Perfected Yellow Cake

PREP TIME FOR ROOM TEMP

Recipe found here, go to link to see the extensive notes.

YIELD: MAKES TWO 9-INCH LAYERS OR THREE 8-INCH LAYERS

*For high altitude, add an additional 2 1/2 tablespoons cake flour before sifting

I saw this note online and thought it was probably good advice:
Toothpick inserted should come out WITH some moist crum. clean toothpick=dry cake. add moisture back to it with a misting of simple syrup.

I also used my whisk attachment on the kitchen aide through all the steps. I used King Arthur cake flour, Nielsen-Massey Pure Vanilla Extract, unsalted butter, light sour cream, and whole milk.

1 cup butter, softened to room temperature 
1 3/4 cups granulated sugar (13 ounces, 368 grams)
2 teaspoons vanilla
3 large eggs, room temperature 
2 large egg yolks, room temperature 
2 1/4 cups cake flour, lightly measured (9 ounces, 255 grams), *see note for high altitude adjustments
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk (1% or higher fat), room temperature 
1/2 cup sour cream (light or regular), room temperature 

To prep, whisk together the milk and sour cream together in a liquid measure and let come to room temperature.

Preheat the oven to 350 degrees F and make sure an oven rack is placed in the middle of the oven.

In a large bowl of an electric stand mixer or with a handheld electric mixer, whip the butter on medium speed for 1-2 minutes. Add the granulated sugar and beat for 4-5 minutes on medium speed. Mix in the vanilla.

One at a time, add the eggs and egg yolks, mixing just until combined in between additions. Scrape down the sides of the bowl as needed.

Combine the cake flour, baking powder, baking soda and salt. Sift them together through a fine mesh strainer.

Add 1/3 of the dry ingredients to the batter and mix just until combined, scraping down the sides of the bowl as needed. Add 1/2 of the milk/sour cream mixture and mix. Add another 1/3 of the dry ingredients, mixing just until combined. Add the last 1/2 of the milk/sour cream mixture and beat until just combined. Add the final 1/3 of the dry ingredients and mix just until combined, scraping down the sides of the bowl if necessary. Give the batter one good, final stir with the rubber spatula.

Grease the cake pans and line the bottoms with a parchment round. Grease the parchment and sides of the pan again very well. I use regular cooking spray but you can also use butter or cooking spray with flour. If your cake pans tend to cause sticking, consider also flouring the pans.

Divide the batter evenly between the two pans. Drop each pan from about 3-inches onto the counter to minimize air bubbles while baking.

Bake for 25-28 minutes (high altitude: 28-30 minutes) until lightly golden around the edges and a toothpick inserted in the center comes out with moist crumbs. Resist the urge to open and close the oven to check on the cake - this can cause the center of the cake to fall and never recover. And as with all cakes, don't overbake or the cake will be dry.

Let the cakes rest in the pans for 5-10 minutes before gently turning them onto a cooling rack to cool completely.


Bake the cupcakes at the same temperature called for in the cake recipe, but reduce the baking time by one-third to one-half (cupcakes usually bake for 15-20 minutes). Check doneness by inserting a wooden toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done.

Lemon Curd

Recipe found here

7 to 8 large egg yolks (about 130 grams w/o shells), depending on size
1¼ cups + 2 tablespoons (275 grams) granulated sugar
4½ fluid ounces (about 133 ml) freshly squeezed lemon juice (4 large lemons)
Pinch of kosher or sea salt
1 tablespoon (6 grams) finely grated lemon zest
½ cup (1 stick/113 grams) chilled unsalted butter, cut into pats

Add an inch or so of water to a medium saucepan or bottom pan of a double boiler set. Bring water to a simmer over medium-high heat. Meanwhile, in a medium sized metal bowl (or separate glass bowl) or top pan (insert) of a double boiler set, beat yolks and sugar vigorously with a whisk until smooth and well blended, about 1 minute. (Mixture will be very thick at first, just keep at it.) Add lemon juice and salt, whisk until smooth. If mixed in separate glass bowl, scrape and pour into top pan of double boiler set.

Once the water reaches a simmer, reduce heat to low and place bowl over saucepan or top pan (insert) into bottom of double boiler. Do not allow water to touch the bottom of the metal bowl or top pan (insert) of the double boiler as this could scorch and possibly curdle the mixture. Cook whisking constantly until thickened, about 20 to 22 minutes. The mixture will change from translucent to an opaque light yellow color and will coat the back of a wooden spoon yet still be liquid enough to pour. Do not allow the mixture to boil or it will curdle.

Remove promptly from heat and immediately whisk in lemon zest to release oils. Add butter gradually, one piece at a time, whisking well to combine. Allow each addition of the butter to melt completely before adding more. If straining (this is optional to strain lemon zest and any coagulated egg) for a smooth curd, strain at once into a medium bowl and press strainer with the back of a spoon or rubber spatula until only the coarse residue remains. Discard residue.

Allow curd to cool; cover by placing a layer of plastic food wrap directly on top of the surface of the curd. The curd will continue to thicken further upon resting and chilling. Transfer to airtight container and refrigerate.

Tips:

Before juicing lemons, heat fruit for 10 seconds in microwave oven on high power. Roll between hands or on work surface, pressing lightly on the fruit. This will release a significant greater amount of juice.

To prevent curdling, be sure to blend the sugar well with the yolks before adding the lemon juice. Use a double boiler (or a metal bowl placed over saucepan) with an inch or so of water in bottom pan or heavy nonreactive (non-aluminum) saucepan that conducts heat evenly.

Do not allow the curd mixture to boil. Remove immediately from heat once curd is thickened and, if straining (this is optional to strain the citrus zest), strain at once as the residual heat will continue to cook the curd.

 If you have an accurate candy thermometer, check the temperature of the cooked curd. It should be 170ºF. Store curd covered tightly in refrigerator. It will keep up to 2 weeks.

Warning: The reason why a nonreactive (non-aluminum) saucepan should be used is because aluminum will react with the yolks and turn them a chartreuse (green) color.