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Yellow Cake

6 large egg yolks
1 cup milk
2 1/4 tsp vanilla
3 cups sifted cake flour
1 1/2 cups sugar
4 tsp. baking powder
3/4 tsp. salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened

Preheat oven to 350F.

Butter and line with parchment or wax paper 2 9-inch-round pans.
Butter again and lightly coat with flour.

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

In a large bowl combine the dry ingredinets and stir to combine.
Add the butter and remaining 3/4 cup milk and mix on low speed to
evenly moisten. Increase to high (medium on stand mixer) and beat
for 1 1/2 minutes more. Scrape down sides and add egg mixture,
1/3 at a time, beating for 20 seconds after each addtion. Scrape
down sides.

Scrape batter into pans. Bake 25 -35 minutes. Cake should start
to shrink back from the pan when done. The center will spring back
to the touch and a toothpick inserted into the center will come
out clean.

Let the cake cool in the pan for 10 minutes before inverting onto
a cooling rack. Remove pan and allow cake to cool completely.

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