David's Yellow Cake
After trying different cake recipes that I thought were too dry, I decided to try making up one of my own.
After trying different cake recipes that I thought were too dry, I decided to try making up one of my own.
- Carbohydrate 485.832100080784 g
- Cholesterol 1095.41166697858 mg
- Fat 117.876850118317 g
- Fiber 8.15591689531008 g
- Protein 56.6734316648615 g
- Saturated Fat 67.5328367414664 g
- Serving Size 1 1 - 8 inch layer (937g)
- Sodium 818.030834022809 mg
- Sugar 477.676183185473 g
- Trans Fat 8.88199234175791 g
- Calories 3251 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. Sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
- Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks.
Using eight egg yolks instead of whole eggs fundamentally alters the protein structure and moisture retention of a baked cake, yielding a dense, tender crumb and a rich golden color.
- Weigh the cake flour rather than scooping it with a measuring cup to prevent excess flour compaction, which creates a dry, heavy crumb.
- Ensure the butter and sugar are beaten at medium speed for a full five minutes until the mixture turns pale and increases significantly in volume, incorporating the air pockets needed for the baking powder to expand.
- Incorporate the egg yolks one at a time to allow the fat in the yolks to emulsify fully with the creamed butter without breaking the emulsion.
- Alternate adding the dry flour mixture and the milk in three separate additions, starting and ending with the flour, to prevent gluten overdevelopment and batter separation.
- Bake at 350 degrees F and test for doneness by pressing the top center of the layers; if the surface springs back immediately without leaving an indentation, the internal structure is set.
Cool the baked layers inside their pans for exactly 15 minutes before inversion to let the crumb stabilize without sticking. Run a thin metal spatula around the interior perimeter to release any adhered edges before turning the cakes onto wire racks.
