GOLDEN CAKE LAYERS

By yahud

Ingredients

• 2 1/4 cup plus 3 tablespoon sifted CAKE flour (measure after sifting)
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup plus 2 tablespoon unsalted butter at room temperature.
• 1 1/4 cup plus 1 tablespoon sugar
• 2 teaspoon vanilla extract
• 4 large yolks, at room temperature
• 1 large whole egg, at room temperature
• 3/4 cup sour cream, at room temperature

Details

Servings 8

Preparation

Step 1

l. Preheat the oven to 350.F.
2. Lightly grease two 9-inch layer pans with Crisco. Then additionally line with parchment paper circles.
2. Re-sift the flour with the baking soda, baking powder and salt into a small bowl and set aside.
3. Cream the butter, sugar, and vanilla in a medium-size mixing bowl with an electric mixer on medium-high speed until light and fluffy, about TWO MINUTES. Stop the mixer twice to scrape the bowl with a rubber spatula.
4. Add the yolks one at a time, blending for FIVE SECONDS on medium-low speed after each addition. Scrape the bowl each time. Then add the whole egg and mix until blended, TEN SECONDS.
5. Add one-third of the dry ingredients to the butter mixture by stirring them in lightly with the rubber spatula so that the liquid is absorbed. Then turn the mixer on low to blend partially, about FIVE SECONDS. Scrape the bowl.
6. Add half of the sour cream and blend in with several broad strokes of the spatula. Then fold in one-third more dry ingredients by hand, followed by the remaining sour cream, then the rest of the dry ingredients. Turn the mixer to low and blend until the batter is velvety in texture, TEN SECONDS
7. Divide the batter evenly between the prepared pans and place them on the center rack of the oven.
8. Bake until the layers are golden in color and spring back to the touch, and a tester inserted in the center comes out dry; 35 minutes.
9. Cool the layers in the pans on a rack before frosting