Well I was so excited but was unsure about the 3 3/4 teaspoons of baking powder, but tried the recipe as is, well the first cake was a awful mess I was so disappointed
Well while I was brooding about my cake I remembered that there was a chapter in BakeWise about over leavening. After re reading I fixed the chemical balance of the cake and OMG the second cake I made with the revised recipe was soooooo moist and yummmy.
So Here is the cake for those of you who would want to try.
Cream Cake from Sky High Irresistible Triple Layer Cakes
1 ¾ cups cake flour (I used all purpose and it worked fine)
3 ¾ tsp baking powder (I used 1 ¼ tsp)
½ tsp salt
1 c heavy cream
2 tsp vanilla
1 ¼ c sugar
2 whole eggs
2 egg yolks
3 tbsp buttermilk
Preheat oven to 350. Butter, flour 3 8 rounds. Line bottoms with parchment paper.
Measure flour, powder, and salt into a bowl and whisk to combine. Combine cream and vanilla in the bowl of a stand mixer and whip with whisk attachment until soft peaks form. Reduce to low and beat in sugar but dont allow cream to come to stiff peaks. Add whole eggs one at a time, followed by yolks.
Sift dry ingredients in thirds into cream mixture, fold in each third. Fold in the buttermilk. Divide among pans and bake about 18 to 20 mins.