- 2
- 15 mins
- 50 mins
Ingredients
- 4 large eggs, room temperature (200g) (very important)
- 2 cups white sugar (400g)
- 2 cups cake flour (250g) or sub all purpose flour (260g)
- 2 tsp baking powder (10g)
- 1/4 tsp salt (2g)
- 1 cup whole milk (8 fl oz)
- 8 tbsp butter (112g)
- 1 tbsp vanilla extract
Preparation
Step 1
Preheat your oven to 350℉ with a rack in the middle position. Grease two 8" circular cake pans.
Whip the room temperature eggs in your mixer on high speed (using the whip attachment), until foamy. Very slowly, pour in the sugar. Continue to whip until the mixture reaches the ribbon stage (when you lift the whisk out, the mixture with flow off in a wide, thick, pale yellow ribbon), about 5 to 7 minutes.
Add in the flour, baking powder, and salt, and mix on low speed until combined.
Put the milk and butter in a medium microwave safe bowl (or in a pot on the stove top), and heat until the butter is melted and the mixture is hot.
Whisk 2 cups of the cake batter into the hot milk mixture. Add it all back into the remaining batter.
Add the vanilla and mix until evenly combined.
Pour the batter evenly between the two cake pans.
Doubling the recipe isn't recommended unless you have a very large bowl attached to your mixer, because of the need for the egg mixture to reach a certain volume.