8/7/2019 Yellow Butter Cake Recipe

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Yellow Butter Cake Recipe:

6 large egg yolks

1 cup (240 ml) milk

2 teaspoons (8 grams) pure vanilla extract

3 cups (300 grams) sifted cake flour  

1 1/2 cups (300 grams) granulated white sugar  

1 tablespoon + 1 teaspoon (20 grams) baking powder  

3/4 teaspoon (5 grams) salt

12 tablespoons (170 grams) unsalted butter , roomtemperature and cut into pieces

Chocolate Frosting:

8 ounces (225 grams) bittersweet or semisweet chocolate,chopped

1/4 cup (25 grams) cocoa powder (can use Dutch-processed or regular unsweetened cocoa powder )

3/4 cup (180 ml) milk

1/2 cup (113 grams) unsalted butter , cut into pieces

3 cups (345 grams) confectioners (powdered or icing) sugar ,sifted to remove lumps

1 1/2 teaspoon pure vanilla extract

Yellow Butter Cake: Preheat oven to 350 degrees F (177degrees C). Spray two 9-inch x 1 1/2 inch (23 x 4 cm)cake pans with Bakers Joy, line bottoms with parchmentpaper, then spray again with Bakers Joy. Set aside.

In a medium bowl lightly combine the egg yolks, 1/4 cup (60ml) milk, and vanilla extract.

In the bowl of your electric mixer combine the dryingredients (flour, sugar, baking powder and salt) and mix onlow speed for about 30 seconds or until blended. Add thebutter and remaining 3/4 cup (180 ml) milk. Mix on lowspeed until the dry ingredients are moistened. Increase themixer speed to medium and beat for about 2 minutes toaerate and develop the cake's structure. Scrape down thesides of the bowl. Gradually add the egg mixture, in 3additions, beating about 30 seconds after each addition to

incorporate the egg.

Divide the batter and pour into the prepared pans,smoothing the surface with an offset spatula. (Pans will beabout half full.) Bake 25 to 35 minutes or until a toothpickinserted into the center of the cake comes out clean and thecake springs back when pressed lightly in center.

Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased

rack. To prevent splitting, reinvert cakes so that tops areright side up. Cool completely before frosting.

Chocolate Frosting: In a stainless steel bowl placed over asaucepan of simmering water, put the chopped chocolate,cocoa powder, milk, and butter. Stir until the chocolate hasmelted and the mixture is smooth. Remove from heat andbeat in, with a hand mixer or wire whisk, the confectionerssugar and vanilla extract. If the frosting is lumpy, strainthrough a strainer to remove any lumps. Cover and placethe frosting in the refrigerator until it is firm (this may take afew hours). Once the frosting is firm remove fromrefrigerator and place in your mixing bowl. Beat thefrosting for a minute or two or until it is nice and smooth andof spreading consistency.

Assemble: Place one cake layer on your serving plate andspread with about 3/4 cup of frosting. Place the other cakelayer on top of the frosting and cover the entire cake with

8/7/2019 Yellow Butter Cake Recipe

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the remaining frosting. Cover and refrigerate the cake untilserving time.

Makes one - 9 inch (23 cm) layer cake.

BANANA PANCAKES

Have on hand a griddle or a frying pan. Haveallingredients at room temperature.Sift into abowl: 2 cups cake flour2 teaspoons baking powder½teaspoon kosher salt2 tablespoons su gar  In a separate bowl, mix together:  3 extra-large egg yolks6 tablespoons meltedunsa lted butte r1¼ cups milk½ cup mashed banan as(about 1 banana) Add the egg mixture to the dry ingredients

andwhisk until just combined. Do not overmix;thebatter will be slightly lumpy.In the bowl of anelectric mixer, beat at highspeed until soft peaksform: 3 extra-large egg whites Gently fold the egg whites into the batter.Tomake bear pancakes, pour the batter into asqueezebott le .Have on hand: ¼ cup vegetable shortening or nonstick spray¼cup chocolate chips Heat a griddle or a frying pan over mediumheatand grease the pan with shortening or nonstickspray (butter has a tendency to burn).Tocreate the outline of the eyes and the snoutwhen thepancake is turned over, squeeze out a2-inch oval of batter onto the hot pan and pipetwo dots abovethe oval, offset from each other.Let coo k for approximately 15 seconds. Overpipea large circle,cov erin g th e o val and dot s. Pipe 2 ́ earsµ on the top,

offset from each other. Flipthe pan cake s whe n b ubb lesform (1 to 2 min-utes per side). Press chocolatechipsinto the center of the eyes andoval (nose).Repeat withthe remaining batter.Remove the pan-cakes and serveimmediately