Cake recipe.

It has been requested, so here it is! This is a recipe for a high-ratio yellow cake, meaning very fattening, but very good. The recipe calls for emulsified shortening, but as a substitute you can use crisco, or any other shortening, or even butter. Emulsified shortening is even hard for us chefs to find and can only be bought in giant tubs.

High-ratio Yellow Cake
Yield: 1½ to 2 Full-Sheet Pans

Cake flour
2 lb. 8 oz.

Granulated sugar
2 lb. 10 oz.

Emulsified shortening
1 lb. 4 oz.

Salt
1 oz.

Baking powder
2 oz.

Dry milk powder
4 oz.

Light corn syrup
6 oz.

Water, cold
36 fl. oz.

Eggs
1 lb. 4 oz.

Lemon extract
0.5 fl. oz.

1 Combine the flour, sugar, shortening, salt, baking powder, milk powder, corn syrup and 16 fluid ounces (480 milliliters) of the cold water in the large bowl of a mixer fitted with the paddle attachment. Beat 5 minutes on low speed.

2 Combine the remaining ingredients in a separate bowl. Add these liquid ingredients to the creamed-fat mixture in three additions. Scrape down the sides of the bowl after each addition.

3 Beat 2 minutes on low speed.

4 Divide the batter into greased and floured pans. Pans should be filled only halfway. One gallon of batter is sufficient for an 18-inch × 24-inch × 2-inch (45-centimeter × 60-centimeter × 5-centimeter) sheet pan. Bake at 340°F (170°C) until a cake tester comes out clean and the cake springs back when lightly touched, approximately 12 to 18 minutes.

Also as a reminder, this is done by weight. A pound of flour will be more than a pound of sugar by volume. I messed up so many recipes at school and at home because I converted to cups and tablespoons and such, instead of just weighing it out. Hopefully that is all understandable to everyone, and continue to mix it up.