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1
Please, please read my note above!
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Have all of your ingredients at room temperature.
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Preheat oven to 350 degrees F (177 degrees C). Spray two 9-inch x 1 1/2 inch (23 x 3.75 cm) cake pans with Bakers Joy, line bottoms with parchment paper, then spray again with Bakers Joy (or butter and flour the two cake pans, line the bottoms with parchment paper, then butter and flour the parchment paper). Set aside.
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In a medium bowl lightly combine the egg yolks, 1/4 cup (60 ml) milk, and vanilla extract.
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In the bowl of your electric mixer combine the dry ingredients (flour, sugar, baking powder and salt) and mix on low speed for about 30 seconds or until blended. Add the butter and remaining 3/4 cup (180 ml) milk. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about 2 minutes to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the egg mixture, in 3 additions, beating about 30 seconds after each addition to incorporate the egg. *** See note above ***.
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Divide the batter and pour into the prepared pans, smoothing the surfaces with an offset spatula. (Pans will be about half full.) Bake 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in the center.
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7
Place the cakes on a wire rack and let the cakes cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. To prevent splitting, reinvert cakes so that tops are right side up. Cool completely before frosting.
