Always moist yellow cake
Marie Ann Ferson
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- 3 c
- presifted all purpose bleached flour (i used 5 roses brand)
- 1 1/2 c
- scalded milk brought to room temperature
- 2 c
- 1 Tbsp
- vanilla extract
- eggs (at room temp.)
- 4 tsp
- baking powder
- 1 1/2 tsp
- 3/4 c
- 1/2 c
- vegetable oil
- 1/2 c
- sugar (for sugar glaze) optional
- 1 c
- water (for sugar glaze) optional
1Preheat your oven to 350 degrees. Grease and flour 2 nine inch round pans. Combine your flour, salt, and baking powder. Set Aside.
2Beat your sugar and butter for 7 min. Then add one egg at a time, combining well after each addition.(scrape bowl from time to time)Add oil. Begining with your flour mixture add alternatly with the milk. With your last addition of flour add the vanilla; you must hand mix this portion it to avoid overbeating the batter. Mix till well combined.
3Pour into your pans and bake from 20 to 25 minutes till your toothpick comes out clean.
4Boil the sugar and water (meant for glaze) for 2 minutes. Let cool. Then with a spray bottle lightly spray or you can also brush the tops of your cakes. You may just need 1/2 cup or less of this mixture. Don't overdue it.
5The glaze is meant to be used as a simple syrup; to add a lasting moisture to the cake; it should not be thick. I made this cake with an Italian buttercream icing and it was delicious! I also filled the cake with a chocolate pastry cream.