20 April 2006

Koji is Three!

All-Occasion Downy Yellow Butter Cake from The Cake Bible

Ingredients (all at room temperature):

6 large egg yolks
1 cup milk
2 1/4 teaspoons vanilla
3 cups cake flour
1 1/2 cups sugar
1 tablespoon + 1 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons softened unsalted butter

350 degree oven

In a medium bowl lightly combine the yolks, 1/4 cup milk and vanilla.

In a large mixing bowl combine the dry ingredients and mix on low speed to blend. Add the butter and the remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes. Scrape down the sides of the bowl. Gradually add the egg mixture in three batches, beating for 20 seconds after each addition to incorporate the ingredients.

Scrape the batter into two 9 inch round cake pans (or make cupcakes!) and smooth the surface with a spatula. The pans will be about 1/2 full. Bake 25-35 minutes or until a tester inserted near the center comes out clean. Let the cakes cook in the pans on racks for 10 minutes. Then loosen the sides with knife or metal spatula, remove from cake pan and let cool completely on a greased wire rack.

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