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Yellow Cake
6 large egg yolks
1 cup milk
2 teaspoons vanilla extract
3 cups plus 3 tablespoons sifted all purpose flour
1-1/2 cups granulated sugar
1 Tablespoon plus 1 teaspoon baking powder
3/4 teaspoon salt
12 Tablespoons unsalted butter at room temperature, cut into pieces
Preheat oven to 350 degrees Spray two 9-inch x 1 1/2 inch cake pans with non-stick spray and then line bottoms with parchment paper, then spray again with the non-stick spray.
In a medium bowl lightly combine the egg yolks, 1/4 cup milk and vanilla extract.
Combine the dry ingredients (flour, sugar, baking powder and salt) and mix on low speed for about 30 seconds or until blended. Add the butter and remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about 2 minutes and scrape sides of bowl. Gradually add the egg mixture, in 3 additions, beating 30 seconds after each addition.
Divide the batter and pour into the prepared pans, smooth the surface with a spatula. (Pans will be about half full.) Bake 25 to 35 minutes or until cake springs back when pressed lightly in center.
Place the cakes, in their pans, on a wire rack to cool for 10 minutes. Invert the cakes onto a greased rack. To prevent splitting, turn cakes right side up. Cool completely before frosting.
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