Golden Yellow Cake
1 8-inch 3-layer cake or 30 cupcakes
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups Domino® Granulated Sugar
- 4 large eggs, separated
- 2 teaspoons vanilla extract
- 1 cup whole milk
Preheat oven to 350°F. Butter and flour three 8-inch round cake pans.
Combine flour, baking powder, and salt in mixing bowl. Cream butter and sugar in large mixing bowl with electric mixer on medium speed until fluffy. Add egg yolks and beat well; beat in vanilla. Gradually add flour mixture, alternating with milk, on low speed until blended; set aside.
In separate bowl with clean beaters, beat egg whites until stiff peaks form. Gently fold egg whites into batter with rubber spatula. Divide batter among prepared pans.
Bake for 20 to 25 minutes, or until knife inserted in center comes out clean. Transfer to rack to cool completely.
For cupcakes: Line muffin pans with paper liners. Pour to fill 2/3 full, and bake 18 to 22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting.
Featured by Krystina Castella; http://crazyaboutcupcakes.com; Los Angeles, CA.
Click here for the Chocolate Buttercream Frosting recipe.