This recipe is just what I have been looking for! I have tried many yellow cake recipes, and this one came out far ahead of the rest. I used whole eggs instead of yolks because I didn't have a use for the whites, and they don't freeze well by themselves. The batter was so fluffy and light, I couldn't believe it! The cake came out delicious, with a light and delicate crumb. Perfect. The tricks are sifting twice, creaming the butter for a long time (3-5 minutes), and mixing well after each egg or egg yolk. It did take longer to bake than I had thought, but I had done a 1.5x recipe and was baking in a deeper pan (for shaping, I used it for a castle cake). When it's lightly browned on top, and a toothpick in the center comes out clean, it's done. I HIGHLY recommend an over thermometer - I have never had an oven that cooks at the exact temperature you set it too.
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This recipe is just what I have been looking for! I have tried many yellow cake recipes, and...