Yellow Cake - CI

By norsegal8

To quickly bring the eggs and milk to room temperature (65 degrees), submerge them in a bowl of warm water for about 10 minutes after mixing them together. Adding the butter pieces to the mixing bowl one at a time prevents the dry ingredients from flying up and out of the bowl.

Ingredients

• 4 large eggs, room temperature
• 1/2 cup whole milk, room temperature
• 2 teaspoons vanilla extract
• 1 3/4 cups (7 ounces) cake flour
• 1 1/2 cups (10 1/2 ounces) sugar
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 16 tablespoons unsalted butter, cut into 16 pieces and softened

Details

Servings 2

Preparation

Step 1

1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line with parchment paper, grease parchment, and flour pans.

2. Whisk eggs, milk, and vanilla together in bowl. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute.

3. Add half of egg mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining egg mixture, and beat until incorporated, about 30 seconds (batter may look slightly curdled). Give batter final stir by hand.

4. Divide batter evenly between prepared pans and smooth tops with rubber spatula. Bake until tops are light golden and toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pans halfway through baking. Let cakes cool in pans on wire rack for 10 minutes. Let cakes cool in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and let cool completely on rack, about 2 hours.