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RECIPES
32
RECIPES
33
Layer Cakes (2) 8
"
round-Basic Yellow Cake Recipe
Layer Cakes 8-inch Rounds
Cooking Guide Default Mode and Temperature: Pure Convection
™
/325˚F
Suggested Time: 25-30 minutes
Tips: Use (2) 8-inch round metal baking pans. Use rack positions 2. For two pans, use rack positions 2 and 4. For three pans, use rack
positions 1, 3, and 5.
Path to reach this function: DACOR GUIDE-BAKERY-CAKES-#9 Layer Cakes 8-Inch Rounds
Types of cakes: Boxed mixes and homemade cakes can be used for this Dacor Guide function. 8-inch round metal pans, preferably
shiny aluminum, should be used. There is a separate button in the Dacor Guide for Layer cakes in a 9 x 13 x 2" baking pan.
Layer cakes tend to be the most temperamental baking items. For best results, follow mixing methods precisely. Make sure ingredients,
such as eggs and butter, are at room temperature before mixing. For more solutions, please see Common Baking Problems and
Solutions in this book. This Dacor Guide function will work for homemade or boxed mixes.
1 cup cake flour
1
⁄
2
teaspoon salt
6 eggs, whites and yolks separated
1
⁄
2
cup plus
1
⁄
2
cup sugar, divided
1 Tablespoon vanilla extract
Adjust oven racks to position 2. In Dacor Guide, select Layer Cakes, 8-inch round. Press start. Allow oven to preheat. Lightly spray
the bottom of (2) 8" round cake pans. Trace and cut two circles of parchment paper to fit in cake pans. Place in cake pan, spray
again and dust lightly with flour. Sift cake flour into a bowl. Add salt. Set aside. In a mixer, whip egg whites. Once soft peaks form,
slowly
1
⁄2 cup sugar. Whip egg whites to stiff peaks. Transfer the meringue to a clean bowl and set aside. Place the yolks into clean
mixer bowl. Using a whisk attachment, beat the yolks on high. Slowly add remaining
1
⁄2 cup sugar. Beat on high until ribbon stage
forms— the yolks will become thick and pale yellow. Fold whites into yolks by hand using a rubber spatula. Add flour and salt all at
once and fold with a whisk. Stir in vanilla. Divide batter evenly into both cake pans. Place in oven and set timer for 25-30 minutes.
Bake until risen and light golden brown.
After Baking: Invert onto lightly sugared surface. This ensures that the cake will not stick to surface and fall apart. Cool completely
before frosting. Frost as desired.
Serves 12.
Layer Cakes Pumpkin Spice Sheet Cake with Cream Cheese Frosting
Layer Cakes 9 x 13 x 2
"
pan
Cooking Guide Default Mode and Temperature: Pure Convection
™
/325˚F
Suggested Time: 30-35 minutes
Tips: Use 9 x 13 x 2" baking pan. Use rack positions 2. For two pans, use rack positions 2 and 4. For three pans, use rack positions 1, 3, and 5.
Path to reach this function: DACOR GUIDE-BAKERY-CAKES-#0 Layer Cakes 9 x 13 x 2" pan
Types of cakes: Boxed mixes and homemade cakes can be used for this Dacor Guide function. Glass or metal 9 x 13 x 2" pans can be used.
There is a separate button in the Dacor Guide for 8" round layer cakes.
2
1
⁄
2
cup all purpose flour
2
1
⁄
2
teaspoons baking powder
1
⁄
2
teaspoon salt
1 teaspoon ground cinnamon
1
⁄
4
teaspoon ground nutmeg
1
⁄
4
teaspoon ground cloves
2
⁄
3
cup butter, softened
1
3
⁄
4
cups sugar
1
1
⁄
2
teaspoons vanilla
2 eggs
1
⁄
2
cup canned pumpkin
1 cup milk
Adjust oven rack to position 2. In Dacor Guide, select Layer Cakes- 9 x 13 x 2" pan. Press start. Allow oven to preheat. Grease and
lightly flour 9 x 13 x 2" baking pan. Set aside. In a medium-sized bowl, combine flour, baking powder, salt, cinnamon, nutmeg and
cloves. Whisk gently to blend. Set aside.
In a large mixing bowl, cream together butter and sugar. Add vanilla and beat until well combined. Add eggs one at a time. Add in
pumpkin. Alternate adding dry mixture and milk, beating on low speed until well combined. Pour into prepared pan. Place in oven
and set timer for 30-35 minutes. Bake until a toothpick inserted comes out clean.
After Baking: Cool on a wire rack for 10 minutes. Remove cake from pan and allow to completely cool on racks. Frost if desired.
Cake may be frozen once cooled for up to 2 months. Wrap well in plastic wrap to avoid freezer burn.
CREAM CHEESE FROSTING
(2) 8 ounce packages cream cheese, room temperature
6 Tablespoons (
3
⁄
4
stick) unsalted butter, room temperature
1 teaspoon vanilla extract
1
1
⁄
4
cups powdered sugar
Beat cream cheese, butter and vanilla in large bowl until light and fluffy. Gradually beat in powdered sugar. Cover and refrigerate
until firm enough to spread, about 15 minutes.