- flour - 2 cups (or 2 cups of flour for cupcakes)
- baking powder - 1 teaspoon
- salt - 1/4 teaspoons
- unsalted butter, room temperature - 16 st. spoons (2 sticks)
- sugar - 1 cup
- large eggs, room temperature - 4 pieces
- extract of vanilla - 1 teaspoon
1. Preheat the oven to 160 degrees with the counter in the center. Lubricate the bread pan with oil. Put the shape on two baking trays, one on top of the other. Mix the flour, baking powder and salt in a large bowl. In another large bowl mix the butter and sugar at high speed to a creamy consistency, about 5 minutes. 2. Reduce the speed of the mixer to medium. Add eggs one at a time, whisking 1-2 minutes after each addition. Add vanilla extract and beat. Reduce the speed of the mixer to low and add flour mix, do not beat for too long. You can also mix the dough by hand or with a rubber spatula. Put the dough in prepared form, level the surface with a spatula. 3. Put the mold in the oven and check the cupcake in about 45 minutes. If it gets dark too quickly, cover it freely with foil. If you use an average shape, you will need about 70-75 minutes to bake a cake; if you use a small form - about 90 minutes. The cake is fully prepared when the knife inserted into the center comes out clean. Remove the cake from the oven and allow to cool in the form for 30 minutes. Turn the cake over the dish and cool to room temperature. Cut into slices and serve. Store the cake wrapped for 5-7 days at room temperature or up to 2 months in the refrigerator.
Servings: 8