Super moist Yellow Cake

Ingredients for 1 servings:

• 6 large egg yolks
• 240 ml milk
• 2 tsp vanilla extract
• 300 g sugar
• 300 g flour or 200 g flour and 100 g cornstarch
• 20 g baking powder
• 5 g salt
• 170 g butter, room temperature

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

American yellow cake

Preheat the oven to 180°C. In a medium bowl, combine the egg yolks, 60 ml milk, and vanilla extract. In a large bowl, combine the flour, sugar, baking powder, and salt. Mix for 30 seconds until well blended. Then add the warm butter and 180 ml milk. Mix slowly for another 30 seconds, then mix on high for 2 minutes. Then add the egg mixture in three intervals, mixing for 30 seconds after each addition. The batter should have a thick, pasty consistency and fall easily from a spoon. Pour into a loaf pan and bake for about 60 minutes. Traditionally, “Rich & Creamy Chocolate Frosting” is added after the cake has cooled. I’ve also used this recipe for cupcakes, and 15 minutes of baking time is sufficient. For small, flat cupcakes, add a level tablespoon to the baking dish. For cupcakes with a “hat,” add a heaped tablespoon to the baking dish.