-
1
Preheat the oven to 350F.
-
2
In a medium bowl lightly combine the yolks, 1/4 cup milk, and vanilla.
-
3
In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
-
4
Add the butter and the remaining 3/4 cup milk.
-
5
Mix on low speed until the dry ingredients are moistened.
-
6
Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake's structure.
-
7
Scrape down the sides.
-
8
Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.
-
9
Scrape down the sides.
-
10
Scrape the batter into the prepared pans and smooth the surface with a spatula.
-
11
The pans will be about 1/2 full.
-
12
Bake 25 to 35 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center.
-
13
The cakes should start to shrink from the sides of the pans only after removal from the oven.
-
14
Let the cakes cool in the pan on racks for 10 minutes.
-
15
Loosen the sides with a small metal spatula and invert onto greased wire racks.
-
16
To prevent splitting, reinvert so that the tops are up and cool completely before wrapping airtight.
