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Go To Yellow Cake




Source of Recipe


Clare Osdene Schapiro in the Richmond Times Dispatch


Recipe Introduction


This cake appeared in the paper along with a recipe for caramel frosting under the title 'Caramel Cake'. There is nothing about this cake that is 'caramel', but it is a very good, plain yellow cake - one that I think may become my 'go to' yellow cake. It has a nice, moist crumb without being 'wet' and the texture stayed good for a couple of days.



List of Ingredients




2 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups sugar
1 cup butter, room temperature
4 large eggs, separated
1 cup milk
1 teaspoon pure vanilla extract


Recipe



Preheat oven to 350°. Prep three 9 or 8-inch cake pans with baking spray and parchment paper.

Mix the flour, baking powder and salt and set aside. In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy. Add the yolks, one at a time, beating well after each. Add the vanilla and mix. Alternate adding the dry ingredients and the milk, starting and ending with the dry ingredients. In a separate bowl, beat the egg whites to stiff peaks and fold gently into the batter. Pour the batter into the pans and bake until they pass the toothpick test, about 20 - 30 minutes. Cool in pans for 10 minutes, then remove from pans and cool completely on a wire rack.

Makes 10-12 servings.