Wednesday, March 8, 2017


2/3 cup + 1/4 cup all-purpose flour

2 tbsp cornstarch
1/4 tsp salt
4 large eggs, room temperature
2 egg yolks, room temperature
1 cup sugar
1 tsp vanilla extract
1/4 cup unsalted butter, melted and cooled

Preheat oven to 350 degrees.
Grease and lightly flour 2 9-inch round cake pans; set aside.

Mix flour, cornstarch, and salt together in a small bowl.

Put eggs, egg yolks, sugar and vanilla in a large bowl. Beat with a mixer on high speed until pale and fluffy.

Using sifter or fine strainer, sift the flour mixture over the egg mixture. With a rubber spatula, gradually fold the flour into the eggs just until combined. Fold in the melted, cooled butter.

Divide the batter evenly between the two prepared pans. Bake at 350 degrees for 15 to 20 minutes until a wooden toothpick inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes. Invert pans on rack and remove. Allow cakes to cool completely before frosting with your favorite frosting.

Note: File Photo

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