Does anyone have Carol Walter's ';Best Yellow Cake'; recipe from her book Great Cakes?

My little sister's birthday is coming up next month and I'm in charge of the cake. I'm going all out on the frosting and decorations so I want the inside to be just as good as the outside. I have heard that Carol Walter's recipe is really good but I can't find it online. If no one has it, any really good yellow or white cake recipe will do.Does anyone have Carol Walter's ';Best Yellow Cake'; recipe from her book Great Cakes?
Title: Absolutely The Best Yellow Cake





Ingredients





3 c sifted cake flour


1 Tbsp baking powder


1/2 ts salt


1 c unsalted butter; (2 sticks)


2 c superfine or strained sugar


4 lg eggs


1 1/2 ts vanilla extract


1 c milk


It is the ideal birthdaycake. Serves 12 to 16





Pan: 10'; angel food cake pan (4 qua capacity)


Pan Prep: Butter or butter/flour


Oven Temp: 350


Rack Level: Lower Third


Baking Time: 65 to 70 minutes





Instructions





1. Position rack in the lower third of the oven and preheat to 350. Butter a 10-inch angel food cake pan. (See Note)


2. Using a triple sifter, sift together the flour, baking powder and salt. Set aside.


3. Cut the butter into 1-inch pieces and put them in the large bowl of an electric mixer fitted with beaters or the paddle attachment. Soften on low speed. Increase the speed to medium-high and cream until smooth and light in color, about 1 1/2 to 2 minutes.


4. Add the sugar, 1 Tbsp at a time, taking about 8 to 10 minutes to blend it in well. Scrape the sides of the bowl occasionally.


5. Add the eggs, 1 at a time at 1-minute intervals. Scrape the sides of the bowl as necessary. Blend in the vanilla.


6. Reduce mixer speed to medium-low. Add the dry ingredients alternately with the milk, dividing the flour mixture into four parts and the liquid into three parts and starting and ending with the flour. Mix just until incorporated after each addition. Scrape the sides of the bowl and mix for 10 seconds longer.


7. Spoon the batter into the prepared pan and smoothe the surface with the back of a tablespoon. Center the pan on the rack and bake in the preheated oven for 65 to 70 minutes, or until the cake is golden brown on top and comes away from the sides of the pan. A twig of straw or a toothpick inserted into the center should come out dry.


8. Remove the cake from the oven and set the pan on a cake rack to cool to room temperature. If you are using a pan with a removable bottom, remove the pan by lifting up the center tube and running a sharp, thin-bladed knife under the cake and around the inner tube to loosen the cake. Invert the


cake onto the cake rack. If your pan does not have a removable bottom, run a thin, sharp knife around the outer sides and inner tube, then invert the cake onto the rack. Place on a cake platter top side up. Just before serving, dust the top of the cake with confectioner's sugar.


STORAGE: Store at room temperature under a glass cake dome or in an airtight container for up to 5 daysl


NOTE: This is a large cake. If you prefer, you can substitute three 9-inch layers for the angel food cake pan. Or the recipe can easily be cut in half and baked in any ring or flat bottomed 2 quart pan. Another alternative would be to make the whole recipe, and bake it in 2 smaller pans, one to eat now, and one to freeze to enjoy at a later date. Remember to reduce the baking time when using smaller pans. Let your nose be the guide in judging time. About 3 to 5 minutes after you notice a wonderful aroma coming from the oven, the cake should be just about done.


If the cake is baked in a fluted ring pan, be sure to butter and flour the pan. Let the baked cake cool in the pan for 10 to 15 minutes, then remove the pan while the cake is still warm. Serve bottom side up.





Per serving: 3248 Calories (kcal); 212g Total Fat; (58% calories from fat);


59g Protein; 274g Carbohydrate; 1278mg Cholesterol; 2901mg Sodium


Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 40 Fat;


17 Other Carbohydrates





NOTES : From Carole Walter's Great Cakes.Does anyone have Carol Walter's ';Best Yellow Cake'; recipe from her book Great Cakes?
Glad I could help. I am stubborn about finding info on stuff that has definite history! Cake sounds good...I think I'll try it myself! Report Abuse