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1 1/3 c Sugar
Nonstick cooking spray with
-flour; such as baker’s joy,
-or 1 tablespoon shortening
-and 1 tablespoon flour to
-grease pan, parchment or
-waxed paper
1 1/2 c Cake flour
1 1/2 ts Baking powder
1/2 ts Salt
1/2 c Buttermilk at room
-temperature
1 ts Pure vanilla extract
1/4 lb Unsalted butter at about 65
-degrees f; (18 degrees c)
2 lg Eggs at room temperature
3 lg Egg yolks at room
-temperature
1/3 c Vegetable or other
-mild-flavored oil*; (see
-note)
Place the mixer bowl and whisk beater in the freezer. Measure the sugar
into a zip-top plastic bag, seal and place in the freezer to chill for
about 20 minutes.
Place a shelf at the top of the lower third of the oven and preheat to
350 degrees.
Grease a 9 by 2-inch round cake pan by spraying with nonstick cooking spray
with flour or by rubbing the pan with shortening, shaking the pan with 1
tablespoon flour, and shaking out the excess. Insert a 9-inch parchment or
waxed paper circle in the pan and lightly spray or grease and flour.
Sift the flour, baking powder and salt onto a sheet of waxed paper. Resift
at least once more onto another piece of waxed paper. Measure the
buttermilk in a glass measuring cup and add the vanilla.
Cream the butter on medium speed in a mixer with the whisk until light in
color, about 3 minutes. Add the sugar in a steady stream with the mixer
running. Continue beating the butter-sugar mixture for 3 to 4 minutes,
scraping down the sides of the bowl once. Add the eggs and yolks one at a
time, beating on medium speed for about 30 seconds after each addition.
Continue to beat until the mixture is light and airy looking, another 1 to
2 minutes.
Remove the bowl from the mixer and stir in the oil. Fold in half of the
flour mixture with a large rubber spatula. Scrape down the sides of the
bowl, then fold in half of the buttermilk-vanilla mixture. Fold in the
remaining flour and scrape down, then the remaining buttermilk-vanilla
mixture.
Pour the batter into the prepared pan. Smooth the batter with the rubber
spatula, leaving the edges a breath higher than the center. Bake until a
toothpick or cake tester inserted an inch from the center comes out clean,
about 35 minutes. The sides should just begin to pull away from the pan
when you place the cake on the rack to cool.
Let the cake cool in the pan for 10 to 20 minutes. Tap the sides of the pan
on the counter to loosen the cake or run a small spatula around the edge.
Spray a cooling rack lightly with nonstick spray and invert the cake onto
it. Peel off the parchment liner, then replace the liner on the cake with
the sticky side up. Invert back onto the original cooling rack so that the
cake is now right side up. Cool completely before storing or icing.
*Note: Walnut, hazelnut or almond oil is good to use if you would like a
subtle flavor note. Make sure the oil is not off tasting since nut oils
turn rancid faster than others.
Notes: Recipe courtesy of Shirley O. Corriher, “Cookwise”
Yields
1 Servings
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