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YELLOW CAKE

Yield 2- 9 x 13 sheet cakes

Equipment

  • Stand mixer
  • digital scale

Ingredients

Ingredient

  • 495 g FLOUR ALL PURPOSE
  • 454 g SUGAR GRANULATED
  • 11 g SALT
  • 21 g BAKING POWDER
  • 21 g MILK NONFAT, DRY
  • 169 g SHORTENING
  • 264 g WATER
  • 5 EGGS LARGE,
  • 88 g WATER
  • 15 g EXTRACT VANILLA

Instructions

Method

  • Sift together flour, salt, baking powder, and NFDM milk into a bowl.
  • Cream together the shortening and sugar until light and fluffy beat at low speed 1 minute until blended. Scrape down bowl; continue beating for 3 minutes at med high speed.
  • Add eggs, one at a time. Add slowly to shortening, sugar mixture while beating at low speed about 2 minutes. Scrape down bowl. Beat at medium speed 3 minutes.
  • Add vanilla mixing on low speed 1 minute.
  • Add 1/3 flour mixture and 1/3 liquid, beating at low speed about 2 minutes. Alternate dry wet ingredients beat 3 minutes scrape down bowl between adding dry.
  • Lightly spray each pan with non-stick cooking spray dust with flour. Pour equal amounts of batter into each sprayed and floured pan.
  • Using a convection oven, bake at 350 F. for 30-35 minutes or until done.
  • Cool; frost if desired.