Golden cake layers

2 Servings

Ingredients

Quantity Ingredient
2¼ cup Plus 3 TBS sifted cake flour
(measure after sifting)
¾ tablespoon Baking soda
¾ tablespoon Baking powder
½ tablespoon Salt
1 cup Plus 2 TBS butter; room temperature
1¼ cup Plus 1 TBS sugar
2 tablespoons Vanilla extract
4 larges Egg yolks; room temperature
1 large Whole egg; room temperature
¾ cup Sour cream; room temperature

Directions

1. Preheat the oven to 350. Lightly grease two 8-inch round layer pans with vegetable oil or butter, or line them with parchment circles or inserts.

2. resift the flour with the baking soda, baking powder, and salt into a small bowl.

3. Cream the butter, sugar, and vanilla in a meduim-size mixing bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Stop the mixer twice to scrape the bowl with a rubber spatula.

4. Add the yolks one at a time, bleeding for 5 seconds on kedium-low speed after each addition. Scrape the bowl each time. Then add the whole egg and mix until blended, 10 seconds.

5. Add one-third of the dry ingredients to the butter mixture by stirring them in lightly with a rubber spatula so that the liquid is absorbed. Then turn the mixer on low to blend partially, about 5 seconds. Scrape the bowl..

6. Add half of the sour cream and blend in with several broad strokes of the scapula. Then fold in one-third more dry ingredients by hand, followed by the remaining sour cream, then the rest of the dry ingredients. Turn the mixer to low and blend until the batter is velvity in texture, 10 seconds.

7. Divide the batter evenly between the prepared pans and place them on the center rack of the oven.

8. Bake until the layers are golden color and spring back to the touch, and a tester inserted in the center comes out dry, 35 minutes.

9. Cool the layers in the pans on a rack before frosting.

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