Buttery Yellow Cake

Buttery Yellow Cake - 

6 servings.

Makes one round layer.  This is perfect for serving with whipped cream and strawberries.  This is the "Rich and Tender Yellow Cake" from Cook's Illustrated, but with less flour.   Someone posted this on line as a sponge cake, but it's not a sponge.  It's dense and buttery.    It is important to use cake flour!


Ingredients:

2 large eggs
1/4 C milk
1 tsp vanilla extract

1 C cake flour
1 tsp baking powder
3/4 C sugar
1/4 tsp salt (heaping) - if you double recipe, use 3/4 tsp salt

1/2 C (1 stick) good butter, cut into 8 pieces and softened a bit

1.  Preheat oven to 350 degrees
2.  Butter a 9" round cake pan - and line bottom with parchment paper (also butter the parchment paper)
3.  Whisk the eggs, milk, and vanilla together in small bowl; set aside.
4.  Place dry ingredients into mixer bowl.  With the mixer running at the lowest speed, add the butter to the dry ingredients, one piece at a time; continue mixing until the butter is reduced to the size of small peas, or the mixture almost looks like course sand.
5.  Add the wet mixture, one half at a time, and mix thoroughly after each addition.
6.  Pour batter into prepared cake pan.  Bake 20-23 minutes.  Let cool in pan about 20 minutes.  Run knife around edges and turn cake out on to a cooking rack.

So good with plenty of strawberries,  and a dollop of whipped cream:

Tangy whipped cream: 

1 C heavy cream
1/4 C sour cream
1/4 C brown sugar
1/4 tsp vanilla
tiny dash salt

Whip together in a mixing bowl and serve right away!

YUM!

xo
Mom