Originally Posted by Claudine1976
This is the recipe I use the most besides the caribbean liquour cake.
Classic Yellow Cake
From 'Sweet Celebrations: The Art of Decorating Beautiful Cakes'
(Simon & Schuster)
By Sylvia Weinstock with Kate Manchester
February 9, 2000
Web posted at: 5:06 p.m. EST (2206 GMT)
"The name says it all. This is the only yellow cake recipe you will ever need. Many people don't like chocolate or nuts, but everybody loves this buttery 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
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 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 toothpickÑthe tester should come out dry and clean.
the other recipe I use the most is this
12 eggs sepparated yolks and whites
1 lb of butter
2 cups of sugar
3 1/2 cups of flour (self rising)
2 tbs of flavor (like almond myself)
Creme the butter and 1 cup of sugar, add the yolks 1 by 1.
in a separate bowl whisk the whites and the remaining cup of sugar till they form peaks.
Mix by hand the 2 mixtures and bake at 325 till done... 40-60 min.
When done, take out of the oven let rest for 20 min and add the syrup (2 parts of water 1 part of sugar, 4 tbs of flavor (almond for expample) and 2 or 3 tbs of liquour (I like amaretto).
For this amout of batter I will add 3 cups of syrup.
I have made this cake(Sylvia Weinstock) and it is good. The only thing is the egg whites...getting a consistent batter can be tough. Because of the whites being added the way they are the cake can tend to get an eggtimer shape...it shrinks at the top and can "crust" at the edges and sides. I've baked it numerous times and can get different results each time, which can be frustrating. We scratch bakers are trying to reduce stress for newbie scratch bakers.
I recommend adding the eggs whole, making sure that you beat them in thoroughly before adding the next egg. The cake will still have the great taste but you have less worries about producing miss shapen layers. It will yield a bit denser cake but it is still moist and delicious.