Einkorn Birthday Cake
Recipes
Celebrate that special day with a deliciously yellow classic birthday cake made with ancient einkorn wheat.
Ingredients
- 4 cups (480 grams) jovial All-Purpose Einkorn Flour
- 2 1/2 tsp. (13 grams) baking powder
- 1/2 tsp. baking soda
- 1 tsp. fine sea salt
- 2 sticks (225 grams) unsalted butter (room temperature)
- 2 cups (400 grams) organic cane sugar
- 2 tsp. (10 ml) vanilla extract
- 4 large eggs (room temperature)
- 3 large egg whites (whipped to stiff peaks)
- 1 cup milk
- Zest from one lemon
Instructions
- Preheat oven to 350 degrees.
- Butter two 9 by 2 inch cake pans; line the bottoms with parchment paper. Butter parchment paper and dust with flour, tapping out the excess and set aside.
- Sift together flour, baking powder, baking soda and salt; set aside.
- In a bowl of your electric mixer fitted with the paddle attachment cream together the butter and sugar until light and fluffy, 4 to 5 minutes, scraping down the sides of the bowl as needed.
- Add in the eggs, one at a time, mixing well until each is incorporated.
- Add the vanilla and lemon zest to the milk.
- Remove bowl from mixer you will be mixing the remainder of the ingredients by hand.
- Alternating between the dry ingredients and the milk, begin adding to the butter mixture, making sure to start and end with the dry ingredients. Mix until combined after each addition.
- Fold in the egg whites making sure not to overmix.
- Portion the batter out between the 2 cake pans; tapping once on the counter to ensure there are no air pockets in the cake.
- Place pans on the center rack of oven and bake for 40 to 45 minutes or until a skewer placed in the center of a cake comes out clean.
