Prep 20 mins
Cook 45 mins
A bit unusual mixing technique assures a perfect cake every time. Frost with 2 1/2 to 3 batches of my semi classic buttercream frosting recipe, #14307, any flavor will do, but we like the milk chocolate best. I like to split the cakes and do two more layers of frosting and/or fill the middle with jam. Adapted from Rose Beranabum's "The Cake Bible"
- 14 large egg yolks (259 gms)
- 2 1⁄3 cups milk (560 grams)
- 5 1⁄4 teaspoons pure vanilla extract
- 7 cups sifted cake flour (700 grams)
- 3 1⁄2 cups superfine sugar (700 grams)
- 7 7⁄8 teaspoons baking powder
- 1 3⁄4 teaspoons salt
- 28 tablespoons unsalted butter, cool room temperature (397 gms)
- Preheat oven to 350 degrees.
- Grease two 12-inch x 1 1/2 inch cake pans, line bottoms with parchment paper grease bottom and flour entire pan.
- In a medium bowl lightly combine the yolks, 1/2 cup milk, and vanilla.
- In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
- Add the butter and remaining milk.
- Mix on low speed until the dry ingredients are moistened.
- Beat for 90 seconds at medium speed to develop cake structure.
- Stop mixer, scrape down the sides.
- Gradually add the egg/milk/vanilla mixture in 3 batches, beating 20 seconds after each addition.
- Stop mixer, scrape down the sides and give it a final mix by hand.
- Pour the batter in the prepared pans and smooth surface.
- (Pans will be half full.) Bake 40 to 50 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
- (The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.
- Reinvert cakes so that tops are right side up.
- Cool to room temperature and wrap tightly with plastic wrap.