*  Exported from  MasterCook II  *
 
                             Golden Cake Layers
 
 Recipe By     : Judy Rosenberg-Rosie’s Bakery, Cambridge, MA
 Serving Size  : 2    Preparation Time :1:00
 Categories    : American                         Healthy And Hearty
                 Pies & Pastry                    Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/4  plus          3 TBS sifted cake flour
                         (measure after sifting)
      3/4  tablespoon    baking soda
      3/4  tablespoon    baking powder
      1/2  tablespoon    salt
    1      cup plus      2 TBS (2 stick + 2 TBS) butter -- room temperatur
 e
    1 1/4  cup plus      1 TBS sugar
    2      tablespoons   vanilla extract
    4      large         egg yolks -- room temperature
    1      large         whole eggs -- room temperature
      3/4  cup           sour cream -- room temperature
 
 1. Preheat the oven to 350°F.  Lightly grease two 8-inch round layer pans
 with vegetable oil or butter, or line them with parchment circles or inserts.
 
 2. resift the flour with the baking soda, baking powder, and salt into a small
 bowl.
 
 3. Cream the butter, sugar, and vanilla in a meduim-size mixing bowl with an
 electric mixer on medium-high speed until light and fluffy, about 2 minutes.
 Stop the mixer twice to scrape the bowl with a rubber spatula.
 
 4. Add the yolks one at a time, bleeding for 5 seconds on kedium-low speed
 after each addition.  Scrape the bowl each time.  Then add the whole egg and
 mix until blended, 10 seconds.
 
 5. Add one-third of the dry ingredients to the butter mixture by stirring them
 in lightly with a rubber spatula so that the liquid is absorbed.  Then turn
 the mixer on low to blend partially, about 5 seconds.  Scrape the bowl..
 
 6. Add half of the sour cream and blend in with several broad strokes of the
 scapula.  Then fold in one-third more dry ingredients by hand, followed by the
 remaining sour cream, then the rest of the dry ingredients.  Turn the mixer to
 low and blend until the batter is velvity in texture, 10 seconds.
 
 7. Divide the batter evenly between the prepared pans and place them on the
 center rack of the oven.
 
 8.  Bake until the layers are golden color and spring back to the touch, and a
 tester inserted in the center comes out dry, 35 minutes.
 
 9. Cool the layers in the pans on a rack before frosting.
 
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