Can someone help me figure out where the 6 T. of butter goes in this recipe? Am I missing something?
The recipe is called Easter Champagne Cake with Buttercream and Raspberries. It comes from the 2011 "Cakes" calendar "A year of Scrumptious recipes. I have written the directions here verbatim.
Here is the list of ingredients for the cake
6 T. butter
4 egg yolks
4 egg whites
1/2 cup sugar
1 t. vanilla extract
1 3/4 cup flour
1 t. bkg pwd
2 T butter, melted
1 T flour for the pan
Here are the directions: Preheat oven to 350F. Using melted butter and flour grease and lightly dust a 9" springform pan. For the cake mixture, melt 6 T. of butter in the microwave. In 2 medium mixing bowls separate eggs. Beat the yolks with the sugar and vanilla using electric mixer until foamy. Beat egg whites until they form stiff peaks. Fold egg whites into egg yolk mixture along with flour and baking powder. Turn batter in prepared pan and bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven, cool slightly in pan. Remove from pan and allow to dry on rack.
I think it is like a devils food cake. Only instead of the oil, they are using melted butter.
Usually the oil is added to the eggs. I would think also after creaming the yolks and sugar but definitely added to the wet ingredients.
The other thing you could do is google the recipe a few times using the authors name and cake name.
crema, if this
is the cake you are making, the picture is from a company called StockFood (food pictures). They offer recipes for their pictures, http://international.stockfood.com/se...
but it looks like there's a charge for them. I don't know if the recipe they offer is the same one as in the calendar. Maybe the calendar company just used the picture and took little care with the recipe?
Clearly not proofread. Originally I thought to cream the butter with the sugar at the beginning, but I think that's wrong. I would guess adding it (cooled, not hot) to the egg yolk mixture before you fold the whites in. I've never folded in flour and egg whites at the same time. The whole thing's odd. I looked up other champagne cakes and none of them had egg yolks. Also, all of them had champagne. I think that's missing from your recipe because I just don't see 4 yolks being enough liquid for all that. Could that recipe just be plain wrong?