This is inspired by Cake Bible, Beranbaum, cc 1988
6 large Egg Yolks (4 oz)
1 cup milk
2 1/2 teaspoons vanilla
3 cups cake flour, sifted first then measure
1 1/2 cups sugar
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
12 tablespoons unsalted butter

Preheat oven 350º F
In medium bowl lightly combine the yolks, 1/4 cup milk, and vanilla.

In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining 1/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 1/2 minutes to aerate and develop cake structure.

Scrap sides and gradually at egg mixture in three batches, beating 20 seconds after each addition to incorporate the mixture. Again scrape sides.

Pour batter into prepared pans, smoothing surface toward the sides of the pan. Pans should be about 1/2 full.

Bake in 350F oven for 25  – 35 minutes, until tester inserted in the center comes out clean–cake should spring back when lightly touched in center.

Place on cooling rack for 10 minutes before attempting to remove from the pan. Loosen sides first with small metal spatula and invert onto greased wire racks (this is new to us from Cake Bible). Flip over once more so cakes are resting on bottoms on a cooling rack.



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