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MarilynFL

Carole Walter's Yellow Cake

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Joined: Dec 12, 2005

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Posted to Thread #16863 at 6:04 pm on Nov 15, 2009

"Absolutely The Best Yellow Cake" adapted from Carole Walter's "Great Cakes"

3 (9-inch) layers or 14 servings.

3 cups of sifted cake flour (300 grams of Swan Cake flour) (do NOT use flour + corn starch substitute for cake flour. It doesn't seem to work on this recipe. Harriet (Misplaced In AZ) had a problem with that substitution.)
1 tablespoon baking powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, room temp
2 cups superfine sugar
4 eggs
1 1/2 teaspoons vanilla extract
1 cup whole milk

Place oven rack in lower third of oven. Heat oven to 350 F.

Sift together flour, baking powder and salt; set aside.

Cut butter into 1-inch pieces; place in bowl of electric mixer. Beat on medium-high speed until smooth and light in color, 1.5 to 2 minutes. Add sugar, 1 tablespoon at a time, beating well after each addition and scraping bowl occasionally, about 8 minutes.

Add eggs, 1 at a time, beating 1 minute after each addition and scraping sides of bowl as needed. Blend in vanilla; reduce speed to medium-low.

Add in flour mixture in 4 parts, alternating with milk, starting and ending with the flour and beating just until incorporated after each addition.

Spoon batter into three 9-inch buttered cake pans; bake until cake is golden brown on top and tester inserted in the center of the cake comes out clean, about 35 minutes.

Place cake pans on cooling racks; cool to room temperature. Turn cake out onto rack to cool completely. Cake may be stored in an airtight container up to 5 days.

Ice with buttercream and fill with curd or fruit filling.


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