Moist Yellow Cake by cooksgirl

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Moist Yellow Cake
Submitted by cooksgirl on April 22, 2003 at 5:52 pm

DESCRIPTION
Moist Yellow Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
This recipe from Shirley Corriher's cookbook, CookWise. I have not changed the ingredients but have added the weights she quotes in earlier pages. This is a tall cake and can be split in half and then iced for a two layer cake.

"Do you love a featherlight, airy cake, or do you like fine, close, silky texture and melt-in-your-mouth tenderness enough to give up a little lightness for that smoothness?

If lightness is your first concern, you should choose a mixing method like creaming that gives prime importance to volume and aeration. On the other hand, if you are a texture person, you should choose the two-stage method, which prevents gluten development." From page 141 of CookWise.

I have included the directions for both the creaming method and the two-stage method. The ingredients are the same. I have not made the creaming method cake since I am a texture person and have been very happy with her two-stage method cake.

2 large eggs, room temperature (3 1/2 oz)
3 large egg yolks, room temperature (2 oz)
6 TBSP and 2 TBSP buttermilk, 1/2 cup total, room temp (4 1/2 fl. oz)
1 tsp vanilla
1 1/2 cups cake flour (7 oz)
1 1/3 cup sugar (9 1/2 oz)
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, room temperature (1 stick)
1/3 cup oil (2 1/2 fl. oz)

Place oven rack in lower third of oven and preheat oven to 350.

Grease, put parchment paper, grease and flour a 9x2 round cake pan. This cake will rise 2 inches while baking so be sure you have a 9x2 pan instead of a 9x1-1/2 pan. Stir the eggs, yolks, vanilla and 6 TBSP of buttermilk together in a 2 cup glass pyrex measuring cup.

Mix the flour, sugar, baking powder and salt in mixer with the WHISK attachment on low speed for 30 seconds. Add the butter, oil and remaining 2 TBSP buttermilk. Mix on low to moisten the ingredients, about 10 seconds. Increase speed to medium (speed #5) and beat for 1 1/2 minutes. Scrape down the sides. Add a third of the egg mixture and beat on medium (speed #5) for 20 seconds. Scrape down the sides and repeat two more times.

Pour the batter into prepared pan and bake for 35-38 minutes until a tester inserted within an inch of the center comes out clean and the cake springs back when lightly pressed in the center. (This takes closer to 40 minutes in my oven) The cake probably won't shrink from the sides until after it's out of the oven.

Cool in pan for 10 minutes. Invert on cooling rack and continue cooling.

Place the mixer bowl and whisk beater in the freezer. Measure the sugar into a ziploc bag, seal and place in the freezer to chill for about 20 minutes.

Place a shelf at the top of the lower third of the oven and preheat to 350.

Grease, put parchment paper in, grease and flour a 9x2 round cake pan.

Sift flour, baking powder, and salt 3 times. Measure buttermilk in a glass measuring cup and add the vanilla.

Cream the butter on medium speed in a mixer with the whisk attachment until light in color, about 3 minutes. Add the sugar in a steady stream with the mixer running. Continue beating the butter-sugar mixture for 3-4 minutes, scraping down the sides of the bowl once. Add the eggs and the yolks one at at time, beating on medium speed for about 30 seconds after each addition. Continue to beat until the mixture is light and airy looking, another 1-2 minutes.

Remove the bowl from the mixer and stir in the oil. Fold in half the flour mixture with a large rubber spatula. Scrape down the sides of the bowl, then fold in half of the buttermilk-vanilla mixture. Fold in the remaining flour and scrape down, then the remaining buttermilk-vanilla mixture.

Pour the batter into the prepared pan. Smooth the batter with the rubber spatula, leaving the edges a tiny bit higher than the center. Bake until a toothpick inserted an inch from the center comes out clean, about 35 minutes. The sides should just begin to pull away from the pan when you place the cake on the rack to cool.

Let cool in pan for 10 minutes. Invert and turn over to continue cooling on rack.

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