Yellow Cake

[claire797]

Yellow Cake

After making at dozens of yellow cakes that were either too dry, too heavy, too moist or not fine crumbed enough, I discovered this recipe. Finally! A yellow cake that borders on perfection.

This recipe makes one 9X2 inch round cake. Double it for a full-size layer cake.

• 2 large eggs, room temperature
  
• 1/4 c whole milk, room temperature
  
• 1 tsp good vanilla extract
  
• 1 c plus 2 T sifted plain cake flour
  
• 3/4 c sugar
  
• 1 tsp baking powder
  
• 1/4 tsp salt
  
• 1/2 c unsalted butter, softened, each stick cut into 8 pieces
  

Preheat oven to 350. Butter and flour a 9 inch round pan.

Beat the eggs, milk, and vanilla with a in a small bowl; measure out 1/2 cup of this mixture and set aside. Combine the flour, sugar, baking powder, and salt in the bowl of a Kitchenaid with paddle attachment; mix on the lowest speed to blend -- just a quick whir to blend dry ingredients.

With the mixer running at the lowest speed, add the butter one piece at a time; mix until the butter and flour begin to clump together and look sandy and pebbly, with pieces about the size of peas. Add reserved 1/2 cup of egg mixture and mix at the lowest speed until incorporated, 5 to 10 seconds. Increase the speed to medium-high and beat until light and fluffy, about 1 minute. Add the remaining egg mixture in a slow steady stream, about 30 seconds. Stop the mixer and scrape the sides and bottom of bowl. Beat on medium-high until thoroughly combined and the batter looks slightly curdled, about 15 seconds.

Pour batter into prepared pan and bake for about 20 minutes.

( RG744 )