Fluffy Yellow Layer Cake
1 hr 20 min + 1 hr 40 min cooling
Serves 10 to 12 (Makes two 9-inch cake layers)
A tender, high-rising yellow layer cake made with whipped egg whites folded into a rich yolk-and-butter batter.
| prepAdjust oven rack to middle position and heat oven to 350°F / 175°C | ||||||
| prepGrease two 9-inch round cake pans and line bottoms with parchment | ||||||
| prepGrease parchment, dust pans with flour, knock out excess | ||||||
| 2 1/2 cups (283 g) cake flour, plus extra for dusting pans | Whisk flour, leaveners, salt & sugar | Pour butter mixture into dry, mix until smooth | Fold whites into batter until no streaks remain | Divide batter, tap pans to release bubbles | Bake 350°F / 175°C, 20-22 min | Cool in pans 10 min, unmold, cool 1 1/2 hr |
| 1 1/4 teaspoons baking powder | ||||||
| 1/4 teaspoon baking soda | ||||||
| 3/4 teaspoon table salt | ||||||
| 1 1/2 cups sugar (for flour mixture) | ||||||
| 10 tablespoons (1 1/4 sticks) / 140 g unsalted butter, melted and cooled slightly | Whisk butter, buttermilk, oil, vanilla & yolks | |||||
| 240 ml buttermilk, room temperature | ||||||
| 45 ml vegetable oil | ||||||
| 2 teaspoons vanilla extract | ||||||
| 6 large egg yolks, room temperature | ||||||
| 3 large egg whites, room temperature | Beat whites to foamy, add sugar to stiff peaks | |||||
| 1/4 cup sugar (for egg whites) | ||||||
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