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Yellow Butter Cake

6 large egg yolks
1 cup milk
2 1/4 teaspoons vanilla extract
3 cups cake flour, sifted
1 1/2 cups sugar
4 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter

Preheat the oven to 350F.

In a medium bowl lightly combine the yolks, 1/4 cup milk, and

In a large mixing bowl combine the dry ingredients and mix on low
speed for 30 seconds to blend. Add the butter and remaining 3/4
cup milk. Mix on low speed until the dry ingredients are moistened.
Increase to medium speed (high speed if using a hand mixer) and
beat for 1 1/2 minutes to aerate and develop the cake's structure.
Scrape down the sides. Gradually add the egg mixture in 3 batches,
beating for 20 seconds after each addition to incorporate the
ingredients and strengthen the structure. Scrape down the sides.

Scrape the batter into the prepared pans and smooth the surface
with a spatula. The pans will be about 1/2 full. Bake 25 to 35
minutes or until a tester inserted near the center comes out clean
and the cake springs back when pressed lightly in the center. The
cakes should start to shrink from the sides of the pans only after
removal from the oven.

Let the cakes cool in the pans on racks for 10 minutes. Loosen the
sides with a small metal spatula and invert onto greased wire racks.
To prevent splitting, reinvert so the tops are up and cool completely
before wrapping airtight.

Two 9-inch by 1 1/2-inch cake pans greased, bottoms lined with
parchment or wax paper, and then greased again and floured.


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