Golden Cake Layers
Source of Recipe
Perfect Cakes by Nick Malgieri
Recipe Introduction
I've been trying to find a "go-to" recipe for yellow cake and, honestly, this probably isn't it. It is a little dry and not as fine a crumb as I would really like. The lemon extract is an odd note when using chocolate frosting, though it would be good with some other frosting, I think. If I do make this again, I would use all vanilla extract with chocolate frosting. It was the best one of the bunch that I tested along with his Buttermilk Cake Layers and Alana's Yellow Cake.
List of Ingredients
2 1/2 c. flour
2 t. baking powder
1/2 t. salt
12 T. (1 1/2 sticks) sweet butter, softened
1 1/3 c. sugar
1 t. vanilla extract
1 t. lemon extract
6 large egg yolks
1 c. milk
Recipe
Preheat oven to 350 degrees. Grease 2 9" cake pans and line with parchment paper.
Mix the flour, baking powder and salt. Set aside.
Beat the butter and sugar in a mixer on medium speed for 5 minutes, scraping as necessary. Add the extracts and then the egg yolks, one at a time, beating well after each. Reduce speed to low and add 1/3 of the flour mixture, then 1/2 of the milk, mixing well and scraping down after each addition. Add another 1/3 of the flour, the rest of the milk and the remaining flour, continuing to scrape down. Pour the batter into the pans and bake for 30-35 minutes until they pass the toothpick test. Cool on a rack for 5 minutes, then remove from pan and cool completely on racks.
NOTE: Use the same day as baking, or double wrap and freeze for longer storage.
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