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
1 3/4 C
sugar ( 12 1/4 oz)
1 1/4 stks
butter (10 tbs) melted and cooled slightly
buttermilk, @ room temp
egg yolks, @ room temp
eggs whites, @ room temp
MUST FOLLW DIRECTIONS EXACTLY FOR RESULTS TO BE LIGHT AND FLUFFY
1Bring 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.
4in 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.
5Add 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.
6With 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.
7Divide Batter evenly between 2 pans.
Lightly tap pans against the Counter 2-3 times to remove any large air Bubbles.
8Bake 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.
This cake Shoud Be LIGHT and FLUFFy in testure If Directions are FOLLOWED EXACTLY!