After years of searching I have found the most wonderful recipe for yellow cake. My Mother developed this recipe many years ago, combining several recipes. It’s light, moist and absolutely delicious. I grew up in upstate New York and there was a bakery that had the most amazing cakes and it was my Mothers quest to replicate their yellow cake. She took a recipe from she thinks Better Homes and Gardens magazine, added her own touches and this is the finished product. I hope you enjoy, I submitted this recipe to food52 where it has been made and re-made by literally hundreds of great cooks. The picture is courtesy of Food52.
- 3 large eggs separated and at room temperature
- 1 1/2 cup sugar divided
- 2 1/4 cups cake flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup + 1 tbs vegetable oil (I use canola)
- 1 cup whole milk (1 or 2% work also)
- 1 1/2 teaspoon pure vanilla extract
Pre-heat oven to 350 degrees
Line your pans with a parchment round, butter the bottom of the pan, lay the parchment then butter again on bottom and sides and then flour the pans.
Beat egg whites until frothy then add 1/2 cup of the sugar (reserving the rest) a tablespoon at a time until egg whites are stiff and glossy
Sift flour, remaining 1 cup sugar, baking powder and salt into large mixing bowl or bowl of a stand mixer. If using a stand mixer use the paddle attachment.I actually prefer to use my hand held mixer for this recipe. Add the oil, the milk, the egg yolk and the vanilla. Beat for 2 minutes on medium speed, mixture will be quite thick. Fold in the beaten egg whites.
Pour the batter into the prepared pans dividing evenly, bake for 30-35 minutes. Cake will be golden brown. Be careful not to overbake start checking the cake at 30 minutes. Cake tester will come out clean.
Let cool in pans for 10 minutes then turn out onto cooling rack remove parchment and cool completely before frosting.