Butter or margarine --
Slightly sweetened whipped
Fresh fruit, such as berries
1. Preheat oven to 325 degrees F. Wash and dry 14 tin cans, 14 to 16
ounces each, or 14 small (1-cup) souffle dishes; grease and flour
2. In large bowl of electric mixer, beat butter, sugar, eggs, and
vanilla until fluffy. Beat 5 minutes on high speed, scraping bowl
3. Combine flour, baking powder, and salt.
4. Add dry ingredients to batter alternately with milk.
5. Spoon about 1/3 cup of batter into each prepared tin can. Bake
until a toothpick inserted in center comes out clean, 25 to 30
minutes. (The tops will not brown.)
6. Remove to a wire rack and cool completely, until the edges become
dry and crusty. Run a knife around the inside of cans or dishes to
loosen edges, tap on a counter, then turn cakes out; they should
slide out easily.
7. With a serrated knife, cut off and discard the rounded tops of
cakes. Turn cakes upside down so cut edges are on the bottom. Cut
cakes into two layers and fill with whipped cream and fresh fruit.
* Timesaver Tip: Cake batter can be made ahead and frozen before
baking. Complete steps 1 through 4 and spoon batter into cans. Wrap
cans with heavy-duty aluminum foil. Label and date, and freeze at 0
degrees F up to 6 weeks. To bake, do not thaw. Remove foil and bake
at 325 degrees F until cakes test done, about 30 minutes. Complete
steps 6 and 7.
Recipe By : the California Culinary Academy