Moist yellow cake - Runner up
Submitted by cooksgirl on May 05, 2003 at 6:11 pm

DESCRIPTION
Moist yellow cake - Runner up

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
This recipe is very similar in taste to the Shirley Corriher moist yellow cake that I have already posted. The texture is not quite the same but still very good. The advantages of this cake compared with the Cookwise moist yellow cake are (1) that it makes two layers to start with instead of one layer, (2) only uses 3 eggs instead of 5 eggs, and (3) uses all purpose flour and cornstarch instead of cake flour. It is a very good runner up.

2 1/2 cups bleached all-purpose flour (11 1/4 oz)
1/4 cup cornstarch (1 oz)
4 tsp baking powder
1/2 tsp salt
1 cup whole milk, room temperature (8 1/2 fl. oz)
3 large eggs, room temperature
2 tsp vanilla
2 sticks or 1 cup butter, room temperature
2 cups sugar (14 oz)

Adjust oven rack to middle position and preheat oven to 350. Grease, put parchment paper in, re-grease and flour two 8x2 round cake pans.

Mix milk, eggs and vanilla in a 2-cup glass measuring cup and set aside. Mix flour, cornstarch, baking powder and salt in a large mixer bowl. Beat softened butter into dry ingredients, first on low, then increased to medium, until mixture forms pebble-size pieces.

Add about 1/3 of the milk mixture; beat on low until the mixture is smooth, about 20 seconds. Add remaining milk mixture in two stages, beating 20 seconds after each. After last addition, increase speed to medium speed #5 and beat until batter is just smooth, about 1 minute. Add the sugar; beat until just incorporated, about 30 seconds. Divide batter evenly between the two prepared cake pans.

Bake until toothpick inserted in the center of cake comes clean, about 35-40 minutes. Remove from oven and set on wire rack for 10 minutes. Remove from pans and continue cooling on wire rack.

Notes:

1. I used superfine sugar.
2. I weighed the flour, then sifted it into my kitchen aid mixer bowl with the other dry ingredients.
3. I cut the butter into TBSP size pieces before adding to the dry ingredients.
4. The batter was thick and seemed kind of lumpy when I was putting it into the pans.
5. These were tall 8" layers. Be sure and use 2 inch tall pans instead of 1 1/2 inch pans.
6. It only took 38 minutes in my oven to bake.

Submitted by cooksgirl on May 05, 2003 at 6:11 pm

DESCRIPTION
Moist yellow cake - Runner up

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
This recipe is very similar in taste to the Shirley Corriher moist yellow cake that I have already posted. The texture is not quite the same but still very good. The advantages of this cake compared with the Cookwise moist yellow cake are (1) that it makes two layers to start with instead of one layer, (2) only uses 3 eggs instead of 5 eggs, and (3) uses all purpose flour and cornstarch instead of cake flour. It is a very good runner up.

2 1/2 cups bleached all-purpose flour (11 1/4 oz)
1/4 cup cornstarch (1 oz)
4 tsp baking powder
1/2 tsp salt
1 cup whole milk, room temperature (8 1/2 fl. oz)
3 large eggs, room temperature
2 tsp vanilla
2 sticks or 1 cup butter, room temperature
2 cups sugar (14 oz)

Adjust oven rack to middle position and preheat oven to 350. Grease, put parchment paper in, re-grease and flour two 8x2 round cake pans.

Mix milk, eggs and vanilla in a 2-cup glass measuring cup and set aside. Mix flour, cornstarch, baking powder and salt in a large mixer bowl. Beat softened butter into dry ingredients, first on low, then increased to medium, until mixture forms pebble-size pieces.

Add about 1/3 of the milk mixture; beat on low until the mixture is smooth, about 20 seconds. Add remaining milk mixture in two stages, beating 20 seconds after each. After last addition, increase speed to medium speed #5 and beat until batter is just smooth, about 1 minute. Add the sugar; beat until just incorporated, about 30 seconds. Divide batter evenly between the two prepared cake pans.

Bake until toothpick inserted in the center of cake comes clean, about 35-40 minutes. Remove from oven and set on wire rack for 10 minutes. Remove from pans and continue cooling on wire rack.

Notes:

1. I used superfine sugar.
2. I weighed the flour, then sifted it into my kitchen aid mixer bowl with the other dry ingredients.
3. I cut the butter into TBSP size pieces before adding to the dry ingredients.
4. The batter was thick and seemed kind of lumpy when I was putting it into the pans.
5. These were tall 8" layers. Be sure and use 2 inch tall pans instead of 1 1/2 inch pans.
6. It only took 38 minutes in my oven to bake.