-
1
Preheat oven to 350 degrees.
-
2
Grease two 9-inch x 1 1/2 inch cake plans line bottoms with parchment paper grease bottom and flour entire pan.
-
3
In a medium bowl lightly combine the yolks, 1/4 cup milk, and vanilla.
-
4
In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
-
5
Add the butter and remaining 3/4 cup milk.
-
6
Mix on low speed until the dry ingredients are moistened.
-
7
Beat for 90 seconds at medium speed to develop cake structure.
-
8
Stop mixer, scrape down the sides.
-
9
Gradually add the egg/milk/vanilla mixture in 3 batches, beating 20 seconds after each addition.
-
10
Stop mixer, scrape down the sides and give it a final mix by hand.
-
11
Pour the batter in the prepared pans and smooth surface.
-
12
(Pans will be half full.) Bake 25 to 35 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
-
13
(The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.
-
14
Reinvert cakes so that tops are right side up.
-
15
Cool to room temperature and wrap tightly with plastic wrap.
