yellow cake
Overview
It's simpler than chiffon, refreshing than butter cake, less oily, and has a delicate texture. It's a good cake.
Tags
Ingredients
Steps
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Cut the butter into small pieces and put it in a large bowl, soften it at room temperature or heat it over water to soften it.
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Sift together the cake flour and baking powder into a bowl and mix together with the butter.
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Pour the caster sugar into the bowl as well, then add vanilla extract, salt and 50 grams of milk.
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Beat all the ingredients together with an electric mixer on low speed until all the ingredients are completely combined and form a moist batter.
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After beating the eggs, mix them with the remaining 50 grams of milk.
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Add three additional portions into the batter. After adding, continue beating at low speed with a whisk until evenly mixed. Each time, stir thoroughly before adding the next time.
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After all the egg and milk mixture is added, the batter is ready (the batter is relatively thin).
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Apply a thin layer of butter to the inner wall of the mold and pour the batter into the mold.
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Place the mold into a baking pan, and place the baking pan into a preheated oven at 175°C, on the second to last level. Bake for about 35 minutes, until fully puffed and golden brown on top. Poke a toothpick into the inside of the cake. If there is no residue on the toothpick when it comes out, it means it is cooked. After the cake has cooled, remove from the mold, slice and serve.
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Place the mold into a baking pan, and place the baking pan into a preheated oven at 175°C, on the second to last level. Bake for about 35 minutes, until fully puffed and golden brown on top. Poke a toothpick into the inside of the cake. If there is no residue on the toothpick when it comes out, it means it is cooked. After the cake has cooled, remove from the mold, slice and serve.
