Yellow Layer Cake Recipe
Ingredients
| Cake flour | 4 Cup (16 tbs), sifted | |
| Baking powder | 2 Teaspoon | |
| 1 cup unsalted butter or margarine, at room temperature | ||
| 1 1/4 cups Sugar Twin or 1 1/2 cups granulated fructose | ||
| Egg yolks | 6 | |
| 6 tablespoons low-fat ricotta cheese | ||
| Nonfat yogurt | 5 Tablespoon | |
| 1 1/4 cups nonfat milk | ||
| Vanilla extract | 2 Teaspoon | |
Directions
Preheat oven to 350°.
Oil two 8 1/2 x 1 1/2-inch round cake pans.
In a large bowl, sift together flour and baking powder.
Set aside.
In another large bowl, cut butter or margarine into small pieces and cream thoroughly.
Using electric mixer set at low to medium, gradually add Sugar Twin and beat until fluffy.
Set aside.
In a bowl, use an electric mixer to beat together egg yolks, ricotta cheese, yogurt, milk, and vanilla.
Sift flour mixture into the creamed butter, a little at a time, alternating with milk mixture.
Stir the batter by hand until well mixed.
It will be quite thick.
Fill each prepared pan two-thirds full of batter and spread it out evenly.
Bake 45 to 55 minutes or until a knife inserted in center comes out clean.
Check carefully and test for doneness if you overbake, the cakes will be too dry.
Remove from oven.
Cool 10 minutes.
Loosen edges and invert cakes onto wire racks to cool thoroughly before decorating.
Oil two 8 1/2 x 1 1/2-inch round cake pans.
In a large bowl, sift together flour and baking powder.
Set aside.
In another large bowl, cut butter or margarine into small pieces and cream thoroughly.
Using electric mixer set at low to medium, gradually add Sugar Twin and beat until fluffy.
Set aside.
In a bowl, use an electric mixer to beat together egg yolks, ricotta cheese, yogurt, milk, and vanilla.
Sift flour mixture into the creamed butter, a little at a time, alternating with milk mixture.
Stir the batter by hand until well mixed.
It will be quite thick.
Fill each prepared pan two-thirds full of batter and spread it out evenly.
Bake 45 to 55 minutes or until a knife inserted in center comes out clean.
Check carefully and test for doneness if you overbake, the cakes will be too dry.
Remove from oven.
Cool 10 minutes.
Loosen edges and invert cakes onto wire racks to cool thoroughly before decorating.
Chef
