be sure to remove it from the heat as soon as the syrup begins to caramelize in order to stop it from getting darker.

She Loves Me Cake
    Serves: 12 to 14
    Baking Time: 40 to 45 minutes; 45 to 55 minutes in a fluted tube pan
    I adapted this cake from one of the most popular cakes in The Cake Bible : the All-Occasion Downy Yellow Butter Cake. I adore the beauty of a daisy pan as well as its rectangular shape, which makes serving a dream, but the cake also bakes perfectly in a fluted tube pan. Either way, the crumb is velvety soft, tender, and imbued with the flavor of butter and vanilla.

Batter
Volume
Ounce
Gram
about 5 large egg yolks, at room temperature
¼ cup plus 2 tablespoons (3 fluid ounces)
3.2
93
milk
¾ cup plus 1 tablespoon (6.5 fluid ounces), divided
7
200
pure vanilla extract
2 teaspoons
.
.
cake flour (or bleached all-purpose flour)
2½ cups (or 2 cups plus 3 tablespoons), sifted into the cup and leveled off
8.7
250
superfine sugar
1¼ cups
8.7
250
baking powder
3 1/8
teaspoons
.
.
salt
¾ teaspoon
.
.
unsalted butter (65° to 75°F/19° to 23°C)
10 tablespoons (1¼ sticks)
5
142
    Special Equipment
    One 10-cup Nordic Ware Daisy Cake Pan or metal fluted tube pan, coated with baking spray with flour
    Preheat the Oven
    Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 350°F/175°C (325°F/160°C if using a dark pan).
    Mix the Liquid Ingredients
    In a medium bowl, whisk the yolks, ¼ cup of the milk, and the vanilla just until lightly combined.
    Make the Batter
    In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, and salt on low speed for 30 seconds. Add the butter and the remaining milk. Mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.
    Starting on low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Using a silicone spatula, scrape the batter into the prepared pan and smooth the surface evenly with a small offset spatula.
    Bake the Cake
    Bake for 40 to 45 minutes in the rectangular pan, 45 to 55 minutes in the fluted tube pan, or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.
    Cool and Unmold the Cake
    Let the cake cool in the pan on a wire rack for 10 minutes. Invert it onto a wire rack and cool completely. Meanwhile, wash and dry the pan. Place