Yellow Fluffy Layer Cake By Freda

FREDA GABLE Recipe

By FREDA GABLE cookin4me

I have had this recipe for about 4 years or So. I got this from a Cooks illistrated Mag. a few years ago. Its a very good Fluffy cake. Its a Basic yellow cake but Very Moist and Fluffy.


Recipe Rating:
 2 Ratings
Serves:
1 (2) layer 9" cake
Prep Time:
Cook Time:

Ingredients

MY LIGHT AND FLUFFY YELLOW CAKE: FOLLOW DIRECTIONS EXACTLY
2 1/2 C
cake flour, ( do not use all purpose will not be as fluffy)
1 1/4 tsp
baking pdr
1/4 tsp
soda
3/4 tsp
salt
1 3/4 C
sugar ( 12 1/4 oz)
1 1/4 stks
butter (10 tbs) melted and cooled slightly
Find more recipes at goboldwithbutter.com
1 C
buttermilk, @ room temp
3 TBS
veg. oil
2 Tsp
vanilla extract
6 Lg
egg yolks, @ room temp
3 Large
eggs whites, @ room temp
MUST FOLLW DIRECTIONS EXACTLY FOR RESULTS TO BE LIGHT AND FLUFFY
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Directions Step-By-Step

1
Bring all ingredients to ROOM temperature before starting Recipe.
Non Stick Spray can be used for Greasing pans, Flour as usual.
Adjust your Oven racks to Middle Position.
Preheat Oven @ 350 degrees.
Grease and Flour (2) 9" round pans, line with parchment paper. Grease paper rounds, dust pans with flour and knock off excess flour.
2
Whisk Flour Baking Pdr, Soda salt, and only 1 1/2 c Sugar together in large Bowl.
3
In 4 cup measuring cup whisk together well, Butter melted, Buttermilk, Oil, Vanilla, and Yolks.
4
in Your Clean Electric Mixer, Bowl with Whisk atachment ready, Beat your Egg Whites @ med. Speed until foamy, about 30 sec. With Mixer running gradually add the remaining 1/4 Cup of sugar; Continue to Beat until stiff peaks form, about 30-60 sec. transfer to bowl and set aside.
5
Add your Flour Mixture to your now Empty Mixing Bowl, with Whisk attachment and mixer running on low, gradually pour in the butter mixture, Mix until almost incorporated. ( a few Streaks of flour will remain visable) about 15 sec of mixing time.
STOP THE MIXER. Scrape whisk and sides of Bowl.
Turn mixer on to Med-low Speed, Beat 10-15 sec, till fully incorporated. . No More.
6
With Rubber Spatula, Stir 1/3 of the egg whites into the batter to Lighten, then add remaining whites folding gently into the batter, until no white streaks remain.
7
Divide Batter evenly between 2 pans.
Lightly tap pans against the Counter 2-3 times to remove any large air Bubbles.
8
Bake Until Cake Layers Begin to Pull away from the sides of the pans, and toothpick int=serted into the center comes out clean, 20-22 minutes.
Cook Cakes in pans, on wire rack, and peel off Parchment.
Invert Cakes again to Cool Completely about 1 1/2 hrs.
FROST WITH YOUR FAVORITE FROSTING and Enjoy.
NOTE:
This cake Shoud Be LIGHT and FLUFFy in testure If Directions are FOLLOWED EXACTLY!

About this Recipe