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1
Preheat oven to 350 degrees.
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2
Grease two 12-inch x 1 1/2 inch cake pans, line bottoms with parchment paper grease bottom and flour entire pan.
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3
In a medium bowl lightly combine the yolks, 1/2 cup milk, and vanilla.
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4
In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
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5
Add the butter and remaining milk.
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6
Mix on low speed until the dry ingredients are moistened.
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7
Beat for 90 seconds at medium speed to develop cake structure.
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8
Stop mixer, scrape down the sides.
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9
Gradually add the egg/milk/vanilla mixture in 3 batches, beating 20 seconds after each addition.
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10
Stop mixer, scrape down the sides and give it a final mix by hand.
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11
Pour the batter in the prepared pans and smooth surface.
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12
(Pans will be half full.) Bake 40 to 50 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
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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.
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14
Reinvert cakes so that tops are right side up.
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15
Cool to room temperature and wrap tightly with plastic wrap.
