Moist Golden Cake

Description

From bakewise: the hows and whys of successful baking with over 200 magnificent recipes by shirley o. Corriher

Ingredients

• Unsalted Butter
• Sugar
• Vanilla Extract
• Canola Oil
• Egg Yolks
• Eggs
• Buttermilk
• Cake Flour
• Baking Powder
• Salt
• Heavy Cream

Instructions

1. Arrange a shelf in the lower third of the oven, place a baking stone on it, and preheat the oven to 350 f / 177c
2. Spray a 9 x 2-inch round cake pan with nonstick cooking spray and line with a parchment circle
3. In a mixer on medium speed, beat the butter to soften
4. Beat until it is light in color, about 3 minutes
5. Add sugar and continue to beat until very light, scraping down the sides and across the bottom of the bowl at least once
6. While creaming, feel the bowl
7. If it does not feel cool, place in the freezer for 5 minutes, then continue creaming
8. Beat in the vanilla
9. On medium speed, blend in the oil
10. On the lowest mixer speed, blend in the yolks, one at a time, mixing just to blend
11. Blend in the whole eggs, one at a time, mixing just to blend
12. In a medium mixing bowl, beat flour, baking powder, and salt for 30 full seconds at medium speed with a hand mixer or with a fork or whisk by hand
13. On the slowest mixer speed, blend over 1 / 2 of the flour mixture into the batter
14. Continue on slowest speed and blend in 1 / 2 of the buttermilk
15. Continue adding the remainder of the flour until all is incorporated
16. Blend in the remaining buttermilk
17. In a cold bowl with cold beaters, whip cream until soft peaks form when the beater is lifted
18. Stir about 1 / 4 of the whipped cream into the batter to lighten
19. Then, fold the rest of the whipped cream into the batter
20. Pour the batter into the prepared pan
21. Drop the pan onto the counter from a height of about 4 inches to knock out bubbles
22. Place the cake in the oven on the stone and bake until the center springs back when touched, or a toothpick inserted in the center comes out clean but moist, about 40 minutes
23. Ideally, the cake should not pull away from the sides until it has just come out of the oven
24. The center temperature should be about 209 f / 98 c if you check by inserting an instant read thermometer
25. Place in the pan on a rack to cool, about 10 minutes, then shake the pan to loosen the cake all around
26. Spray a cooling rack with nonstick cooking spray and invert the cake onto the rack to finish cooling
27. Peel off the parchment
28. Cool completely before slicing into layers, storing or icing