Golden Cake Layers -- from Rosie's Baking Book

Submitted by: jej
Last Updated: 3/11/2005

Rosie says: "Remember the beautiful slice of cake on the box of Betty crocker cake mix? I used to look at it and think that I could never make anything quite so perfect, but this cake not only looks good, it tastes a whole lot better. Although all-purpose flour can, in most cases, be substituted for cake flour (1 cup all-purpose equals 1 cup plus 2 tablespoons cake), I highly recommend using cake flour in this recipe -- it greatly contributes to the delicacy of texture."

2-1/4 cups plus 3 tablespoons sifted cake flour (measure after sifting)
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, at room temperature
1-1/4 cups plus 1 tablespoon sugar
2 teaspoons vanilla extract
4 large yolks, at room temperature
1 large whole egg, at room temperature
3/4 cup sour cream, at room temperature

1. Preheat the oven to 350ýF. Lightly grease two 8-inch round layer pans with vegetable oil or butter, or line them with parchment circles or inserts. (I'd line layer pans regardless, to insure the cake comes out of the pan perfectly.)

2. Resift the flour with the baking soda, baking powder, and salt into a small bowl.

3. Cream the butter, sugar, and vanilla in a medium-size mixing bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Stop the mixer twice to scrape the bowl with a rubber spatula.

4. Add the yolks one at a time, blending for 5 seconds on medium-low speed after each addition. Scrape the bowl each time. Then add the whole egg and mix until blended, 10 seconds.

5. Add one-third of the dry ingredients to the butter mixture by stirring them in lightly with the rubber spatula so that the liquid is absorbed. Then turn the mixer on low to blend partially, about 5 seconds. Scrape the bowl.

6. Add half of the sour cream and blend in with several broad strokes of the spatula. Then fold in one-third more dry ingredients by hand, followed by the remaining sour cream, then the rest of the dry ingredients. Turn the mixer to low and blend until the batter is velvety in texture, 10 seconds.

7. Divide the batter evenly between the prepared pans and place them on the center rack of the oven.

8. Bake until the layers are golden in color and spring back to the touch, and a tester inserted in the center comes out dry, 35 minutes.

9. Cool the layers in the pans on a rack before frosting.

Makes 12 to 16 servings when frosted.