Monday, June 6, 2016
High altitude yellow cake
This strawberry and lavender buttermilk cake from Sweetapolita was heavenly. More importantly, the yellow cake baked up beautifully with no collapsing! This is a big deal. The layers were moist, fluffy, buttery, and perfect. Here it is with my high altitude adjustments:
High Altitude Yellow Buttermilk Cake (adapted from Sweetapolita)
Makes three 8-inch round layers
5 whole eggs, room temperature
2 egg yolks, room temperature
1-1/4 cups (297 ml) buttermilk, shaken
2 teaspoons (10 ml) pure vanilla extract
3 cups (345 g) cake flour, sifted
2 cups (400 g) sugar
1 tablespoon baking powder
7/8 teaspoon baking soda
1/2 teaspoon salt
1 cup (227 g) unsalted butter, cold and cut into small even pieces
Preheat the oven to 360° F. Grease the bottoms and sides of three 8-inch round cake pans, line bottoms with parchment round, and grease the parchment.
In a large measuring cup with a spout, lightly whisk the eggs, yolks, 1/4 cup of the buttermilk and the vanilla. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, whisk together the flour, sugar, baking powder, baking soda and salt. With the mixer set to low speed, add the cold butter and mix until all of the butter has been blended and has a sandy consistency.
Add the remaining 1 cup buttermilk to these dry ingredients, and mix on medium speed for 2 minutes. Scrape the sides and bottom of the bowl to ensure all of the ingredients are well incorporated. Reduce the speed to low and gradually add the egg mixture; once the mixture has been added, increase speed to medium and beat for 20 seconds. Gently fold batter once or twice to ensure the egg mixture has all been incorporated.
Divide batter evenly among the 3 prepared pans. Bake two of the layers until a cake tester or wooden toothpick inserted into the center comes out with a few crumbs but no batter, about 35 minutes. Repeat with the final layer. Let the layers cool in the pans for 10 minutes, then loosen sides with thin metal spatula or knife, and carefully turn out onto wire racks, peel of the paper liners, and let cool completely.
Posted by Maxine Parrish at 2:36 PM