Fluffy Yellow Layer Cake

Name: Fluffy Yellow Layer Cake
Yield: Serves 10 to 12 (Makes two 9-inch cake layers)
Ingredients: 2 1/2 cups (10 ounces; 280 grams), cake flour, plus extra for dusting pans; 1 1/4 teaspoons, baking powder; 1/4 teaspoon, baking soda; 3/4 teaspoon, table salt; 1 3/4 cups, sugar (12 1/4 ounces; 347 grams); 10 tablespoons (1 1/4 sticks), unsalted butter, melted and cooled slightly; 1 cup, buttermilk, room temperature; 3 tablespoons, vegetable oil; 2 teaspoons, vanilla extract; 6 , large egg yolks, room temperature; 3 , large egg whites, room temperature

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Appears in Cook's Illustrated March/April 2008, America's Test Kitchen TV

Desserts or Baked Goods

Cakes

Box mixes are famous for engineering cake with ultralight texture. We set out to make an even fluffier cake—without chemicals and additives.

SERVES10 to 12 (Makes two 9-inch cake layers)

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WHY THIS RECIPE WORKS

We adapted a chiffon cake technique when devising our fluffy yellow layer cake recipe, using a large number of whipped egg whites to get high volume and texture. For moisture, we used a combination of butter and oil in our yellow cake recip...

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