cake-flour | Pamela Toman

Spice Cake

Uncle Gene's favorite.

You can substitute butter for shortening and slightly scant the buttermilk to make up for the liquid difference.

Ingredients	Step
	Preheat oven to 350 degrees.
2¼ c. (270 g) cake flour 1 c. sugar 1 t. baking powder ¾ t. baking soda 1 t. salt 1 t. cloves ¾ t. cinnamon ½ t. nutmeg	Sift dry ingredients together in the bowl of a stand mixer.
	Grease and flour two 9" round cake tins (1½ inch deep).
¾ c. brown sugar ¾ c. shortening 1 c. buttermilk	Stir into the flour mixture, then beat for 2 minutes.
3 medium eggs	Add and beat in for 2 minutes.
	Pour into prepared pans. Bake 20-35 minutes, obeying the toothpick test.
	Cool slightly and remove from pans.
1½ c. brown sugar ¼ c. cream (ideally clotted cream or cream from the top of non-hydrogenated milk) 2 T. butter 1 T. vanilla	As you remove the cakes from the oven, prepare the frosting: Bring ingredients to a boil and boil for 3 minutes, stirring constantly. Remove from heat, then use a hand blender to beat until creamy, adding a little cream if necessary to make it easier to spread. Spread it onto the cake while the cakes are still warm.
	Cut cake while warm.

Source: my grandma

A classic.

Ingredients	Step
	Preheat oven to 400 degrees.
½ lb. butter, softened 8 oz cream cheese, softened 1 T. sugar 1 T. milk	Cream together.
1 egg yolk	Add. Mix in.
2 c. cake flour ½ t. baking powder	Whisk together, then add to wet ingredients.
	Chill 2 hours or overnight.
2 cans Solo pie filling (e.g., prune, apricot)	Take a baseball sized ball of batter. Roll it out using cake flour. Cut it into squares, then place the squares onto ungreased cookie sheets. Dab on filling, then fold up the two side corners of each cookie. Bake 10-12 minutes.
powdered sugar	When cool (or after freezing then thawing cookies), sprinkle with powdered sugar.

Source: Cathy Sorensen

The huge chocolate chocolate chip cookies -- one of the food stars of my car's 18th birthday.

Ingredients	Step
	Preheat oven to 410 degrees Fahrenheit. Line cookie sheets with parchment paper.
1 c. butter, cold, cubed 1 c. brown sugar ½ c. white sugar	Cream in a mixer for at least 4 minutes (time it!).
2 eggs 1 t. vanilla	Mix in. Mix for at least 1 minute, scraping as needed.
½ c. (60 g) cocoa powder 1 c. (120 g) cake flour 1½ c. (180 g) AP flour 1 t. cornstarch 3/4 t. baking soda ½ t. salt	Combine in a large bowl. Then fold into the wet ingredients, leaving some streaks because there's more dough working to come.
1.75 c. chocolate chips 2 c. mini marshmallows 3/4 c. cashews, chopped	Stir in.
	Roll the dough into 5-6 oz. balls (roughly baseball size). Press a few extra chocolate chips and marshmallows into their tops.
	Bake 9-11 minutes at 410 degrees. After removing from oven, use a silicon spatula to press the edges to the center to make each cookie round again. Let them rest on the pan for 15 minutes, then remove from pan to cool fully on a rack.

Source: modernhoney.com from Levain Bakery