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Golden Cake Layers
* Exported from MasterCook II *
Golden Cake Layers
Recipe By : Judy Rosenberg-Rosie's Bakery, Cambridge, MA
Serving Size : 2 Preparation Time :1:00
Categories : American Healthy And Hearty
Pies & Pastry Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 plus 3 TBS sifted cake flour
(measure after sifting)
3/4 tablespoon baking soda
3/4 tablespoon baking powder
1/2 tablespoon salt
1 cup plus 2 TBS (2 stick + 2 TBS) butter -- room temperatur
e
1 1/4 cup plus 1 TBS sugar
2 tablespoons vanilla extract
4 large egg yolks -- room temperature
1 large whole eggs -- room temperature
3/4 cup sour cream -- room temperature
1. Preheat the oven to 350=B0F. Lightly grease two 8-inch round layer pans
with vegetable oil or butter, or line them with parchment circles or inserts.
2. resift the flour with the baking soda, baking powder, and salt into a small
bowl.
3. Cream the butter, sugar, and vanilla in a meduim-size mixing bowl with an
electric mixer on medium-high speed until light and fluffy, about 2 minutes.
Stop the mixer twice to scrape the bowl with a rubber spatula.
4. Add the yolks one at a time, bleeding for 5 seconds on kedium-low speed
after each addition. Scrape the bowl each time. Then add the whole egg and
mix until blended, 10 seconds.
5. Add one-third of the dry ingredients to the butter mixture by stirring them
in lightly with a rubber spatula so that the liquid is absorbed. Then turn
the mixer on low to blend partially, about 5 seconds. Scrape the bowl..
6. Add half of the sour cream and blend in with several broad strokes of the
scapula. Then fold in one-third more dry ingredients by hand, followed by the
remaining sour cream, then the rest of the dry ingredients. Turn the mixer to
low and blend until the batter is velvity in texture, 10 seconds.
7. Divide the batter evenly between the prepared pans and place them on the
center rack of the oven.
8. Bake until the layers are golden color and spring back to the touch, and a
tester inserted in the center comes out dry, 35 minutes.
9. Cool the layers in the pans on a rack before frosting.
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