Fluffy and Tender Yellow Cake
Ingredients: all-purpose flour, cornstarch, baking powder, salt, sugar · 60 min cook time · 450kcal · ~₩11,500
Ingredients
400g all-purpose flour, 42g cornstarch, 1tablespoon baking powder, 0.75teaspoon salt, 400g sugar, 170g unsalted room temperature butter, 0.33cup oil, 1tablespoon vanilla, 4whole eggs, 3개 egg yolks, 1.5cups buttermilk
Instructions
1. Preheat your oven to 350°F (175°C).
2. Lightly grease and add parchment paper rounds to the bottom of three 8-inch cake tins.
3. In a medium bowl, combine 3 and 1/3 cups (400g) of all-purpose flour, 1/3 cup (42g) of cornstarch, 1 tablespoon of baking powder, and 3/4 teaspoon of salt. Whisk until nicely combined and set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, add 3/4 cup (170g) of unsalted room temperature butter and 2 cups (400g) of sugar. Mix for 3 minutes on medium speed until light and fluffy.
5. Add 1/3 cup of oil and 1 tablespoon of vanilla to the butter mixture and mix.
6. With the mixer on medium speed, add four whole eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl.
7. Add three egg yolks to the batter and mix until incorporated.
8. With the mixer on the lowest setting, add one-third of the flour mixture, then half of the buttermilk (1.5 cups total). Repeat with another third of the flour, the remaining buttermilk, and finally the last bit of flour. Mix just until combined.
9. Scrape down the bowl by hand and gently fold the batter to ensure everything is evenly mixed and there are no bits of unmixed flour.
10. Divide the batter evenly among the three prepared 8-inch cake pans. Smooth the top with an offset spatula to ensure flat layers.
11. Bake for approximately 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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