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Ingredients
- 6 large egg yolks
- ¼ cup milk
- 2 1/4 teaspoons vanilla
- 3 cups cake flour
- 1 1/2 cups superfine sugar
- 1 tablespoon baking powder
- 1 teaspoons salt
- ¾ cups unsalted butter
- ¾ cup milk
Directions
- 1. Preheat oven to 350 degrees F. and ensure oven rack is set in the middle.
- 2. Prepare two 8-inch x 2-inch round cake pans.
- 3. In a medium bowl, combine the egg yolks, 1/4 cup milk, and vanilla. Lightly beat with a fork to combine then set bowl aside.
- 4. Cut butter into cubes in a bowl and set aside.
- 4. Sift cake flour, measure then pour into the mixing bowl.
- 5. Add require sugar, baking soda and salt.
- 6. Use an electric mixer fitted with a paddle attachment; mix at low speed until flour, sugar, baking powder, baking soda and salt are combined.
- 7. With mixer still on low; add the butter cubes to the dry ingredients, one at a time right after each another.
- 8. With mixer still on low; at the side of the mixing bowl drizzle 3/4 cup of milk until the mixture is just moistened. Turn off mixer
- 9. Scrap the bottom and sides of the bowl with a rubber spatula.
- 10. Turn mixer to medium and beat 1 1/2 minutes. Then gradually add the egg York mixture at the side of the bowl in three batches, beating 20 seconds after each batch. At the end of mixing, remove the mixing bowl from the mixer. With a large rubber spatula, give the batter a quick fold to incorporate any stray ingredients left at the sides or bottom of the bow.
- 11. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.
- 12. Cool cake in the pans for 10 minutes, then remove from pan and place on cooling ranks
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