Easy Cooking Cake Riscape

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Riscape

1. 2 sticks of unsalted butter, room temperature, plus extra for the pan

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2.  3 cups regular baking flour in addition to extra for the skillet.

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3. 1 teaspoon  baking powder.

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4. 1/2 teaspoon of salt

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5. 1 1/4 cups of sugar

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6. 4 large eggs, room temperature

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7.1 tablespoon of vanilla extract

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 8.1 1/4 cups entire milk (or 3/4 cup weighty cream blended in with 1/2 cup water)

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Headings

 Preheat oven to 350 degrees F. Butter two 9-inch round cake pans and line bottoms with parchment paper; butter the parchment and sprinkle the molds with flour, tap off the excess.

    In a bowl, whisk 3 cups flour, baking powder, and salt until combined. Beat 2 sticks of butter and 

sugar in a large bowl with a stand mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) In 3 batches, whisk in the flour mixture, alternating with the milk, starting and ending with the flour, until smooth.

    Divide the batter between the prepared pans. Bake until the scones are lightly golden on top and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Transfer to wire racks and leave to cool for 10 minutes, then run a knife around the edge of the tins and invert the scones onto wire racks to cool completely. Remove the parchment. If desired, trim the tops of the cakes with a long serrated knife to make them even.