The basic yellow cake can be used as the foundation for a variety of cakes. Two of our favourites are: strawberry shortcake and lemon-filled.
Basic Yellow Cake
2 cups flour
1 cup sugar
1/2 cup vegetable oil
1 cup milk
3 1/2 tsp baking powder
1 tsp salt
1 tsp vanilla
3 eggs
Directions:
Grease and flour rectangular pan (13x9x2) or 2 round pans (8 or 9×1 12″). Preheat the oven to 350° F (175°C).
Place all ingredients (except topping) into a large mixing bow and beat on low speed for 30l seconds, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl frequently.
Pour into prepared pan and bake until wooden pick inserted in centre comes out clean (approx 40 – 45 minutes for rectangular pan; rounds 30-35 minutes). Allow cake to cool in pans for 5 minutes and then place on racks to cool completely.
TIP: This makes a great foundation for our strawberry shortcake or lemon-filled cake (below)
Strawberry Shortcake
Basic Yellow Cake
2 cups frozen strawberries (thawed)
1 lg tub Cool Whip
Cut strawberries in half or quarters; drain, reserving juice. Using a fork, poke holes throughout the whole cake surface. Drizzle strawberry juice over the entire cake allowing it to soak into the cake. Let cake cool completely.
Spread strawberries over the cake and top with Cool Whip. Leave a few strawberries for the top.
Lemon Filling
Basic Yellow Cake
3/4 cup sugar
3 tbsp cornstarch
1/4 tsp salt
2/3 cup water
1 tbsp margarine
1 tsp grated lemon peel
1/4 cup lemon juice
2 drops yellow food colour (optional)
Mix sugar, cornstarch and salt in 1 1/2 quart saucepan; gradually stir in water and cook over medium heat, stirring constantly, until mixtture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in margarine and lemon peel; gradually stir in lemon juice and food colour. Press plastic wrap onto filling and refrigerate for minimum of 2 hours.
Spread rectangular cake or fill layers with Lemon Filling
