I've been searching for a perfect light and fluffy yellow cake recipe and I think that I found it. I found this recipe on the box of King Arthur Cake Flour. If your not familiar with King Arthur I suggest you check the flour out. I always used their wonderful unbleached flour for cookies, breads etc but did not like the results for a cake. Now with they have a cake flour I am in heaven. On their web site they have wonderful recipes for all kinds of delectable baked goods. Go to http://www.kingarthurflour.com/recipe/. Getting back to this cake, I just loved the results. The cake is high and light with a wonderful flavor with the addition of vanilla and almond extra. The milk chocolate frosting that I made is rich and complements the light and delicate texture of the cake.
Tender White Cake*
2 3/4 cups King Arthur Unbleached Cake Flour Blend
1 2/3 cups superfine sugar is best
1 tablespoon baking powder
3/4 teaspoon salt
3/4 cup (12 tablespoons) unsalted butter, softened
4 large egg whites plus 1 whole large egg
1 cup full-fat vanilla yogurt
or 1 cup of whole milk
2 teaspoons vanilla extract
1 teaspoon almond extract
Mix all of the dry ingredients for 2 minutes on slow speed, blend and aerate. Add the soft butter and mix into paste. Add the egg whites, then the whole egg, beating after each addition. Scrape down the sides and the bottom of the bowl after each addition
In a small bowl, whisk the yogurt or milk. (I used yogurt) with the vanilla and almond extracts. Add that mixture, 1/3 at a time to the batter. Beat 1 or 2 minutes after each addition, until fluffy, scraping the sides and bottom of the bowl. Pour the batter into greased and floured or parchment-lined pans(two 8" or 9" round) Cake can also be made as one 9" x 13" or 20 to 24 cup cakes.
Bake in preheated oven for 20 - 25 minutes for 8" or 9" pans; 20-25 minutes for 9" x 13" pan: or 15-20 minutes for cup cakes. Remove from oven and frost.