Yellow Cake - Base - (2) 9" round pans

By mariannefeldman

The Cake Bible p39
base p 492
All Occasion Downy Yellow Butter Cake



(2) 9" x 1 1/2" pans greased, bottom lined w/parchment, greased again & floured
Each fin layer will be 1 1/4" high

Ingredients

• Ingredients Measure Weight
• Room temp Volume ounces grams
• 6 large egg yolks 3.5 fl oz 4 oz 112g
• milk 1 liq cup 8.5 oz 242g
• vanilla 2 1/4 tsp - 9g
• sifted cake flour 3 cups 10.5 oz 300g
• sugar 1 1/2 cups 10.5 oz 300g
• baking powder 1 tbs & 1 tsp - 19.5g
• salt 1/4 tsp - 5g
• unsalted butter 12 tbs 6 oz 170g
• (must be softened)

Preparation

Step 1

Preheat oven to 350
In a medium bowl lightly combine the yolks, 1/4 cup milk & vanilla
In a large mixing bowl combine the dry ingred & mix on low speed for 30 sec to blend
Add the butter & remaining 3/4 cup milk
Mix on low speed til the dry ingred are moistened
Increase to med speed (high speed if using a hand mixer) & beat for 1 1/2 mins to aerate & develop the cake's structure
Scrape down the sides
Gradually add the egg mixture in 3 batches, beating for 20 sec after each addition to incorporate ingredients & strengthen structure
Scrape batter into prepared pans & smooth surface w/spatula
The pans will be abt 1/2 full
Bake 25 -m 35 mins or until tester inserted near center comes outclean & cake springs back when pressed lightly in center
The cakes should start to shrink from the sides of the pans only after removal from the oven
Let the cakes cool in pan on racks for 10 mins
Loosen the sides w/a small metal spatula & invert onto greased wire racks
To prevent splitting reinvert so that the tops are up & cool completelt before wrapping airtight
Store: 2 days room temp, 5 days refrig, 2 months frozen