Golden Layers
The Recipe
Ingredients:
3 cups all purpose flour
1 tablespoon baking powder
¾ t.easpoonalt
5 tablespoons cornstarch
10 tablespoons sour cream (½ cup plus 3 tablespoons)
11 tablespoons light cream (½ cup plus 3 tablespoons)
8 oz unsalted butter
2 ¼ cup plus 2 T sugar
Zest of one or two lemons (depending on how much lemon accent you want)
1 tablespoon pure vanilla extract
¾ cup vegetable oil
4 large eggs
3 large yolks
Instructions:
Preheat the oven to 350 degrees
Sift the flour, baking powder, cornstarch and salt into a medium size bowl
Whisk the sour cream and heavy cream together in a small bowl
Cream the butter, sugar, lemon zest and vanilla in a medium size bowl with the paddle attachment of an electric mixer on medium to medium high speed until light and fluffy, about 1½ minutes, scraping the sides of the bowl 1-2 times during this time. Add the oil and continue beating until it is mixed in, then scrape the bowl again with the rubber spatula
Whisk together the whole eggs and yolks and add them in a stream while beating on medium speed stopping the mixer a couple of times to scrape the side of the bowl with a rubber spatula and then continue to beat until the batter appears fluffy, 30-45 seconds scrape the bowl a
Add half the flour mixture and blend on low several seconds, scrape the bowl and add the remaining half of the flour mixture continuing to blend on low for 5 seconds. Scrape the bowl again, then add the remaining half of the sour cream mixture and blend on medium low until incorporated. Scrape the bowl a final time.
Divide the batter evenly between the two pans and bake the layers on the center rack of the oven for about 30 minutes until they are light and, if touched gently with your finger, will make a slight indentation, then turn the oven to 340 and allow them to cook about another 5 minutes JUST until they are firm to the touch and a tester inserted in the center comes out dry or with a moist crumb. This should however happen BEFORE the entire layer is golden on top.…REMEMBER THAT OVENS CAN VARY, SO BE VIGILANT
Allow the layers to cool, then frost them with your frosting of choice.
Adapted from Rosie’s All Butter, Cream-Filled, Sugar-Packed Baking Book published by Workman Publishing in 2011.
