Two-Egg Cake

Cooking Instructions

Cream the butter very well, add the sugar gradually and cream until the mixture is fluffy. If mixing by hand, beat in the eggs one at a time, sift the flour with the baking powder and salt, and add alternately with the milk, to which the vanilla has been added (or add the vanilla or other flavoring to the creamed butter and sugar mixture). Use a folding rather than stirring motion. If using a mixer, add both eggs at once, blend in the flour at low speed, then the milk and vanilla. When well blended, and be sure to scrape the sides and bottom of the bowl while mixing, turn into two greased and toured 8 or 9 inch layer cake pans or into a sheet pan about 10 x 13 x 2 inches. Bake in 350F oven about 25 minutes for layers or 35 minutes for sheet cake. Test for doneness with a fingertip - when the cake springs back in the center, it is done. Cool 3 or 4 minutes on the rack, loosen at the edges, and turn out onto rack to cool. Frost when cool.

Wine Pairing(s)

Climbing Shiraz

Chateau Cotte des Rambaux Cuvee Petit Martinot

Chateau Palmer Margaux 'Alter Ego'

Clos Montirius Vacqueyras

Chateau Cabrieres Chateauneuf-du-Pape

Le Petit Cheval Saint-Emilion Grand Cru

Swings & Roundabouts Shiraz

Chateau Les Carmes Haut Brion Gran vin de Graves

Chateau Montrose J. L. Charmolue

Phillips 'Toasted Head' Shiraz