Fluffyyellowlayercake Recipes

FLUFFY YELLOW LAYER CAKE

Steps:

• 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.
• 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.

LIGHT AND FLUFFY YELLOW CAKE

Steps:

• Preheat oven to 350 degrees. Butter and line two 9-inch round cake pans with parchment. Butter parchment, then flour pans, tapping out excess. Set aside.
• Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium-high speed until pale, 2 to 3 minutes. On medium speed, add eggs yolks one at a time, mixing well after each addition. Add vanilla and mix, scraping down sides of bowl. On low speed, add the flour mixture in three batches, alternating with two batches of buttermilk. Fold in egg whites. Stir with a rubber spatula until the batter is evenly blended.
• Divide batter between pans. Smooth the top of each layer with a small offset spatula.
• Bake until a cake tester inserted into centers comes out clean, 30 to 35 minutes.
• Remove from oven and let cool in pans on wire racks, 20 minutes. Run a knife around edges of cakes to loosen. Invert cakes from pans. Peel off parchment from cakes. Reinvert and let cool completely on racks.

YELLOW LAYER CAKE

Steps:

• 1. Preheat oven to 350°F.
• 2. Grease and flour or line two 9-inch round cake pans ( or 1 10-inch round 3-inch deep) with parchment paper. Set aside.
• 3. In an electric mixer with wire whisk attachment, beat egg whites until soft peaks. Set aside.
• 4. In an electric mixer on medium speed, cream the butter. Gradually add sugar and beat until light in color. Add vanilla. Add egg yolks, one at a time, beating well after adding each one.
• 5. In another bowl, combine flour, baking powder, and salt. Add the flour mixture to the butter mixture alternately with the milk. Begin and end with the flour mixture. Mix until batter is smooth.
• 6. Carefully fold the egg whites into the flour mixture.
• 7. Pour batter into prepared pans. Bake 25-30 mins (55-60 if using 10-inch pan) or until a tester comes out with a fine crumb. Remove pans from oven and place on a wire cooling rack. Cool cakes in pans for 5-10 minutes. Carefully remove cakes from the pans & continue to cool on wire racks. Remove and discard parchment paper before decorating.
• 8. When cool, frost as desired or wrap in foil then plastic wrap for up to two months.
• YIELD: TWO 9-INCH ROUND LAYERS OR ONE 10-INCH 3-INCH DEEP ROUND LAYER OR 24 CUPCAKES.
• SUBSTITUTIONS:.
• Cake Flour Substitute: 2 ½ Cups All-Purpose Flour minus 5 Tablespoons, and Sifted [2 ½ C - 5 TBSP].
• Butter Substitutes: 1 Cup Shortening Plus 2 Tablespoons Water [1 C + 2 TBSP].
• OR 1 Cup Applesauce or Fruit Puree.
• OR ¾ Cup Olive or Vegetable Oil.