Yellow Cake

By charlotteh371

This cake is fairly fragile so the less you handle it the better

jazz it up! Turn this into a 4 layer cake by slicing both cakes horizontally into 2 layers, then spreading a thin layer of raspberry jam between the cut cake layers!

Ingredients

• 3 large eggs
• 1 tbsp. vanilla extract
• 1 cup half and half
• 2 cups cake flour
• 1 2/3 cups sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 12 tbsp. (1 1/2 sticks)unsalted butter, cut into pieces, at room temperature

Preparation

Step 1

Make cake: preheat oven to 350. Generously grease and flour 2 8 inch round cake pans that are at least 2 inches deep. Line bottom of pans with parchment; grease parchment. Lightly beat eggs, vanilla and 1/4 cup half and half.

In a large bowl, using electric mixer on medium-low speed, mix flour, sugar, baking powder and salt. Add butter and remaining 3/4 cup half and half. Beat on high speed for 1 1/2 mins. Scrape down sides of bowl. Add egg mixture in 2 batches, mixing for about 10 secs on low speed after each addition. (don't worry if the batter looks a bit curdled). Divide batter evenly between pans and bake, rotating pans halfway through, until a toothpick inserted in center of cake comes out clean, 35 to 40 mins.
Let cakes cool in pans on a wire rack for 30mins. Run a paring knife around inside edges of pan; turn cakes out onto rack to cool completely.