1-2-3-4 Yellow Cake
10 to 12 servings
Use your imagination with fillings and frostings – this cake goes well with almost anything from lemon to chocolate, peanut butter to pastry cream.
Have all ingredients at room temperature, 68 to 70 degrees F. Preheat the oven to 350 degrees F. Grease and flour three 8x2-inch or 9x2-inch round pans or line the bottoms with wax or parchment paper.
Sift together twice:
- 2⅔ C sifted cake flour
- 2¼ t baking powder
- ½ t salt
Combine:
- 1 C milk
- 1½ t vanilla, or 1 t vanilla and ½ t almond extract
In a large bowl, beat until creamy, about 30 seconds:
- ½ pound (2 sticks) unsalted butter
Gradually add and beat on high speed until lightened in color and texture, 3 to 5 minutes:
Beat in 1 at a time:
Add the flour mixture in 3 parts, alternating with the milk mixture in 2 parts, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary. In another large bowl, beat on medium speed until soft peaks form:
- 4 large egg whites
- Scant ¼ t cream of tartar
Gradually add, beating on high speed:
Beat until the peaks are stiff but not dry. Use a rubber spatula to fold one-quarter of the egg whites into the egg yolk mixture, then fold in the remaining whites. Divide the batter among the pans and spread evenly. Bake until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Let cool in the pans on a rack for 10 minutes. Slide a thin knife around the cake to detach it from the pans. Invert the cake and peel off the paper liners, if using. Let cool right side up on the rack. Fill and frost as desired.