American

Ingredients for 1 servings:

• 200 g flour
• ½ tsp baking soda
• ½ tsp salt
• 75 ml buttermilk
• ½ tsp vanilla extract
• 80 g butter, soft
• 100 g sugar
• 1 large egg(s)
• 200 g powdered sugar
• 1 tbsp milk
• 2 tsp lemon juice
• ¼ tsp vanilla extract
• 20 g cocoa powder
• 2 tbsp milk

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

with a black and white cast

Preheat the oven to 180°C (top/bottom heat) and line a baking sheet with parchment paper. Mix the flour, baking soda, and salt. In a small bowl, combine the buttermilk and vanilla extract. Cream the softened butter with the sugar for about 3 minutes until creamy, then add the egg and mix well. Alternate between the buttermilk and vanilla extract mixture and the flour mixture. Using a tablespoon, place 6 equal-sized mounds of batter on the baking sheet, leaving enough space between them as they will spread out a bit. Place in the preheated oven and bake for about 15-17 minutes; they should be golden brown. The center should be firm when pressed, and make sure the crust doesn’t get too brown. Remove from the oven and let cool on a wire rack. For the glaze, first mix the powdered sugar with 1 tablespoon of milk, lemon juice, and vanilla extract. If the mixture is still a bit too firm, you can add a little more milk. It should be a thick, not too runny mixture. Divide the mixture and add cocoa powder to one half, then mix with 1-2 tablespoons of milk. This should also be thick. Spread half of each American cake with the black and half the white icing. I always use a small spatula to smooth it out. Let the icing dry. My American cakes need to be a bit larger; the batter makes 6 for me. Of course, you can make smaller ones if you like.