Dessert
(Cake
)
Shirley s basic moist sweet cake II
Contributor: Steph
35 minutes
350
1 9 inch cake pan
2
Large
eggs
3
Large
egg yolks
6
Tbl
buttermilk
2
Tbl
buttermilk
1
tsp
vanilla
1 1/2
cups
cake flour
1 1/3
cups
sugar
1 1/2
tsp
baking powder
1/2
tsp
salt
1/4
pound
unsalted butter
1 stick
1/3
cup
vegetable oil
TWO STEP METHOD
Bring all ingredients to room temperature
Put shelf in top of bottom third of oven. Grease and flour cake pan, line bottom with parchment paper and
grease and flour. (Trick - grease the pan, using a little extra on the bottom. Cut the parchment circle and rub
in the bottom of the pan. Remove the parchment and flour the pan as usual. Replace the parchment greasy
side up and re-flour the pan.)
Mix together the eggs, yolks, 6 Tbl buttermilk and vanilla in a bowl, set aside.
Put flour, sugar, baking powder and salt in mixer and whisk for 30 seconds to combine. Add softened butter
and 2 Tbl buttermilk, and oil, mix on low to moisten the on medium for 1.5 minutes.
Scrape down the sides and add 1/3 of the egg mixture, beat for 20 seconds. Repeat for the remaining egg
mixture.
Pour batter into the pan and bake for 35 minutes or until a tooth pick inserted 1 inch from the center comes
out clean.
Cool 10 minutes before removing from the pan.
Edition: 4