Sometimes, you come by a recipe in such a backwards way that the only explanation must be that you were meant to make this dish. This was the case with Tender Yellow Cake.
Ingredients
- 3 large eggs separated and at room temperature
- 1 1/2 cups sugar
- 2 1/4 cups cake flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup neutral oil, plus 1 tablespoon
- 1 cup half&half, whole milk (1 or 2% work also)
- 1 1/2 teaspoons pure vanilla extract
Directions
- Preheat oven to 350°F.
- Prepare three 8 or two 9-inch round baking pans, butter or use cooking spray the bottoms and line with parchment rounds, butter or spray again bottoms and sides and dust with flour.
- Beat egg whites until frothy then add 1/2 cup of the sugar (reserving the rest) a tablespoon at a time until egg whites are stiff and glossy. Set aside.
- Sift flour, remaining 1 cup sugar, baking powder and salt into large mixing bowl if you are using a hand held mixer or into bowl of stand mixer fitted with paddle attachment. Add the oil, milk, egg yolks and the vanilla. Beat for 2 minutes on medium speed, mixture will be quite thick. I actually prefer to use a hand held mixer for this recipe.
- Fold in egg whites and distribute into the baking pans. Bake for 30-35 minutes. Cool for 10-20 minutes in the pan then turn out onto cake rack to cool completely. Note; I highly recommend using a soaking syrup (simple syrup flavored as you like) brushed on the layers. The cake is similar to a sponge cake and needs a little extra moisture. If using a fruit filling like berries you can skip the syrup.