Caterpillar Cake
Caterpillar Cake
Rating: (1 rated)
  • 2 1/2 cups (625 ml) all-purpose flour, sifted
  • 1 1/2 teaspoons (7.5 ml) baking powder
  • 1 cup (250 ml) unsalted butter, softened
  • 1 1/4 cups (310 ml) sugar
  • 3 eggs
  • 1 cup (250 ml) milk
  • 2 teaspoons (10 ml) vanilla extract
  • Preparation
  • With the rack in the middle position, preheat the oven to 180°C (350°F). Butter and flour a 24-cm (9 1/2-inch) savarin-style ring mould with a rounded base and 1 cup of a muffin pan.
  • In a bowl, combine the flour and baking powder. Set aside.
  • In a bowl, cream the butter and sugar with an electric mixer. Add the eggs one at a time, beating until the mixture is smooth. Use a wooden spoon to mix in the dry ingredients, alternating with the milk and vanilla.
  • Pour the batter into the mould and muffin cup. Bake until a toothpick inserted in the centre comes out clean, about 25 minutes for the muffin and 50 minutes for the cake. Let cool partially. Unmould onto a cooling rack and let cool completely.
  • Description
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