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1-2-3-4 Cake By James Beard, Chef & Cooking Teacher

1-2-3-4 Cake By James Beard, Chef & Cooking Teacher comes together with Butter Softened, Flour, Cake Flour Sifted, Baking Powder Double, and Salt. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 tbsp
• 2 tbsp
• 3 cup
• 4 tsp
• 1/2 tsp
• 8 oz
• 2 cup
• 1 cup
• 1 1/2 tsp
• 3/4 cup
• 2 tbsp
• 3/4 cup

Method (preview)

1. 1

   James Beard’s 1-2-3-4 Layer Cake; Uses three 9x1/2 inch deep cake pans. Makes: One 3-layered cake; Serves 12 depending on thickness of slices.

2. 2

   Directions * Preheat the oven to 350dF.

3. 3

   Using your hands, butter the bottom and sides of all 3 layer-cake pans with softened butter; sprinkle flour inside, then shake pans so you get a thin coating on the butter.

4. 4

   Tip out any excess!

5. 5

   Now to sift your flour.

6. 6

   When the cup is full, draw the back of a knife blade lightly across the top of the cup (don't shake the flour down, or it will become dense) and then tip the measured flour into a mixing bowl.

7. 7

   Repeat with the other 2 cups of flour (you can put any flour that spilled onto the waxed paper back in the sifter).

8. 8

   When you have 3 cups of sifted flour in the bowl, put the baking powder and salt in the sifter, holding it over the mixing bowl, and sift it over the flour.

9. 9

   Then, still using your hands, mix the baking powder and salt lightly with the flour.

10. 10

    Next, put the butter into a second, large mixing bowl.

11. 11

    If it is very firm (it shouldn't be, if you have left it out of the fridge), squeeze it through your fingers until it softens up.

12. 12

    When it is soft enough to work, form your right hand into a big fork, as it were, and cream the butter.

13. 13

    Then whirl your fingers around like a whisk so the butter forms a circle in the bowl.