My search for the perfect yellow cake recipe has been for a while. Yellow cake is a classic cake in the North American kitchen and almost every baker has their own favorite recipe. I have to confess that I am a baking nerd who would do anything just to make a recipe right. This yellow cake is just one of the examples. Every now and then I would
search for study about different yellow cake recipes and try to make them according to my taste. However, a lot of them were just not my cup of tea (of course it doesn’t mean that they aren’t good). To me, the perfect yellow cake is one that is low in sugar and fat, moist enough so no sugar syrup is brushed on before frosting the cake (as in sponge cakes), and fluffy yet sturdy enough to withstand the weight of my frosting and fondant. Recently, I have come across to the Tender Yellow Cake Recipe by Food52. That was very close to what I have been looking for so with that as my blueprint, my own yellow cake recipe has evolved. Compared to the original recipe, I have added one extra egg to make the cake fluffier. The sugar amount has been reduced by 60% (yes 60%!!!). Homemade buttermilk instead of milk is used for extra tenderness. Yellow cakes are traditionally prepared with the creaming method. Here because of the huge reduction in both sugar and fats, a combination of the separated egg method and the reverse creaming method is implemented. The air bubbles in the meringue, when expand in the oven, are responsible for the beautiful rise of the cake. The reverse creaming method makes the cake tender by minimizing gluten formation during mixing. The oil (instead of butter) in the cake makes it very moist. The downside is that the cake will be less buttery. However, given the fact that it would later be paired up with rich chocolate ganache, I am very happy with it. I would say my quest for the perfect yellow cake recipe is over.
So here comes my yellow cake recipe. I hope you love it as much as I do!
Updated Jan 3, 2017: I’ve found other better and quicker recipe. See my blog posts for Yellow Butter Cake and Easy Vanilla Cupcakes for details.
EC尋覓理想的yellow cake食譜已經有一段日子了，yellow cake是北美地區常用的蛋糕，各人皆有自己的心水食譜。EC承認自己在烘焙方面有點瘋狂，最愛鍥而不捨地研究合自己口味的食譜，yellow cake便是其中一個例子。有段日子EC閒時便會
搜尋鑽研yellow cake食譜，然後按照自己的要求嘗試修改食譜，但每每失敗而回(EC當然不是說這些食譜不好，只是並非EC那杯茶而已)。EC對yellow cake的要求是少甜、少油、質地濕潤不用像海綿蛋糕般掃糖水防乾、質地要鬆軟卻同時要紮實得能夠承托霜飾及翻糖裝飾的重量。最近EC試了Food52的Tender Yellow Cake食譜，覺得跟自己的要求相近，於是便以此為藍本，打造出合自己心意的yellow cake配方。與原食譜相比，EC增多了一隻蛋令蛋糕更鬆軟，糖量減掉了六成(沒錯，是六成！)，再改用自製的buttermilk代替牛奶令蛋糕變得更鬆軟。傳統的蛋糕做法是糖油攪拌法(creaming method)，但因為糖量及脂肪量均減掉了很多，所以蛋糕做法以分蛋法和reverse creaming method作配合。蛋白霜中的空氣受熱膨脹後可令蛋糕變得鬆軟，而reverse creaming method則可減少麵糊被攪拌至出筋的問題。蛋糕是用油做的所以可以保持濕潤，但同時亦少了牛油香。不過蛋糕最終會配上軟心黑朱古力作夾餡，所以EC亦覺得十分滿意，EC的yellow cake食譜尋覓之旅應該可以完結了！
Makes two 8 x 1.5 inch or two 6 x 2.5 inch round cakes
可做兩個8 x 1.5吋或兩個6 x 2.5吋圓形蛋糕
270 g cake and pastry flour
1.5 tsp baking powder
1/4 tsp baking soda
4 egg yolks, large
60 g granulated sugar
75 g canola or vegetable oil
225 g milk
15 g (1 Tbsp) white vinegar or lemon juice
2 tsp vanilla bean paste or pure vanilla extract
4 egg whites, large
60 g granulated sugar
1/2 tsp cream of tartar
Notes: The eggs I use are about 50 g each without shells.
Preheat oven to 350ºF/180ºC. Separate the egg whites and egg yolks. Line bottom of two 8-inch baking pans with parchment paper. Butter the sides and coat with flour. Tap off excess. Set aside.
Make buttermilk by combining milk and white vinegar in a large bowl. Let stand for 5 minutes (mixture will start curdling). Set aside.
For the yolk mixture, sift together flour, baking powder, baking soda, salt, and sugar in a mixing bowl and mix well. Add oil and half of the buttermilk. With an electric mixer or a stand mixer fitted with the paddle attachment, beat until the mixture becomes a thick paste. Add the egg yolks, remaining buttermilk and vanilla bean paste and beat for another minute or until mixture is smooth and well incorporated. Set aside.
For the meringue, in another clean mixing bowl, whip egg whites with an electric mixer or a stand mixer fitted with the whisk attachment until foamy. Add cream of tartar and continue beating until soft peaks form. Then slowly add sugar in batches and continue beating until glossy and firm peaks.
做蛋白霜：取另一清潔的鋼盆放入蛋白，用電動打蛋器或廚師機將蛋白打至起泡, 加入他他粉繼續打至泡泡變細密, 分次加入糖打至企身及有光澤。
Fold meringue into the yolk mixture in two to three batches until well incorporated.
Divide batter evenly among the baking pans (the picture shows three 6-inch pans as i was making a 1.5 batch of the recipe). Smooth top with a spatula then tap cake pans against the kitchen counter several times to get rid of any large air bubbles. Bake until cake springs back to the touch and a toothpick inserted into the center of cake comes out clean, about 35 to 40 minutes. Cool in pan for 10 minutes. Remove cakes from pans and transfer to a wire rack to cool completely. Level and slice cakes if necessary before frosting.
I baked three 6-inch cakes that are 2.5 inches high by using 1.5 times the recipe. With dark chocolate ganache, homemade marshmallow fondant and modeling chocolate decorations I made a Minion cake for my kids joint birthday party.
I stacked up two three-layer cakes for this cake.
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