Yellow Layer Cake 12 inch |
|
 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
A bit unusual mixing technique assures a perfect cake every time. Frost with 2 1/2 to 3 batches of my semi classic buttercream frosting recipe, #14307, any flavor will do, but we like the milk chocolate best. I like to split the cakes and do two more layers of frosting and/or fill the middle with jam. Adapted from Rose Beranabum's The Cake Bible Ingredients:
14 large egg yolks (259 gms) |
2 1/3 cups milk (560 grams) |
5 1/4 teaspoons pure vanilla extract |
7 cups sifted cake flour (700 grams) |
3 1/2 cups superfine sugar (700 grams) |
7 7/8 teaspoons baking powder |
1 3/4 teaspoons salt |
28 tablespoons unsalted butter, cool room temperature (397 gms) |
Directions:
1. Preheat oven to 350 degrees.
2. Grease two 12-inch x 1 1/2 inch cake pans, line bottoms with parchment paper grease bottom and flour entire pan.
3. In a medium bowl lightly combine the yolks, 1/2 cup milk, and vanilla.
4. In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
5. Add the butter and remaining milk.
6. Mix on low speed until the dry ingredients are moistened.
7. Beat for 90 seconds at medium speed to develop cake structure.
8. Stop mixer, scrape down the sides.
9. Gradually add the egg/milk/vanilla mixture in 3 batches, beating 20 seconds after each addition.
10. Stop mixer, scrape down the sides and give it a final mix by hand.
11. Pour the batter in the prepared pans and smooth surface.
12. (Pans will be half full.) Bake 40 to 50 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
13. (The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.
14. Reinvert cakes so that tops are right side up.
15. Cool to room temperature and wrap tightly with plastic wrap.
|
|