AuthorsweetbakerlinaCategoryCakesDifficultyBeginnerPreheat oven to 350F. Grease pans and add a parchment sheet (or flour lightly) to the bottom of the pan.
Using: traditonal beat method.
Combine the dry ingredients and place in a bowl with a paddle attachment. Mix the dry ingredients for 30 seconds on low speed.
Add the butter and milk to the dry ingredients. Mix on low speed until ingredients are combined (don't overbeat).
Stop the mixer and scrape the bottom and then turn on the mixer on medium speed until all ingredients are mixed and smooth Estimate 2 Minutes.
Add egg yolks a third at a time and beat on low speed until most of the yolk is combined with the batter before adding more. (Tip: Don't wait until egg yolks are completely combined before adding more to not overbeat the batter).
Pan and bake until golden color and the cake springs back to the touch. When done baking, let the cake rest for 5-10 minutes to unfold onto a cooling rack. If you remove it from the pan too early it will break apart.
Ingredients
Directions
Preheat oven to 350F. Grease pans and add a parchment sheet (or flour lightly) to the bottom of the pan.
Using: traditonal beat method.
Combine the dry ingredients and place in a bowl with a paddle attachment. Mix the dry ingredients for 30 seconds on low speed.
Add the butter and milk to the dry ingredients. Mix on low speed until ingredients are combined (don't overbeat).
Stop the mixer and scrape the bottom and then turn on the mixer on medium speed until all ingredients are mixed and smooth Estimate 2 Minutes.
Add egg yolks a third at a time and beat on low speed until most of the yolk is combined with the batter before adding more. (Tip: Don't wait until egg yolks are completely combined before adding more to not overbeat the batter).
Pan and bake until golden color and the cake springs back to the touch. When done baking, let the cake rest for 5-10 minutes to unfold onto a cooling rack. If you remove it from the pan too early it will break apart.