Yellow Cake Recipe Using Hi-Ratio Shortening
Baking By BakingJeannie Updated 15 Jul 2008 , 11:53am by BakingJeannie
I have a very large order (30 - 8" yellow cakes) for an event in August, and thought of using baker's shortening to make the cakes, but need a recipe. I am not sure what the formula should be for sugar to shortening...I would appreciate any help.
I realized I have grossly undercharged for the order and looking for the best way to cut the cost.
Thanks a bunch!
Jeannie
I use a recipe that is just regular shortening, not hi-ratio but maybe it will help anyway:
Sift together in small bowl:
2 3/4 c. flour
3 tsp. baking powder
1 tsp salt
Mix for 4 minutes until creamy in separate bowl:
1 c. shortening
2 c. sugar
Add to shortening mixture:
2 tsp. vanilla
4 eggs, one at a time
Alternating with the flour mixture, add:
1 3/4 c. milk
You want to add 1/3 of the flour mixture, then 1/3 of the milk, etc. until both have been fully incorporated. Pour into prepared pans and bake at 350 for 40-50 minutes.
I will try this recipe and see how it turn out.
Have you ever tried baking with Nutex? It's a liquid Hi-ratio shortening for baking cakes. I was told to use it just like you would "oil" in your recipe.
Anyone substitue oil for butter in your scratch recipe?
Reciently I experimented with my 1-2-3-4 recipe and replaced one cup of milk with the following:
1/3 cup milk
1/3 cup orange juice (could use water)
1/3 cup oil
I got a moist and flavorful cake. I was told my a friend that she stirrs a tablespoon of oil in all her cakes before putting them in the oven.
Love to get feedback.
Thanks a bunch!
Jeannie
I've never tried the Nutex, in general, if a recipe calls for something not at my local grocery store I won't try it 
Oooo, I've always wanted to try different liquids but I'm afraid! lol! I wonder how lemon juice would do in my recipe? I'm scared to try it because I don't know what it would do to the milk....
I think adding lemon juice or using buttermilk you will need to cut some of the baking powder and add baking soda. It has something to do with the acidity (I was not paying much attention in chemistry class).
Oh well. Thanks for your recipe suggestions.
Cheers!
Jeannie
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