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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.
large eggs separated and at room temperature
cups cake flour
teaspoons Baking powder
1 tbs vegetable oil (I use canola)
cup whole milk (1 or 2% work also)
teaspoons pure vanilla extract
- Pre-heat oven to 350
- Prepare 2 9 inch round baking pans, butter bottoms and line with parchment rounds, butter again bottoms and sides and dust with flour.
- 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.
- 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, milk, egg yolk and the vanilla. Beat for 2 minutes on medium speed, mixture will be quite thick. I actually prefer to use a hand held mixer for this recipe.
- 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.