Madeleine Kamman

Classification of Cakes

Butter or Shortened Cakes

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

These can be made using two different methods: the one-bowl method or the creaming method. Whichever is used, the recipe always begins with: Cream the butter, add the sugar.

Ingredients

Ratio of Ingredients per Cup of Sifted Unbleached All-Purpose Flour

  • ¾ cup granulated sugar
  • ¼ to ⅓ cup shortening

Method

One-bowl method

The general practice is to use vegetable shortening as the fat in the preparation of these cakes, but you can also use butter.

Mixing Pattern

Mix the dry ingredients into the liquid ones or vice versa. A typical example of such a simple cake is the p