Wednesday, December 8, 2010

Yellow Butter Cake

This moist, buttery yellow cake recipe was taken from JoyofBaking.  The difference between a yellow and a white butter cake is that a yellow cake contains just the egg yolks whereas a white cake contains whole eggs (although both cakes do contain butter, sugar, flour and milk).  This yellow cake makes an ideal birthday cake where you can fill and frost the layers with a rich and creamy chocolate butter frosting or any frosting of your choice.  


6 large egg yolks
240ml milk
2 tsp vanilla extract
300g self-raising flour, sifted
240g caster sugar
170g butter, softened

  • Preheat oven at 160 degrees C.  Grease a 21cm Bundt pan with butter and flour mixture.
  • In a medium bowl, lightly combine egg yolks, 1/4 cup of  milk and vanilla extract.
  • In a large mixing bowl, combined flour and sugar. Mix on low speed for about 30 seconds or until blended.
  • Add in butter and the remaining 3/4 cup of milk.  Mix on low speed until the dry ingredients are moistened.  Increase to medium speed.  Beat for about 2 minutes to aerate and develop the cake's structure.  Scrape down the bowl.  Gradually add in egg mixture in 3 additions, beating about 30 seconds after each addition to incorporate the eggs.
  • Transfer the batter into the prepared Bundt pan.  
  • Bake for about 45 minutes or until cake is done.
  • Cool in the pan for about 10 minutes before inverting the cake on a rack.  

Chocolate Ganache

150g dark chocolate, chopped
1/2 cup cream

  • Melt chocolate and cream in a medium heatproof bowl over a saucepan of simmering water, stirring occasionally, until smooth.  If too thick, add a little bit more boiling water to adjust the consistency.
  • Drizzle Ganache over cold cake.

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