Help! I Need Sylvia Weinstocks Original Yellow Cake Recipe!!

Baking By sugarbritches Updated 25 Jul 2015 , 5:04am by Jedi Knight

sugarbritches Posted 24 Jul 2015 , 7:12pm
post #1 of 5
Does ANYONE have Sylvia Weinstock's original yellow cake recipe??  First, I am finding two different versions for the "original" and I have no idea which is correct.  One has 1/4 milk, the other has a cup of sour cream.  I know the revised yellow cake recipe has 1 cup of milk and ginger.  The Bake More's link is gone and I can't find it anywhere online that I am sure is correct.  HELP!

4 replies
-K8memphis Posted 24 Jul 2015 , 9:45pm
post #2 of 5

the sour cream one was first -- i just always google it but I can't post links very good on my tablet or whatever this thing is 

Dr_Hfuhruhurr Posted 24 Jul 2015 , 9:46pm
post #3 of 5

As far as I know, this is the correct "original" recipe (and I love it):

Sylvia Weinstock's Yellow Cake

  • 2-1/4 cups sifted cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 pound (2 sticks) sweet butter room temperature
  • 2 cups sugar
  • 4 large egg yolks
  • 2 teaspoons vanilla
  • 1 cup sour cream
  • 4 large egg whites

â You have 1 ingredient in your Pantry. â


Preparation Preheat the oven to 350 degrees Fahrenheit. Butter and line two 8 x 3-inch baking pans or one 12 x 3-inch pan with parchment.

Sift together the flour, baking powder, and salt. Set aside.

Cream the butter in a large bowl with an electric mixer until fluffy and light in color, about 2 minutes on medium speed. Add the sugar and continue to mix until fluffy and light.

Add the egg yolks, one at a time, being sure each is well incorporated before adding the next one. Add the vanilla.

Reduce the mixer speed to low and add the dry ingredients alternately with the sour cream, beginning and ending with the flour. Be sure the mixture is completely blended after each addition. Scrape the sides of the bowl, and beat for 1 minute.

In a separate bowl, with clean beaters, beat the egg whites to soft peaks. Gently fold the whipped egg whites into the batter with a rubber spatula.

Pour the batter into the prepared pans and smooth with a rubber spatula. Bake in the preheated oven, 60 minutes for the 12-inch square pan or 45 to 50 minutes for the 8-inch pan. The top of the cake should be nicely browned. Test for doneness with a skewer or a toothpick; the tester should come out dry and clean.

Dr_Hfuhruhurr Posted 24 Jul 2015 , 9:48pm
post #4 of 5

Whoops. You can ignore the part about my pantry. ;)

Jedi Knight Posted 25 Jul 2015 , 5:04am
post #5 of 5

It's in her book.

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