Bake Along #78 – Classic Yellow Cake
While I was going through what we can bake this week, I realized we do not have one of the most classic of all bakes, the yellow cake. When I started baking, few terms fascinated me, and yellow cake was one such.
We already have quite a lot of collection of classic vanilla cakes and the number is almost countless , now let’s add this to one of the to-go recipes that would come in handy when ever there is any party and that the cake needs to be dressed up or you are about to serve it naked for the evening.
Yellow cake, is termed so because the recipe has extra yolks in addition to the eggs used. The extra yolks adds in richness to the flavour. Buttermilk in the recipe makes it moist with a tender crumb. A very stable cake structure all together with a rich and moist flavour.
Perfect Pound Cake
- Unsalted butter – 1/2 cup
- Sugar – 1 cup
- Eggs – 2
- Egg Yolks – 2
- Vanilla Extract – 1 1/2 teaspoon
- All-purpose flour – 1 1/2 cup
- Baking powder – 1 1/2 teaspoon
- Salt – 1/2 teaspoon
- Buttermilk – 1 cup
1. Pre-heat oven to 170 degree C. I used a ring mould. You can dust a 9 inch round cake pan with butter and dust it with flour.
2. Sift together flour, baking powder and salt. Keep aside.
3. Add butter into your bowl of your electric beater. Beat on medium speed until butter becomes soft. Increase speed to high and beat for about 2 minutes until butter becomes fluffy.
4. Add sugar into the butter and beat on medium speed until sugar combines well with the butter. Then increase speed to high and keep beating for about 5 to 7 minutes until the mixture becomes creamy, pale and fluffy.
5. Add both the eggs one by one and beat for about 1 minute on medium speed after addition of each of the egg.
6. Add the yolks one by one and beat for about 1 minute after the addition of each yolk.
7. Add vanilla extract and beat for 1 minute until the extract combines well into the batter.
8. Divide the flour into 3 parts. Add the first part of the flour and beat on slow speed just until the flour combines into the batter. Do not over beat.
9. Divide buttermilk into 2 parts. Add first part of the butter milk and beat on slow speed just until incorporated. Do not overbeat.
10. Add second part of the flour and beat on slow speed just until incorporated. Do not over beat.
11. Now add final part of buttermilk and beat on slow speed just until incorporated. Do not over beat.
12. Now add the final portion of the flour and beat on slow speed just until the flour has been incorporated. Do not over beat,
13. Pour the batter into the prepared baking pan. Bake in pre-heated oven for 30 to 40 minutes at 170 degree C, or until a tooth pick inserted into the center of the cake comes out clean.
14. Cool on wire rack. Run a knife through the sides of the cake. Invert pan and let cool completely.
You can serve them warm or if you choose to use them for cake decoration, cling wrap the cakes once completely cooled and freeze them until use.
You can flavour them up with chocolate chips, chopped nuts of choice, fresh fruits like apple, kiwi, strawberries etc, dried fruits like raisins, figs, apricots.
You can also take 1/2 cup of the final batter and add 100 gms of melted chocolate and mix well and then pour this into the pan over the yellow cake batter and give it a swirl for a marble effect.
You can also take 1/2 cup of the final batter and mix fruit crushes of any flavour and add this into the batter in the cake pan and swirl it up to have it any flavour of choice.
You can also top the batter with chunks of chocolates and bake.
Choice of adding orange zest and juice of orange, lemon zest and juice of lemon are another added natural flavouring.
Now its all yours