Ingredients
- 2 large egg yolks = 2 tbs & 1 tsp = 1.25 oz = 37 grams
- milk: 1/3 cup liquid = 2.75 oz = 80 grams
- vanilla: 3/4 tsp = 0.11 oz = 3 grams
- sifted cake flour: 1 cup = 3.5 oz = 100 grams
- sugar: 1/2 cup = 3.5 oz = 100 grams
- baking powder: see p 492 for amt for each cake size
- salt: 1/4 tsp = 0.05 oz = 1.67 grams
- unsalted butter: softened: 4 tbs = 2 oz = 56.75 grams
- Total batter weight: 13.2 oz/379 grams & baking powder
Preparation
Step 1
see book for baking powder amt (p 492) baking time & mult factor for pan sizes (p 490)
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 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 caks 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