Tender Yellow Cake

By • May 4, 2011 • 112 Comments

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Author Notes: One of my quests has been to find a yellow cake recipe that I love. I have tried what seems like hundreds and although some are really good they were not exactly what I was looking for. I wanted the cake to be tender and light and moist. I was speaking to my Mother on the phone a few months ago, my Mom is an amazing cook and we always discuss food and recipes. I happened to mention my quest and she said she had a recipe for me to try. This recipe is from the 1950's and she made this cake for our family. I remember her cakes were always amazing I just attributed to my mothers culinary prowess. This is my Mom's recipe, she said it took a very long time to get it right and she sure did. It's of of the best yellow cakes I've tasted.
When I made this cake my search was over. Its light, tender and moist. Holds well with fruit filling as well as a buttercream and any way you make it its delicious. The cake is a combination of a yellow cake and a chiffon cake. It rises beautifully and is very simple to make.
sdebrango

Serves 10-12

  • 3 large eggs separated and at room temperature
  • 1 1/2 cups sugar
  • 2 1/4 cups cake flour
  • 3 teaspoons Baking powder
  • 1 teaspoon salt
  • 1/3 cup + 1 tbs vegetable oil (I use canola)
  • 1 cup whole milk (1 or 2% work also)
  • 1 1/2 teaspoons pure vanilla extract
  1. Pre-heat oven to 350
  2. Prepare 2 9 inch round baking pans, butter bottoms and line with parchment rounds, butter again bottoms and sides and dust with flour.
  3. Beat egg whites until frothy then add 1/2 cup of the sugar (reserving the rest) a tablespoon at a time until egg whiles are stiff and glossy. Set aside.
  4. Sift flour, remaining 1 cup sugar, baking powder and salt into large mixing bowl if you are using a hand held mixer or into bowl of stand mixer fitted with paddle attachment. Add the oil and 1/2 cup of the milk and the vanilla. Beat for 1 minute on medium speed, mixture will be quite thick. I actually prefer to use a hand held mixer for this recipe.
  5. Add the egg yolks and remaining milk and beat on medium speed for 1 minute.
  6. Fold in egg whites and distribute into the baking pans. Bake for 30-35 minutes. Cool for 10-20 minutes in the pan then turn out onto cake rack to cool completely.
Jump to Comments (112)

Tags: Jennifer Steinhauer, Jenny, Jenny's in the Kitchen, jestei

Comments (112) Questions (4)

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about 1 month ago Jen

I love this recipe.... I make custom cakes and am always on the lookout for a good yellow cake that doesn't dry out- this is the one! It's perfectly delicious and moist- thanks so much for sharing- made cupcakes and a cake out of it yesterday And have another to do today... I sub ap flour and it worked just fine!

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about 1 month ago sdebrango

Suzanne is a trusted source on General Cooking.

I am so glad to hear that you like it, I do too, it was a revelation for me. Thank you so much for letting me know.

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5 months ago Evelyn Dieppa

Love this recipe! Made it today, substituted whole milk for buttermilk. Garnished with a nutella cream cheese, delish!

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5 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Sounds delicious with the cream cheese nutella icing, thank you so much for trying my recipe and so happy you liked it.

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5 months ago Catherine

Have you ever tried to cupcakeify this recipe? If so, how many did it make?

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5 months ago sdebrango

Suzanne is a trusted source on General Cooking.

LOL, cupcakeify. Yes I have numerous times it makes 24 average size (as in not jumbo) cupcakes. Fill each cup about 3/4 full. Let me know if you do, would love the feedback. Thank you so much.

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4 months ago melissav

I want to make these as cupcakes for my son's 1st BD at the end of august and I am trying to do as much as possible ahead of time. Have you ever baked them and froze them before frosting? I would like to do that and take them out of the freezer the night before and frost them the day of. Appreciate your thoughts!

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4 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Yes I have, I froze them in the cupcake liners in double freezer bags (thats just me) and thawed in the refrigerator the day before I was going to use them. If you thaw on the counter they may get a bit soggy so do it in the fridge. They froze and thawed beautifully and no one even knew, Happy Birthday to your son!

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4 months ago melissav

Perfect, thanks. And thanks for the birthday wishes! Also, if you were to double it, would you make two separate batches or just double the ingredients and make one batch?

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4 months ago sdebrango

Suzanne is a trusted source on General Cooking.

I would do it in 2 batches unless you oven will bake all the cupcakes at once. I would make one batch and while its baking make the other batch, Best of luck! let me know how it goes.

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5 months ago gingerroot

This is an amazing cake as promised, Suzanne! I ran out of AP flour and had to sub 1/2 cup of millet flour with excellent results. My only regret is not making it sooner.

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5 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Jenny wow, millet. I never would have imagined using that type of flour. So happy you liked the recipe. Thank you so much.

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5 months ago gingerroot

I will definitely try it as written when I get more AP flour. I'm curious to see how the millet version differs. I was happy it worked out so well with what I had on hand!

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5 months ago sdebrango

Suzanne is a trusted source on General Cooking.

It has me thinking of a GF version. I think I will try that. Thanks again!

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7 months ago Julie

This cake was great! I've also been on a quest for a go-to yellow cake recipe, and I will definitely be coming back to this one. Thanks!

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7 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks Julie, my Mom really came up with a great recipe. I was so thankful she gave it to me, it will forever be my go to yellow cake. So happy you liked it!

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11 months ago creamtea

This has become my go-to cake for our new favorite, Boston Cream Pie for family birthdays. So glad you submitted it for Best family Recipe, Suzanne.

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11 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks creamtea, it truly is a family recipe, one my Mom is very proud of. Boston Cream is my all time favorite cake, I use it for that also. Happy Holidays!

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11 months ago creamtea

Happy Holidays to you and your family.

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about 1 year ago Regine

Welcome Melissa. Do try my formula. I bake ALL the time and it has NEVER failed. Plus the cake tastes better; I find that cake flour imparts a slight acidic after taste to cakes. Let me know!

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about 1 year ago Regine

I hae also, but this time it was a mistake which I ended up liking, used 4 eggs instead of 3. I now use 4.

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about 1 year ago Regine

Melissa, I hate cake flour. I have made this recipe SEVERAL times and successfully using this formula, 1 cup cake flour = 3/4 cup all purpose flour (12 tbsp) + 2 tbsp cornstarch. Trust me, it is still light and fluffy and tastes better than with cake flour. Use 1 3/4 cup minus 1 tbsp all purpose flour, and 4 1/2 tbsp cornstarch. You can eyeball the 1/2 tbsp or do 1 1/2 tsp (1 tbsp = 3 tsp).

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about 1 year ago Melissa Riley

Thanks, regine. I also think it's just so inconvenient to have too. I'd rather do AP anyway.
THe last time I used cake flower was for this red velvet cake (supposedly from the Waldorf Astoria) and it was for someone buying a cake from me. Anyways, I made some extra for me to eat and it was so hard & dry the next day. I just hopes they ate all the cake the first day... I'm really good about covering up the cake & doing my best to keep it moist. It just makes me nervous. Especially if I'm charging someone.

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about 1 year ago Melissa Riley

Do I have to use cake flour??
Whenever I've used it instead of AP, to me, it comes out dry. I wonder what I could be doing wrong. I like in sw Texas, humidity is not an issue here at all. It's just hot

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about 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

I do recommend using cake flour if you have it, if not use Ap flour with some corn starch, I would have to look up the ratio. The cake is very light and very moist and I have never used anything but cake flour in the recipe. Try it using cake flour and let me know what you think, I do hope it turns out for you. Using oil instead of butter in the cake makes it very tender, moist and with a very fine crumb.

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about 1 year ago Melissa Riley

Ok I will, thanks!

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over 1 year ago Regine

John D, the parchment paper is placed only on the bottom. But again, from experience you don't need parchment paper so long as you make sure the pan (both bottom and sides) are greased. You can use either the spray they sell specially for that, or use butter/flour.

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over 1 year ago Regine

John D, I have made this cake several time (although I like to add one more egg for a total of 4) and many times I don't even bother with parchment paper. I only spray the pan; but if you use parchment, to be safe, I would spray both the pan and the parchment paper.

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over 1 year ago John D.

I need help, could you clarify point number two. It reads butter and flour the pans and then line with parchment paper. Do you place the parchment paper on top of the butter & flour? Or, do you place the parchment paper in the pan first then butter and flour the paper? Also do you place parchment paper around the sides of the pan as well as on the bottom? ........Thanks, John.

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over 1 year ago sdebrango

Suzanne is a trusted source on General Cooking.

John, you are exactly right, I will correct the directions it should read butter the bottom of the cake pan, place parchment and then butter bottom and sides again, then dust with flour. Thank you for pointing this out.

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almost 2 years ago Jessica Harrod

This cake turned out awsome! It was moist and light! Used it with a fresh strawberry filling. Everyone loved it.

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almost 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

So glad you liked this cake. For me it was a revelation. Thank you so much!

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almost 2 years ago TheWimpyVegetarian

Oh, I guess I should have been clear - this will be his birthday cake this year :-)

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almost 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Happy Birthday to the Grandson!!

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almost 2 years ago TheWimpyVegetarian

I've got it in the oven right now, Suzanne!! One of my grandson's turns 7 on Saturday, and he asked to come up to Tahoe to spend it with us. Because we're at 7000+ feet above sea level, I added a little yogurt (one of my tricks that usually works up here to add moisture). It was pretty liquidy going into the pan, so we'll see if I went a little too overboard. But the batter was so good, I briefly considered stealing some to pour into a glass, and pretend it's a smoothie.

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almost 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

LOL, a smoothie. Thanks Susan, I hope it works out. Good trick to know adding yogurt for extra moisture when you are at a high elevation. Let me know how it turns out and Happy Birthday to the grandson. Thank you so much for letting me know that you are making the cake.

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over 2 years ago rheg18

One last thing, the cake came out a bit dry when I took it out of the oven after 30 mins. I should've started checking at after 25 mins.

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over 2 years ago rheg18

This is such a fabulous recipe! Definitely a keeper! Super easy and I didn't have to buy a thing since I had everything in my pantry. I used my homemade strawberry jam as a filling and topped it with whipped cream and fresh strawberries. A perfect summer dessert. I love that it is so versatile. I can already think of a dozen ways to dress this up.

Thank you sdebrango for sharing this wonderful recipe. I know that I will be using it for years to come.

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much for trying the cake. It really was a revelation for me after trying so many recipes. I see above it seemed a bit dry when you baked for 30 minutes. Ovens vary so widely in temperature so yes a great idea to start checking it after 25 minutes. Thank you so much for trying it and i am beyond thrilled that you liked it. Thank you again,

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over 2 years ago Regine

Sdebrango, I love your recipe. I have made is several times. However, the last time I did it, I mistakeny used 4 instead of 3 eggs. And guess what? Cake was still as tender and light as before, but maybe a bit more sturdy (not that it not sturdy in the first place though). Anyhow, I love your recipe and thank you again for sharing it with all of us.

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much Regine, you can't imagine how thrilled I am that you like the recipe. Sometimes my cake comes out "sturdier" based on the size of the eggs, I have found that they really do vary but like you said the outcome is always a very delicious cake. Thank you again.

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over 2 years ago erinely

I don't like to use vegetable oil, is there a better option?

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I am so sorry I didn't see this. I did not see an email notification that there was a comment or question. I am sure it's too late but you can use melted butter and it will be just fine.

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over 2 years ago JuliaDJulie

Made this tonight and it was outstanding. . I halved the recipe---making it with that third egg, but I managed to split that, too.

Only thing I changed was increased the oil. I added 1/4 cup to my half recipe (which is very little difference from what the recipe calls for). It wasn't at all greasy and the texture was light and tender, a little spongy, but not so much as an angel food cake. Baked a nice golden brown on top.

We turned it into strawberry shortcake. Very nice recipe. Thanks so much!

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Hi Juilia, wonderful that you tried the cake. I am glad to hear it worked well halving the recipe and its great to know that increasing the amount of oil yielded great results. So happy you enjoyed it thank you so much for the feedback and the lovely review.

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over 2 years ago JuliaDJulie

Made this tonight and it was outstanding. . I halved the recipe---making it with that third egg, but I managed to split that, too.

Only thing I changed was increased the oil. I added 1/4 cup to my half recipe (which is very little difference from what the recipe calls for). It wasn't at all greasy and the texture was light and tender, a little spongy, but not so much as an angel food cake. Baked a nice golden brown on top.

We turned it into strawberry shortcake. Very nice recipe. Thanks so much!

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over 2 years ago chee-lady

I used this recipe for Easter cupcakes, and used a light whipped cream frosting with fresh fruit. I used clarified browned butter instead of oil to bring in some depth of flavor and nuttiness. I was sad to see that the brown butter taste did not come through, but the nutty smell was there.

Even though the brown butter taste didn't translate, the cupcakes were moist and delicious. This recipe is a keeper.

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I am so sorry the brown butter taste didn't come through but VERY happy you liked the cake. Thank you so much for the feedback.

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almost 3 years ago CarlaCooks

I made this last night and it's a fantastic recipe! I am obsessed with lavender, so I added 1 teaspoon of lavender to the 1 1/2 cups of sugar and let it infuse for 30 minutes. I also added 1 teaspoon lavender to the milk, warmed it, took it off the heat, and let it infuse for 30 minutes. The end results were delicious! And the 30 minute bake time was spot on. I served it with some whipped cream with vanilla sugar and raspberries whipped into the cream. Thanks for sharing a great recipe!

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almost 3 years ago CarlaCooks

I forgot to mention that I didn't have any cake flour, so I used the trick of substituting 1 tablespoon of flour for 1 tablespoon of corn starch for every cup of flour. Worked perfectly!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much Carla, so happy you enjoyed the cake and the addition of lavender sounds wonderful. I have done the same thing when I am out of cake flour. So glad it worked out and that you enjoyed the cake and thank you for letting me know.

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almost 3 years ago emarie

Like many, I've been searching for a great yellow cake recipe, only to be disappointed time after time. Thanks, sdebrango - this is the one!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I felt the same way, made this and my long search was over. I do hope you enjoy, thank you so much for giving it a try!

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almost 3 years ago Taylorman

I told you I can be lazy. I used the carrot cake recipe from bettycrocker.com. I added one egg- and some sweetened coconut. If you like raisins I'm sure they would be great too. I basically followed your tender cake recipe from there on out- pretty much ignoring the bettycrocker directions- except I did dust the walnuts (and raisins if you use them) with some of the flour before adding all the dry ingredients together- and then the rest of the wet. This is supposed to help keep the walnuts and raisins suspend in the cake and sink to the bottom. I also used a very healthy 3 cups of grated carrots- it is carrot cake after all- and by following your tender yellow cake method- I bet I could have added even more. The cake came out very fluffy, light yet full of flavor and texture. I think I also added nutmeg since the original recipe only called for cinnamon.

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I have used Nick Malgieri's carrot cake recipe for years, its very good, I use pineapple in the cake and vegetable oil and like you use a lot of carrots. No raisins daughter doesn't like, but I use either walnuts or pecans in the cake. I am going to use the spice brined pecans I added to the banana bread recipe in the cake, besides the cinnamon it adds that subtle oommph of spice. I think betty crocker has some great recipes, still use many of them in my old very well used book. Never knew there is a bettycrocker.com, good to know she has gone hi-tech!!

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almost 3 years ago Taylorman

If I remember correctly- using silicone pans may require an adjustment in oven temperature. But I was too lazy to look that up and and just went for it with my niece's birthday cake. This may have been why some of the edges were dry on her cake.

So- true to my word- I experimented the next time I baked a cake. I used a basic carrot cake recipe, adding an extra egg, some sweetened coconut and chopped walnuts. Then I prepared the recipe as if I was making the tender yellow cake- by separating the egg whites and preparing them with some of the sugar and a little of the vanilla- then folding that into the already mixed set of dry and other wet ingredients.
I baked this in a 9X13 glass pan and it came out great. Everyone really liked it- and noticed that I had taken a turn for the better as the family cake maker :-)

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Yes, I think you are right about adjusting the oven temp when baking in silicone. That could be why the edges were a bit dry. The carrot cake sounds great, you should post the recipe. I am going to be making a carrot cake for a birthday and would love to see your recipe. YAY for the family cake maker. Thanks so much again for making the cake.

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almost 3 years ago Taylorman

You are welcome. The acknowledgements are deserved.
I forgot to say in my last post that my pans were silicone.
I don't know if it would have worked out as well without parchment paper if they had been metal.

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I have never baked with silicone pans, I have a silicone muffin tin but after one mishap not remembering that its soft and i lost all the batter onto the floor I reitired it. I have never baked it without parchment, its something I always have on hand and never bake without it. My Mother did bake it in metal pans with no parchment all the time and although I never watched her de-pan it the cake was always intact at least as far as I can see. After having many cakes stick parchment is a staple for me. Thank you for trying it and I am glad to know it worked in silicone pans.

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almost 3 years ago Taylorman

Ok- I FINALLY had a chance to make this cake for my niece's 18th birthday. It was a BIG hit- everyone really liked it. I like the simplicity of the recipe= and look forward to modifying it with different flavors- i.e.- chocolate, almond, lemon etc. I used 9.5" round pans- and was worried they would be too big. That wasn't problem- since these rise so high. I also oiled and floured the pans- but skipped the parchment paper and they both came out perfectly. I probably could have gone about 5 minutes less than the suggested time in my oven - but even with a few dry edges- it was a smash hit. Thanks for giving me my new "go to" cake recipe.

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I am so happy that you liked the cake, and thrilled it came out well for you. Thank you again, It really makes my day when I get a nice note like this! Happy Holidays.

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almost 3 years ago creamtea

Despite Dr's orders, and feeling a little over-confident, I tried this in a 9" springform. For anyone else who wants to go this route, it would have gone better to either go for a 10" or to reduce the volume in the 9" by putting some of the batter in maybe 2 or 3 cupcake tins. Baking time in my oven was 50-60 minutes. Also I should have given it 15 or 20 mins. cooling off before unlatching the springform. I'm making a Boston Cream Pie (using part of sdb's recipe on-site) for daughter's b-day. Mine is not much of a looker due to these experiments :( but I'm definitely looking forward to tasting it!!

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks for making the cake, I love boston cream pie, its one of my all time favorites. Must have been really high putting it all in a 9" springform. I am sure it will be delish!

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about 3 years ago EmilyC

I made this for my son's birthday today, and it's seriously one of the best cakes I've ever made! I frosted it with Amanda's chocolate-sour cream frosting (the one that goes with her chocolate dump-it cake) -- I used 2 cups sour cream / 2 cups chocolate, which was just the right amount for the two 9" inch layers. Thanks sdebrango for sharing this wonderful recipe! I have a feeling I'll be making it for many years to come!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Oh I am so happy you like it and happy birthday to your son! I was so happy when my Mother shared the recipe with me and I am thrilled to share it with this community. Thank you again!

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about 3 years ago EmilyC

And for anyone who's wondering, this cake is just as good or even better the day after it's made, which I guess is often the case with cake. Curious, sdebrango, have you ever tried buttermilk in place of the milk? I'm a big fan of buttermilk in cakes and wonder if it would work well? Not this cake needs perfecting, though! : )

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks Emily, I have never tried buttermilk but would be interested in trying it. I love buttermilk in baked goods. I bet it would be great!

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about 3 years ago Taylorman

I can't wait to make this! I have also been on the hunt for a great/WOW! yellow cake recipe. My current one tastes good- but it's a little too dense- almost like a pound cake. From all the great reviews - I have a funny feeling this will be my new go-to recipe. Thanks!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you Taylorman, I do hope you like it. This is a real stand out yellow cake. Please report back and let me know how you like it,

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about 3 years ago Regine

This is the very best yellow cake recipe. Moist and light like a cake mix.

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much Regine I am so happy that you liked it!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much Regine, I am so happy that you like it!

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about 3 years ago cuopcakekriss

Holy Moly!!!! It a WOW! xo and God Bless You lol!!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I am so happy the cupcakes/cake turned out well for you. I spent years trying to find just the right recipe for yellow cake. Very happy you liked!!

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about 3 years ago cuopcakekriss

Hello there! I have been looking up different cupcake recipes for a business i am trying to start. I have tried over ten in the past couple weeks( including a Martha Stewart cake recipe). All of them were just OK but I am looking for that one that is a WOW, you know. I like this recipe because of the oil I seen in the ingredient list and also because the recipe folds in eggs, one of the oldest tricks in the book and the one I use the most to make my cupcakes very fluffy and light:) I am preheating my oven now and i really hope this recipe is what I am looking for. thank you so much for taking the time to post it! It seems to greatly appreciated by all, and me! ill let you know how it goes...

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over 3 years ago mary anderson

Has anyone used this recipe as is but as cupcakes? Not sure it will translate. Suggestions? BTW. I've made this case a half dozen times since the posting and it turns out great every time.

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I made cupcakes and they turned out beautifully, you just have to watch that they don't overbake. I started checking after 15 minutes and if I recall it was only a 20 min baking time, of course it depends on your oven. Bake at the same temperature you would the cake. Let me know how they turn out.

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over 3 years ago JenniferF

Looks lovely. I have some buttermilk I'd like to use up. Any reason I couldn't swap buttermilk for the milk in this?

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Sorry I didn't see this question did you try it with the buttermilk? I don't see why you could not use it instead of the regular milk. Its more acidic some say you should adjust the leavening by adding a little baking soda approx 1/2 tsp per cup of buttermilk but I don't see how it could hurt to give it a try without the baking soda. Maybe you've already made the cake if so let me know how it turned out.

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over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

It was a weekend of cake! I made it for my birthday cake and it was totally delicious! I was worried because it puffed into a beautiful dome as it baked, but it collapsed while cooling :(. So, it came out a little denser than I think it's supposed to, bu it tasted absolutely marvelous, and everyone raved about the flavor and tender crumb. I split mine into layers, and filled the layers with rhubarb jam and a mixture of whipped cream and vanilla custard and then covered the outside with whipped cream and raspberries. This cake was totally the perfect vehicle!

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over 3 years ago Regine

Fiveandspice, my cakes (and I have made this recipe many times) have never collapsed. I am wondering if it is because you did not beat the egg whites enough (they should be stiff and gloss) and you did not fold properly. The key in the wonderful cakemix like texture of this cake (meaning light and fluflly) is the meringue (egg white and sugar) that is folded into the cake. Just my one cent comment. D)

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over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Yes, I think it was probably actually the fault of the weather! It was in the upper 90s and humid (which kind of makes me wonder why I was baking!) and so I couldn't get the egg whites to beat as stiffly as I would have liked even after a ling time. But even so, it was super duper delicious and I plan on using this as my go to cake recipe!

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Oh I am so glad you liked the cake and happy birthday again! I love the rhubarb jam and whipped cream and raspberries. Sounds delicious!!! I am sorry it puffed and deflated but happy you and your family enjoyed it.

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over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Hi sdebrango! I made this cake for a family lunch this weekend - I split the layers and put Henry's strawberry jam in between, then I iced it with your whipped cream icing with lemon added. It was DELICIOUS! thanks for a great recipe!!!!

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you I am so glad you liked it. What you did sounds delicious. Next time I make it I will add lemon to the icing.

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over 3 years ago thebreukelenlife

This cake looks great! To add a fruit filling would I just pour half the batter in the pan, add fruit and then over with the rest of the batter? It sounds too simple, I just wanted to make sure.

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I have never baked a fruit filling into the cake itself. I always bake the cake and then add the fruit filling on top of the bottom layer, put the top layer on and ice it. I don't think with this particular cake you can add fruit during the baking process. If you want fruit baked with the cake maybe you can try an upside down cake where the fruit is baked on the bottom of the pan with the cake on top. This cake is very light and I'm afraid adding fruit during the baking process might not work. I would strongly suggest baking as is and making a fruit filling to the cake after its baked. Hope this helps and let me know how it turns out.

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

BTW, I know your blog, live in brooklyn myself. Congrats on it its really good!!

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over 3 years ago cookinginvictoria

Looks scrumptious -- I am adding this recipe to my sweet recipe file, and I will try it out for the next special occasion when I need a cake!

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you cookinginvictoria. The beauty of this cake is how simple it is to make. It really is good. I love butter cakes but never quite got the texture I wanted. I use butter to prep the pans so I get a little taste of butter. I hope you like it!

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over 3 years ago lapadia

I made this recipe today, it is everything Jenny wrote it up to be, thanks for sharing your recipe!

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over 3 years ago lapadia

I forgot to mention, I usually always adjust the granulated sugar (when possible, because I like lower glycemic). How I adjusted was to use 3/4 cup coconut nectar & 1/2 cup granulated sugar, then left out a tablespoon of the oil, and only used 7ounces of the milk (which, btw, I had coconut milk left over, so used it). Then followed the egg white and sugar as usual - set aside. Beat the oil, milk & vanilla with the flour, baking powder & salt. Then beat in the yolks and coconut nectar...and folded in the egg whites, came out great, nice spongy & light...well, except because of the color of the nectar it was quite as yellow. Hmmm, maybe next time I will add some chocolate. A great recipe!!!

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much lapadia, I love what you did with the recipe. I think the addition of the chocolate would be amazing please let me know how it turns out. So glad you liked it.

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over 3 years ago Regine

I did do ur recipe replacing the cake flour with all purpose flour using the formula as per my prior comments. This is the best cake ever!!!! A cross between a yellow cakemix and chiffon cake. Thanks for sharing. I filled and frosted it with a strawberry cream cloud recipe. Ultra light and moist whether it s left outside (with ie buttercream) or in fridge (with ie whipped cream based frosting). I also added some lime zest (about 1/4 to 1/2 tsp). The possibilities are endless. Thanks for sharing!

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

So glad you liked it Regine and your frosting and filling sounds heavenly! I really like the additon of the lime zest also. thank you so much for trying the cake and for the nice report.

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over 3 years ago Regine

I wil try your recipe and let you know, but it does look good. The only thing I will do differently though, because I do not like the metallic or strange after taste of cake flour, is to replace the cake flour with all purpose flour. My formula of 1 cup cake flour = 3/4 cup all purpose flour + 2 tbsp cornstarc ALWAYS works. Since this recipe calls for 2 1/4 cup cake flour, I will instead use 1 3/4 cup minus 1 tbsp all purpose flour PLUS 4 1/2 tbsp cornstarch (or just use 4 tbsp). Sdebrango, you should try this next time as well and let me know what you think.

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Yes that works really well, I have done that before and you are right ti works very well. I have never noticed a metallic taste in cake flour, hmmmm will have to taste it looking for that. Really good idea let me know how it turns out. Thank you for trying the recipe.

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over 3 years ago Golab

This is a great, great recipe! I made it tonight for guests and it all but disappeared ... And it's a BIG cake! :-) Thanks so much for your help sdebrango! Will be making this again & again!

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over 3 years ago pauljoseph

&again!

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much, I am so happy it turned out well and thanks Pauljoseph.

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over 3 years ago ATG117

I'm also always looking for the perfect yellow cake. As a matter of fact, I just made one from smittenkitchen last week. I found it disappointingly dry and decided that the next time I make a yellow cake I would like to use a recipe with oil...Seems like this recipe might be the next yellow cake I make. But with only 2 eggs, do you find you get that yellow color?

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

The cake is yellow but lighter than a traditional yellow cake, it really depends on how dark the yolks are. I love this recipe i will never use another one, Thank you!

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over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

I didn't have good luck with the smittenkitchen recipe either! I'm definitely giving this a try as my next yellow cake!

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I hope you let me know how you like it fiveandspice, the cake is really wonderful. I am wondering how it would be with 3 eggs instead of 2 I may try that when I make it.

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over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

For sure! It's about a month until the next birthday around here, but I've saved the recipe and as soon as I make it, I'll let you know how it goes.

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over 3 years ago monkeymom

I'm also always looking for a great yellow cake recipe! Looking forward to trying it out.

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks so much!

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over 3 years ago pauljoseph

Will make today can I post photo of this cake?

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Yes thank you I am terrible with a camera I would love you to post a picture, Your pictures are works of art, Thank you!

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over 3 years ago pauljoseph

this is the recipe I made last week and the picture

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over 3 years ago Midge

I'm saving this for the my next cake occasion. Sounds delicious!

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks Midge, I am so glad that I found this recipe. Its now my go to yellow cake.Thanks again,