Nothing could be easier with this step:
1 1/3 cups flour
2 teaspoons baking powder
1/4 teaspoon Kosher salt
Sift and set aside.
Butter and flour two 6x3-inch pans. So far so good.
1/2 cup whole milk
1/2 cup butter
Butter melted and stirred to incorporate into milk. Cool the combo until it is 80 degrees, but keep stirring to keep the ingredients combined. Check.
In your double boiler (makeshift because I am at the ranch) combine:
1 1/2 cups granulated sugar
3 large eggs
1/2 teaspoon vanilla
Stir over simmering water until the sugar dissolves and the mixture reaches 110 degrees. ( I am a little concerned because I don't think I am going to get a white cake when I'm adding egg yolks, but I persevere.)
Strain to remove the eggy bits.
Then place in mixer and beat with whisk attachment for 10 minutes to cool to 85 degrees. (I THINK I am doing great.) The recipe notes that this step is important for good cake structure.
Slowly add the dry ingredients and then the milk/butter combo. Batter beautiful!
Divide into the two pans and bake at 350 degrees for 30-35 minutes.
Alas, this is where my adventure went awry...
Yes, after editing cookbooks and writing two of my own, I still meet failure in the kitchen. Not only did my cake rise and sink, it was definitely NOT white cake. I will say, the outer rims were delicious, spongy yellow cake. The presentation failed miserably. If I had made this for company, I would have rescued it by filling the "centers" with fruit and top it off with whipped cream.
So, my quest for the perfect, moist white cake continues...
It is in the 20's this morning, but Lucy is undaunted. She is headed off to work in her lovely suede coat. Can't wait to see if there's snow in the forecast. We're so proud of our weather girl!