{"id":989,"date":"2015-12-31T07:20:03","date_gmt":"2015-12-31T12:20:03","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=989"},"modified":"2015-12-31T07:37:58","modified_gmt":"2015-12-31T12:37:58","slug":"gateau-dore-a-la-vanille","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=989","title":{"rendered":"G\u00e2teau dor\u00e9 \u00e0 la vanille"},"content":{"rendered":"<p><strong>Source : <\/strong>http:\/\/www.kingarthurflour.com\/recipes\/golden-vanilla-cake-recipe<\/p>\n<p><strong>Notes :<\/strong><\/p>\n<p>C&#8217;est le g\u00e2teau que j&#8217;utilise pour les g\u00e2teaux de f\u00eate.<\/p>\n<p>Je fais la pr\u00e9paration de facon standard en battant les oeufs avec le sucre, puis j&#8217;ajoute les ingr\u00e9dients secs en alternance avec le lait.<\/p>\n<p><strong>Ingr\u00e9dients :<\/strong><\/p>\n<ul data-serverid=\"ingred-parent\">\n<li data-serverid=\"IngredientLine\">2 cups sugar, <a href=\"http:\/\/www.kingarthurflour.com\/shop\/items\/bakers-special-sugar-3-lb\">Baker&#8217;s Special Sugar<\/a> preferred<\/li>\n<li data-serverid=\"IngredientLine\">3 1\/4 cups <a href=\"http:\/\/www.kingarthurflour.com\/shop\/items\/king-arthur-unbleached-all-purpose-flour-5-lb\">King Arthur Unbleached All-Purpose Flour<\/a><\/li>\n<li data-serverid=\"IngredientLine\">2 1\/2 teaspoons <a href=\"http:\/\/www.kingarthurflour.com\/shop\/items\/bakewell-cream-baking-powder-8-oz\">baking powder<\/a><\/li>\n<li data-serverid=\"IngredientLine\">1 teaspoon salt<\/li>\n<li data-serverid=\"IngredientLine\">3\/4 cup unsalted butter, soft<\/li>\n<li data-serverid=\"IngredientLine\">1 1\/4 cups milk, at room temperature<\/li>\n<li data-serverid=\"IngredientLine\">2 teaspoons <a href=\"http:\/\/www.kingarthurflour.com\/shop\/items\/king-arthur-pure-vanilla-extract-16-oz\">vanilla extract<\/a><\/li>\n<li data-serverid=\"IngredientLine\">4 large eggs<\/li>\n<\/ul>\n<p><strong>Pr\u00e9paration :<\/strong><\/p>\n<div class=\"primary\">\n<section class=\"recipe-container\">\n<div class=\"l-row recipe-detail-row\">\n<div id=\"instructions\" class=\"recipe-instructions\">\n<ol data-serverid=\"InstructionSection\">\n<li data-serverid=\"InstructionSet\"><span class=\"recipe-instruction-span\" data-serverid=\"Instructions\">Preheat the oven to 350\u00b0F. Lightly grease and flour your choice of pan(s): one 9&#8243; x 13&#8243; pan, two 9&#8243; round cake pans, three 8&#8243; round pans, or the wells of two muffin tins (24 muffin cups). You can also line the muffin tins with papers, and spray the insides of the papers.<\/span><\/li>\n<li data-serverid=\"InstructionSet\"><span class=\"recipe-instruction-span\" data-serverid=\"Instructions\">In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt. <\/span><\/li>\n<li data-serverid=\"InstructionSet\"><span class=\"recipe-instruction-span\" data-serverid=\"Instructions\">Add the butter and beat with an electric mixer at low speed, until the mixture looks sandy. <\/span><\/li>\n<li data-serverid=\"InstructionSet\"><span class=\"recipe-instruction-span\" data-serverid=\"Instructions\">Combine the milk and vanilla and add, all at once. Mix at low speed for 30 seconds, then increase the speed to medium and beat for 30 seconds.<\/span><\/li>\n<li data-serverid=\"InstructionSet\"><span class=\"recipe-instruction-span\" data-serverid=\"Instructions\">Scrape the bottom and sides of the mixing bowl. <\/span><\/li>\n<li data-serverid=\"InstructionSet\"><span class=\"recipe-instruction-span\" data-serverid=\"Instructions\">With the mixer running at low speed, add 1 egg. Increase the speed to medium and beat for 30 seconds.<\/span><\/li>\n<li data-serverid=\"InstructionSet\"><span class=\"recipe-instruction-span\" data-serverid=\"Instructions\">Repeat this procedure with the second egg. Continue adding the eggs, scraping after each addition, until all 4 are added.<\/span><\/li>\n<li data-serverid=\"InstructionSet\"><span class=\"recipe-instruction-span\" data-serverid=\"Instructions\">After the last egg is added, scrape the bowl once more, then beat at medium-high speed for 30 more seconds.<\/span><\/li>\n<li data-serverid=\"InstructionSet\"><span class=\"recipe-instruction-span\" data-serverid=\"Instructions\">Transfer the batter to the pans of your choice. For layers, divide the batter among the pans. Smooth out the tops with an offset spatula or the back of a tablespoon. For cupcakes, scoop by heaping 1\/4-cupfuls into the prepared muffin tins. <\/span><\/li>\n<li data-serverid=\"InstructionSet\"><span class=\"recipe-instruction-span\" data-serverid=\"Instructions\"> Bake for 40 minutes for a 9&#8243; x 13&#8243; pan; 27 minutes for 9&#8243; layers; 24 minutes for 8&#8243; layers, or 23 to 25 minutes for cupcakes. <\/span><\/li>\n<li data-serverid=\"InstructionSet\"><span class=\"recipe-instruction-span\" data-serverid=\"Instructions\">The cake is done when it&#8217;s golden brown around the edges and just beginning to pull away from the edge of the pan. A toothpick inserted in the center will come out clean.<\/span><\/li>\n<li data-serverid=\"InstructionSet\"><span class=\"recipe-instruction-span\" data-serverid=\"Instructions\">Remove the cake from the oven and place it on a rack to cool before removing it from the pan.<\/span><\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n<div class=\"secondary\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Source : http:\/\/www.kingarthurflour.com\/recipes\/golden-vanilla-cake-recipe Notes : C&#8217;est le g\u00e2teau que j&#8217;utilise pour les g\u00e2teaux de f\u00eate. Je fais la pr\u00e9paration de facon standard en battant les oeufs avec le sucre, puis j&#8217;ajoute les ingr\u00e9dients secs en alternance avec le lait. Ingr\u00e9dients &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=989\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22],"tags":[],"class_list":["post-989","post","type-post","status-publish","format-standard","hentry","category-gateaux"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/989","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=989"}],"version-history":[{"count":3,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/989\/revisions"}],"predecessor-version":[{"id":992,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/989\/revisions\/992"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=989"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=989"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=989"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}