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Ingredients
- 4 large eggs, room temperature
- 1/2 cup whole milk, room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups sifted cake flour
- 1 1/2 cups sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 pound unsalted butter, softened, each stick cut into 8 pieces
Details
Servings 10
Preparation
Step 1
1. Heat oven to 350.
2. Generously grease 2 9" cake pans and cover bottoms with rounds of parchment paper. Grease parchment, dust pans with flour.
3. Beat eggs-vanilla; measure out 1 cup and set aside.
4. Combine flour-salt in bowl of standing mixer fitted with paddle attachment; mix on lowest speed to blend, about 30 seconds. With mixer still running, add butter one piece at a time; mix until butter and flour begin to clump together and look sandy and pebbly, with pieces about the size of peas, 30-40 seconds after all butter is added.
5. Add reserved 1 cup egg mixture and mix until incorporated, 5-10 seconds. Increase speed to medium-high and beat until light and fluffy, about 1 min. Add remaining egg mixture in slow steady stream, about 30 seconds. Stop mixer and thoroughly scrape sides and bottom. Beat on medium-high until thoroughly combined and batter looks slightly curdled, about 15 seconds longer. Pour into cake pans; spread to sides of pan and smooth with rubber spatula.
6. Bake until light golden and tester tests clean, 20-25 mins (may mound slightly - will level when cooled.) Cool on rack 10 mins, then completely on rack out of pans.
2 9-inch cakes
This was outstanding. Worth the fat.
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