Blueribbonwhitecake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and line two 9-inch round cake pans with parchment paper. Then grease and flour the paper.
• Sift together the cornstarch, flour, baking powder and salt.
• Add the oil, milk, water and vanilla. Beat until it forms a very smooth batter.
• In a separate bowl beat the egg whites until frothy, add the cream of tartar and beat until stiff peaks form. Gradually add the sugar and beat until very well blended.
• Fold the egg whites into the batter. Pour batter into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Let cool then frost with Orange Frosting.
• Cream the butter until light and fluffy. Add the orange zest and salt. Beat in the confectioners' sugar alternately with the orange and lemon juices. Continue to beat until light and fluffy. Use to frost cooled cake.

Steps:

• Sprinkle dry yeast in warm (110 degrees) water.
• Melt shortening in sauce pan over low heat, then add milk.
• Scald milk (150 degrees) in sauce pan, then remove from heat.
• Add sugar and salt stirring until dissolved.
• Cool to lukewarm.
• Add 2 cups of sifted flour and beat with hand mixer on lowest speed, then add yeast/water mixture.
• Stir in 2 to 3 more cups of flour. (I use my wooden spoon for this).
• When dough becomes too stiff to stir, turn out onto well floured surface.
• Knead until smooth and satiny, and "blisters" start to appear. (10 minutes). During this step, I keep the kneading surface well floured to prevent the dough from becoming sticky. Depending upon the temperature and humidity, more or less flour becomes incorporated into the dough. I have found that this is fine. The dough seems to know how much flour it needs. I am sure sometimes I add another full cup! Since this is all sifted flour, it is probably not as much as it seems. When the dough has enough flour, it stops "taking it in", and becomes very smooth and elastic.
• Shape into a ball.
• Put into large greased bowl, turning over to coat entire surface.
• Cover with warm damp towel, then place another towel over that.
• Put in oven (not lit) with light on, or other warm, not drafty place.
• Let rise until doubled, about 1 1/2 hours.
• Punch down. (this step is a light kneed in the bowl).
• Let rise again until doubled. (about 45 minutes).
• Divide dough into 2 pieces and shape each into a ball placing on floured surface. (about 700 Gms each).
• Proof Bread - Cover and let bread rest for 10 minutes.
• Grease 2 loaf pans (I use 8 1/2 x 4 1/2 x 2 1/2 glass pans).
• Flatten balls, one at a time, into long rectangles about 8x16 inches.
• Roll up lengthwise shaping into loaves to fit pan.
• Cover and let rise again until double. (about an hour).
• I sprinkle the tops with sesame seeds to keep towel from sticking.
• Bake in hot (400°F) oven for 35 - 40 minutes, covering with foil last 20 minutes, if tops get too brown.
• When bread is done, remove from pans at once, placing on a wire rack to cool, keeping away from drafts.
• For soft crust, brush tops with butter and cover with a damp cloth. I prefer a firmer crust and love hearing the cracking noise as it cools.
• I slice the bread when cool, eat what we want, and put remainder of the loaves in the freezer.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper. , For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts., Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.