Yellow Butter Cake

6 large egg yolks

l cup (242 grams) milk

2 1/4 teaspoons (9 grams) vanilla

3 cups (300 grams) sifted cake flour

l l/2 cups (300 grams) sugar

l tablespoon + l teaspoon (l9.5 grams) baking powder

3/4 teaspoon (5 grams) salt

l2 tablespoons (l70 grams) unsalted butter , room temperature

Preheat oven to 350 degrees. Spray two 9-inch x l l/2 inch cake plans with Bakers Joy, line bottoms with parchment paper, then spray again with Bakers Joy.

In a medium bowl lightly combine the yolks, l/4 cup milk, and vanilla.

In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase speed to medium and beat for l l/2 minutes to aerate and develop cake structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating 20 seconds after each addition to incorporate the egg. Scrape down the sides.

Scrape the batter in the prepared pans and smooth surface. (Pans will be half full.) Bake 25 to 35 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center. (The cakes should start to shrink from the sides of pans after taking them out of the oven.)

Cool on the cakes in the pans for 10 minutes. Then invert onto a greased rack. To prevent splitting, reinvert cakes so that tops are right side up. Cool and wrap tightly.