Dessert
(Cake
)
Shirley s basic moist sweet cake
Contributor: Scott & Steph
35 minutes
350
1 9 inch cake pan
2
large
eggs
3
large
egg yolks
6
Tbsp
buttermilk
2
Tbsp
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
lb
unsalted butter
1 stick
1/3
cup
vegetable oil
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