Ingredients: |
Ingredients: 4 whole eggs, room temperature
2 egg yolks, room temperature
1-1/4 cups (297 ml) buttermilk, room temperature
2 teaspoons (10 ml) pure vanilla extract
3 cups (360 g) cake flour, sifted
2 cups (400 g) sugar
1 tablespoon plus 1/2 teaspoon (17 g) baking powder
1/2 teaspoon (4 g) salt
1 cup (2 sticks)(227 g) unsalted butter, at room temperature
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Directions: |
Directions:Preheat the oven to 350° F. Butter the bottoms and sides of three 8-inch round cake pans, line bottoms with parchment round, butter the rounds and dust with flour.
Put the eggs and yolks in a medium mixing mixing bowl, add 1/4 cup of the buttermilk and the vanilla. Whisk to blend well.
Combine the flour, sugar, baking powder and salt in a large mixer bowl; whisk to blend. Add the butter and the remaining 1 cup buttermilk to these dry ingredients and with the mixer on low, blend together. Raise the mixer speed to medium and beat until light and fluffy, about 2 minutes.
Add the egg mixture in 3 additions, scraping down the side of the bowl and mixing only until thoroughly incorporated.
Divide batter evenly among the 3 prepared pan (use a kitchen scale to ensure 3 even layers). Bake the cake layers for 28-32 minutes, or until a cake tester or wooden toothpick inserted into the center comes clean and the cake begins to pull away from the sides of the pan. Let the layers cool in the pans for 10 minutes, then carefully turn out onto wire racks, peel of the paper liners, and let cool completely. |
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