Yellow Cake - Base - Cake Bible - 9 x 13

By mariannefeldman

Used for checkerboard cake w/choc base
All Occasion Downy Yellow Butter Cake p39
Base p 492
see master chart p 490 for multiplication for dif pan sizes, baking powder amt & baking times p 492
fin ht just under 1 1/2"

Ingredients

• 8 large egg yolks = 148 grams
• milk: 1 1/3 cup liquid
• vanilla: 3 tsp
• sifted cake flour: 400 grams (replace 2 tbs w/cornstarch if using AP flour)
• sugar: 400 grams
• baking powder: 5 tsp
• salt: 1 tsp
• unsalted butter: softened: 16 tbs

Preparation

Step 1

Preheat oven to 350
In med bowl combine yolks, 1/4 amt of milk & vanilla

In large mixing bowl combine dry ingred & mix on low for 30 sec to blend

Add butter & remaining 3/4 amt of milk

Mix on low speed til ingred are moistened

Increase to medium speed (high speed if using hand mixer) & beat 1 1/2 mins to aerate & develop cakes structure

Scrape down sides

Gradually add egg mixture in 3 batches, beating for 20 sec after each addition

Scrape down sides

Scrape batter into prepared pans & smooth surface w/spatula

The pans will be abt 1/2 full

Bake 35 - 45 mins til tester comes out clean, cake springs back when pressed lightly in center

The cakes should start to shrink from sides of pan only after removal from oven

Let cake cool in pan on racks for 10 mins before loosening sides & inverting onto greased rack

To prevent splitting re invert so tops are up, cool completely before wrapping airtight