FLUFFY YELLOW CAKE

By cuznvin

Ingredients

• 10 OUNCES CAKE FLOUR
• 1 1/4 TEASPOONS BAKING POWDER
• 1/4 TEASPOON BAKING SODA
• 3/4 TEASPOON SALT
• 12 1/4 OZ SUGAR
• 5 OZ BUTTER, MELTED AND COOLED
• 1 CUP BUTTERMILK
• 3 TABLESPOONS VEGETABLE OIL
• 2 TEASPOONS VANILLA EXTRACT
• 6 EGG YOLKS, PLUS 3 EGG WHITES

Preparation

Step 1

GREASE AND FLOUR TWO 9 INCH PANS

WHISK FLOUR, BAKING POWDER AND SODA, SALT AND 1 1/2 CUPS SUGAR IN A LARGE BOWL.

IN A 4 CUP MEASURE WHISK TOGETHER MELTED BUTTER, BUTTERMILK, OIL, VANILLA AND EGG YOLKS.

IN STAND MIXER WITH WHISK ATTACHMENT, BEAT EGG WHITES UNTIL FOAMY. WITH MACHINE RUNNING GRADUALLY ADD 1/4 CUP SUGAR UNTIL STIFF PEAKS FORM. TRANSFER TO BOWL

IN SAME BOWL, ADD FLOUR AND USING WHISK ATTACHMENT AT LOW SPEED ADD LIQUIDS. MIX UNTIL ALMOST INCORPORATED. SCRAPE DOWN BOWL. WITH MIXER ON MEDIUM LOW BEAT UNTIL SMOOTH, 10 TO 15 SECONDS.

USING SPATULA , STIR 1/3 OF WHITES INTO BATTER. THEN ADD REMAINING WHITES AND FOLD IN.

DIVIDE BATTER EVENLY INTO PANS. TAP PANS TO DISLODGE ANY AIR BUBBLES.

BAKE UNTIL LAYERS BEGIN TO PULL AWAY FROM SIDE OF THE PANS. ABOUT 20-22 MINUTES