Thursday, October 11, 2007

Yellow Cake, Take 2

I searched for another yellow cake recipe to try, even though the last blunder was my doing, and didn't have much to do with the recipe. This time the cake has a more refined texture and is more like a store bought pound cake (but not quite as heavy.) The batter was tasty, pretty rich, with all those eggs. I think next time I will add a little more milk. Maybe it would be better if I used whole milk, but I always have skim in the house...

Yellow Cake Second Take

1 c butter, cut into pieces
1 1/2 c. sugar
9 egg yolks
3/4 c. milk
1 1/2 tsp. vanilla
2 c. cake flour, sifted
2 tsp. baking powder
1/2 tsp. salt

1. Preheat oven to 350.
2. Grease and flour two cake pans. (I also put parchment paper in the bottom, but I don't think it's really necessary.)
3. Stir together flour, baking powder and salt.
4. In a large bowl cream butter and sugar until fluffy.
5. Beat in yolks one at a time.
6. Mix in vanilla.
7. Add the milk and flour mixture alternatively in thirds, beating after each addtion. (Here I sifted in the flour, to get an extra sift in.)
8. Mix until just incorporated.
9. Pour batter into pans.
10. Cook for 25-30 mins. (I'm not sure how long I cooked it, the timer went off and I didn't hear it.)

I put some cream cheese frosting in between the layers, just to have something to separate them. I think this is a good recipe. I think I'll just be tweaking it from now on...I'll try adding more milk first. My dad said that yellow cakes can be colored with saffron tea, but this cake is yellow enough I think.

No comments: