Yellow Layer Cake

Name: Yellow Layer Cake
Yield: Serves 10 to 12 (Makes enough batter for two 9-inch or three 8-inch cake layers)
Ingredients: 2 cups (8 ounces/227 grams), cake flour; 1 1/2 cups (10½ ounces/298 grams), granulated sugar; 1 teaspoon, baking powder; 1/4 teaspoon, baking soda; 3/4 teaspoon, salt; 3/4 cup, buttermilk; 5 , large egg yolk plus 3 large egg whites; 8 tablespoons, unsalted butter, melted and cooled; 3 tablespoons, vegetable oil; 1 1/2 teaspoons, vanilla extract; 1/8 teaspoon, cream of tartar

Desserts or Baked Goods
Cakes

Appears in Cook's Illustrated March/April 1999, America's Test Kitchen TV

We were looking for a moist, tender cake that was both foolproof and full flavored. By changing mixing methods and ingredient ratios, we achieved our goal.

SERVES 10 to 12 (Makes enough batter for two 9-inch or three 8-inch cake layers)

TIME 1½ hours, plus 2 hours cooling

Why This Recipe Works

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