2 1/2 cups cake flour , plus extra for dusting pans
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon table salt
1 3/4 cup sugar
1 1/4 stick unsalted butter, melted and cooled slightly
1 cup buttermilk, room temperature
3 tablespoons vegetable oil
2 teaspoons vanilla
6 large egg yolks
3 large egg whites
Instructions
Adjust oven rack to middle position and heat oven
to 350 degrees. Grease two 9-inch-wide by 2-inch-
high round cake pans and line bottoms with
parchment paper. Grease paper rounds, dust pans
with flour, and knock out excess. Whisk flour,
baking powder, baking soda, salt, and 1 1/2 cups
sugar together in large bowl. In 4-cup liquid
measuring cup or medium bowl, whisk together
melted butter, buttermilk, oil, vanilla, and
yolks.
In clean bowl of stand mixer fitted with whisk
attachment, beat egg whites at medium-high speed
until foamy, about 30 seconds. With machine
running, gradually add remaining 1/4 cup sugar;
continue to beat until stiff peaks just form, 30
to 60 seconds (whites should hold peak but mixture
should appear moist). Transfer to bowl and set
aside.
Add flour mixture to now-empty mixing bowl fitted
with whisk attachment. With mixer running at low
speed, gradually pour in butter mixture and mix
until almost incorporated (a few streaks of dry
flour will remain), about 15 seconds. Stop mixer
and scrape whisk and sides of bowl. Return mixer
to medium-low speed and beat until smooth and
fully incorporated, 10 to 15 seconds.Using rubber
spatula, stir 1/3 of whites into batter to
lighten, then add remaining whites and gently fold
into batter until no white streaks remain. Divide
batter evenly between prepared cake pans. Lightly
tap pans against counter 2 or 3 times to dislodge
any large air bubbles.
Bake until cake layers begin to pull away from
sides of pans and toothpick inserted into center
comes out clean, 20 to 22 minutes. Cool cakes in
pans on wire rack for 10 minutes. Loosen cakes
from sides of pans with small knife, then invert
onto greased wire rack and peel off parchment.
Invert cakes again and cool completely on rack,
about 1 1/2 hours.
Originally Submitted
10/2/2010
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