White Sour Milk Cake
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | cups |
all-purpose flour
|
|
2 | teaspoons |
baking powder
|
|
1 | teaspoon |
baking soda
|
|
½ | teaspoon |
salt
|
|
½ | cup |
vegetable shortening
|
* |
1 | cup |
sugar
white |
|
2 | large |
eggs
beaten well |
|
1 | cup |
sour milk
|
|
½ | teaspoon |
vanilla extract
|
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
473 | ml |
all-purpose flour
|
|
10 | ml |
baking powder
|
|
5 | ml |
baking soda
|
|
2.5 | ml |
salt
|
|
118 | ml |
vegetable shortening
|
*
|
237 | ml |
sugar
white |
|
2 | large |
eggs
beaten well |
|
237 | ml |
sour milk
|
|
2.5 | ml |
vanilla extract
|
|
Directions
Preheat oven to 350℉ (180℃). Sift the flour, baking powder, baking soda, and salt together into a large mixing bowl.
In another bowl, cream shortening and sugar, add well-beaten eggs, sour milk, and vanilla; mix well.
Pour liquid mixture into flour mixture, and stir until just incorporated and moistened.
Bake in a greased 8-inch (20 cm) cake pan for 20 to 25 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cool in pan on wire completely. Turn cake out of the pan, cut into wedges and serve.