The yellow cake tests are done! The winner was Shirley Corriher’s cake, but if you have the ingredients on hand for any of the cakes below, they were all more than passable. If you like charts, here’s an at a glance table showing the ingredient lists.
Yellow Cakes Based on 1-2-3-4 Cake Recipe
|Magnolia||Carole Walter||Paula Deen|
|Really great cake! Tasted like a cross between a sponge cake and a yellow cake. Not as crumbly as some other cakes, yet tender. Not a lot of baking powder flavor. This was my favorite of the 3.
1 1/2 c. self rising flour (6.8)
|Wonderful, light, melt in your mouth cake. If you are sensitive to baking powder flavor, you might notice its salty metallic flavor. My husband didn’t notice it and this was his favorite.
3 c. sifted cake flour (11.2 oz)
|Very convenient and a good cake to make if you have self-rising flour on hand. I preferred the texture of Magnolia’s cake which wasn’t quite as crumbly, but this was still a very good.
3 cups self-rising flour
1 cup butter (8 oz)
2 cups sugar
1 teaspoon vanilla
4 large eggs
1 cup milk (whole)
Yellow Cakes Made with Egg Yolks
|Cook’s Illustrated||Shirley Corriher||Egg Beater|
|Loved it! Light, moist, fine crumbed and great flavor.
2 1/2 cups cake flour
|My favorite cake of all 6 cakes. Perfect in every way.
1 3/4 cups cake flour
|Very good! Would make great cupcakes
2 1/2 cups sifted ap flour