2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup butter
3/4 cup [COLOR=orange! important][COLOR=orange! important]brown [COLOR=orange! important]sugar[/COLOR][/COLOR][/COLOR], firmly packed
2 egg yolks
2/3 cup milk
1 [COLOR=orange! important][COLOR=orange! important]teaspoon[/COLOR][/COLOR] vanilla
Sift flour once, measure, then add [COLOR=orange! important][COLOR=orange! important]baking [COLOR=orange! important]powder[/COLOR][/COLOR][/COLOR] and salt. Sift all together two more times.
Cream butter; add sugar gradually, beating until light and fluffy. Add egg yolks, beating well. Add flour mixture alternately with the milk, beating after each addition until smooth. Stir in [COLOR=orange! important][COLOR=orange! important]vanilla[/COLOR][/COLOR]. Pour batter into a greased and floured 8-inch square pan. Bake in a preheated 350° oven for 45 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool for 10 minutes; carefully remove to a rack to cool thoroughly.
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