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I have always been on the look out for a good yellow cake recipe and I think I finally found it.
My criterias for a good yellow cake recipe are that:
I have tried many yellow cake recipes and most fell short of my criterias. Some are lacking in the moist department while others lack in flavor. Some are very moist but is just too dense for my taste. I like my cakes on the slightly fluffy side.
I found a recipe of a classic yellow cake from celebrity cake designer Sylvia Weinstock's book Sweet Celebrations: The Art of Decorating Beautiful Cakes . At last, I think I finally found the yellow cake recipe that has a check mark on everything on my list. It is moist, has a mellow butter flavor, not greasy and made from scratch. It is not too dense, it just have the right amount of fluff to it.
I tweaked that recipe a bit and switched one ingredient, sour cream, for regular milk. The sour cream in the original recipe imparts a slightly tangy flavour to the cake. Although I like it and it doesn't really bother me, it might bother other people. Hence, I replaced it with milk instead. And milk is more readily available to me anyway; I always have it in hand.
This recipe might be a bit more work than the others because the eggs have to be separated and the eggwhites have to beaten separately to soft peaks. But I think this step is worth the extra effort. It is what gives the "fluff" to the cake. But by no means it is as light as a sponge or angel cake.
A yellow cake is very versatile and you can pretty much dress it up with anything. I use different versions of this buttercream recipe a lot with this yellow cake. Torte the cake and add any curd filling, pastry cream with fruits or jam.
Hope you'll like it as much as I did!
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Adapted from Sweet Celebrations: The Art of Decorating Beautiful Cakes by Sylvia Weinstock.
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