Dacor Wall Ovens manual Layer Cakes 2 8 round-Basic Yellow Cake Recipe, Layer Cakes 8-inch Rounds

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.

Layer Cakes (2) 8" round-Basic Yellow Cake Recipe

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.

RECIPES

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