Rich & Tender Yellow Layer Cake -- Best Recipes

[ Show ]

Support VoyForums

[ Shrink ]

VoyForums Announcement: Programming and providing support for this service has been a labor of love since 1997. We are one of the few services online who values our users' privacy, and have never sold your information. We have even fought hard to defend your privacy in legal cases; however, we've done it with almost no financial support -- paying out of pocket to continue providing the service. Due to the issues imposed on us by advertisers, we also stopped hosting most ads on the forums many years ago. We hope you appreciate our efforts.

Show your support by donating any amount. (Note: We are still technically a for-profit company, so your contribution is not tax-deductible.) PayPal Acct: Feedback:

Donate to VoyForums (PayPal):

08/ 1/25 12:40am [ Login ] [ Contact Forum Admin ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: 1, 2, 3 ]

[ Next Thread | Previous Thread | Next Message | Previous Message ]

Date Posted: 03/ 4/07 11:34:34am
Author: CB
Subject: Rich & Tender Yellow Layer Cake

Rich & Tender Yellow Layer Cake - Cooks Illustrated

4 eggs, room temp
1/2 c. whole milk, room temp
2 tsp. vanilla
2 1/4 c. sifted cake flour *
1 1/2 c. sugar
2 tsp. baking powder
3/4 tsp. salt
2 sticks butter, softened, each stick cut into 8 pieces

Beat eggs, milk and vanilla with fork, measure out 1 cup of that mixture and set aside. Combine flour, sugar, baking powder and salt in bowl of stand mixer, mix on lowest speed 30 seconds. Add butter one piece at a time, mix until it begins to clump and look sandy, with pieces about the size of peas - about 30-40 seconds after all butter added. Add reserved 1 cup of egg mixture and mix at lowest speed 5-10 seconds. Increase speed to med-hi (6 on kitchenaid) and beat till light and fluffy, about 1 min. Add remaining egg mix in slow, steady stream, about 30 seconds. Stop mixer and scrape down. Beat on med-hi till batter looks slightly curdled, about 15 seconds longer. Pour into greased 9" pans lined with parchment or wax paper, then greased and floured. Bake 20-25 min at 350�. Cake may mound slightly but will level when cooled. Cool on rack 10 min., then loosen with knife and invert - re-invert on rack to cool.

* I usually don't sift but shake the flour into the measuring cup using a spoon and then shake it out of the measuring cup into the bowl.

[ Next Thread | Previous Thread | Next Message | Previous Message ]