Yellow Cake - Moist - SC

By mariannefeldman

Bakewise Shirley Corriher
Moist Golden Cake
Dissolved Sugar Method - p 37
Creaming Method - p 124-produces the lightest cake of the 3 methods but also the the trickiest
Two Stage Method - p 126

yield: (1) 9 x 2" round layer

Ingredients

• 4 tbs (2 oz/57g)unsalted butter, cut into 1 tbs (0.5 oz/14 g) pieces
• 1 1/2 cups (10.5 oz/298g) sugar
• 2 tsp (10 ml) vanilla
• 1/3 cup (79 ml) canola oil
• 3 large egg yolks ( 1.95 oz/55g)
• 2 large eggs (3.5 oz/99g)
• 1 3/4 cups (7.1 oz/201g) spooned & leveled cake flour (cake will not work with any other type of flour)
• 1 3/4 tsp (8g) baking powder
• 1/2 tsp (3g) salt
• 1/3 cup (79 ml) buttermilk
• 1/2 cup (118 ml) heavy cream

Preparation

Step 1

TWO STAGE METHOD:
Arrange shelf into lower third of oven, place baking stone on it, preheat oven to 350
Spray a 9 x 2" round cake pan with nonstick spray w/flour & line w/parchment
Stir the eggs, yolks, 3 tbs (45 ml)of the buttermilk & the vanilla together in a med bowl
Mix together the flour, sugar, baking powder & salt in mixer w/whisk attachment on low speed for a full 30 seconds
Add the butter & oil & remaining 2 tbs (30 ml) buttermilk
Mix on low speed to moisten dry ingred then increase to med speed & beat 1 1/2 mins
Scrape down sides & across bottom of bowl
Add 1/3 of the egg mixture & beat for 20 sec
Repeat, adding thirds til until all of the egg mixture is incorporated
Scrape down bowl w/each addition
In a cold bowl w/cold beaters whip the cream til soft peaks form when beater is lifted
Beat just a little beyond this soft peak stage
Stir abt 1/4 of the whipped cream into the batter to lighten it
Then fold the rest of the whipped cream into the batter
Pour the batter into the prepared pan
Drop the pan onto the counter from a height of 4" to knock out air bubbles
Place the cake in the oven on the stone & bake til center springs back when touched, or a toothpick inserted into center comes out clean but moist, abt 40 mins
the center temp should be 209 degrees F if u check by inserting an instant read thermometer
Place cake in pan on rack to cool, abt 10 mins, then shake pan to loosen the cake all around. Spray cooling rack w/non stick spray & invert cake onto rack to finish cooling. Remove parchment, cool completely

CREAMING METHOD:
Prepare pan & oven as above
In mixer on med speed beat the butter to soften.Beat til it is light in color, abt 3 mins
Add the sugar & continue to cream til very light , scraping down sides & across bottom of bowl
While creaming, feel the bowl; if it does not feel cool, place in the freezer for 5 mins, then continue creaming
Beat in the vanilla
On med speed blend in the oil
On lowest speed blend in the egg yolks, one at a time, mixing just to blend
Blend in the whole eggs, one at a time, mixing just to blend
In a med mixing bowl beat the flour, baking powder & salt for a full 30 secs at med speed w/a hand mixer or with a fork or whisk by hand
On the lowest speed, blend over half of the flour mixture into the batter
Continue on lowest speed & blend in half of the buttermilk
Continue adding the remainder of the flour til all is incorporated
Blend in the remaining buttermilk
In a cold bowl with cold beaters whip the cream til soft peaks form when beater is lifted. Beat just a little beyond this soft peak stage
Stir abt 1/4 of the whipped cream into the batter to lighten
Fold the rest of the whipped cream into the batter
Pour into prepared pan
Drop the pan onto the counter from a height of 4" to knock out air bubbles
Place the cake in the oven on the stone & bake til center springs back when touched, or a toothpick inserted into center comes out clean but moist, abt 40 mins
the center temp should be 209 degrees F if u check by inserting an instant read thermometer
Place cake in pan on rack to cool, abt 10 mins, then shake pan to loosen the cake all around. Spray cooling rack w/non stick spray & invert cake onto rack to finish cooling. Remove parchment, cool completely