Ingredients
yields one 9” round cake (3 layers) or 24 cupcakes
- 2 sticks butter (8 ounces)
- 2 cups sugar
- 1 ¼ teaspoons vanilla
- 4 eggs
- 2 ½ cups plus 2 tablespoons unbleached all-purpose flour
- 6 tablespoons cornstarch
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
Directions to make Yellow cake
Preheat oven to 350° F. Prepare 2 x 9” round cake pans by spraying with non-stick cooking spray and lining bottom of each pan with a wax paper circle cut to fit.
1.using an electric mixer beat butter and sugar at high speed until lighter in color and fluffy.
2.add the eggs, one at a time, mixing well after each addition
3.sift the flour, cornstarch, baking powder and salt on to a piece of parchment or wax paper.
4.mix the milk and vanilla together.
5.add the dry ingredients and wet ingredients alternately to the batter, ending with the dry ingredients.
6.pour the batter into the prepared pans (1/3 in one, 2/3 in the other) and bake for 25-35 minutes (20-25 minutes for cupcakes), until a cake tester inserted in the center of the cake comes out clean.
7.cool the cakes in their pans for about 15 minutes then turn out of the pans on to a wire rack to cool completely.
