Vanilla Cake
This recipe can use whole eggs or all egg yolks. All egg yolks will give you a very tender, yellow cake. The whole eggs will result in a lighter cake, more similar to a standard vanilla cake.
Yellow Cake or Vanilla Cake
Yield: 12
Ingredients:
- 6 large egg yolks OR 3 large eggs
- 1 cup (8 fl. oz.) milk (divided into 1/4 cup and 3/4 cup)
- 1 ¼ tsp vanilla
- 2 1/2 cups (300 g.) cake flour
- 1 1/2 cups (300 g.) granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 3/4 cup (6 oz) unsalted butter
Instructions:
- Preheat oven to 350F. Line the bottoms of two 8x2 inch cake pans with parchment. Do not grease or flour.
- In a medium/small bowl, whisk together the eggs, 1/4 cup of milk and the vanilla. Set aside.
- In a large bowl, or bowl of a stand mixer fitted with the paddle attachment, whisk together the flour, sugar, baking powder, and salt.
- Add the soft butter, and remaining 3/4 cups of milk. Mix on low until ingredients are moistened and then beat on medium speed (or high with a hand mixer) for 1-2 minutes. Scrap down the sides of the bowl.
- Add the egg mixture in three parts, beating between additions until incorporated. Scrap down bowl. Beat on medium for another 30 seconds.
- Pour evenly into pans (use a scale for accuracy). Bake for 30-40 minutes, until the cake springs back when lightly pressed, or a toothpick inserted in the center comes out clean.
- Remove BEFORE the cake begins to pull away from the sides of the pan. Let cool in pans for 10 minutes, then run a thin knife around the edges to loosen the sides from the pan. Turn out onto a rack and let cool completely.
