Yellow Cake Jun 14 Written By Sarah Truesdell PrintYellow CakeYield: 8-12Author: Sarah TruesdellRecipe adapted from "The Cake Bible" by Rose Levy Beranbaum.Ingredients6 large egg yolks1/4 cup (2 fl. oz.) milk2 tsp vanilla2 1/2 cups (300 g.) cake flour1 1/2 cups (300 g.) granulated sugar2 tsp baking powder½ tsp baking soda¾ tsp salt3/4 cup (6 oz) unsalted butter, very soft.3/4 (6 fl. oz.) milkInstructionsPreheat oven to 350℉. Line the bottoms of two 8x2 inch or 9x2 inch cake pans with parchment. Do not grease or flour. Do not line the sides. In a medium/small bowl, whisk together the egg yolks, 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, baking soda, 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. Do not let cool completely in the pan.Notes:Layers can be frozen for up to 3 months. Wrap tightly in two layers of plastic wrap. Did you make this recipe?Tag @sugarbysarah on instagram and hashtag it #bakewithsarahlaCreated using The Recipes Generator Sarah Truesdell
Yellow Cake Jun 14 Written By Sarah Truesdell PrintYellow CakeYield: 8-12Author: Sarah TruesdellRecipe adapted from "The Cake Bible" by Rose Levy Beranbaum.Ingredients6 large egg yolks1/4 cup (2 fl. oz.) milk2 tsp vanilla2 1/2 cups (300 g.) cake flour1 1/2 cups (300 g.) granulated sugar2 tsp baking powder½ tsp baking soda¾ tsp salt3/4 cup (6 oz) unsalted butter, very soft.3/4 (6 fl. oz.) milkInstructionsPreheat oven to 350℉. Line the bottoms of two 8x2 inch or 9x2 inch cake pans with parchment. Do not grease or flour. Do not line the sides. In a medium/small bowl, whisk together the egg yolks, 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, baking soda, 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. Do not let cool completely in the pan.Notes:Layers can be frozen for up to 3 months. Wrap tightly in two layers of plastic wrap. Did you make this recipe?Tag @sugarbysarah on instagram and hashtag it #bakewithsarahlaCreated using The Recipes Generator Sarah Truesdell
