Baking : : Movie night Friday (we loved it) : : Birthday lunch with dear friends : : New-neighbor BBQ with old friends : : Much embroidering and much crocheting at all other times : : More movies (this one and this one and this one) on cable : : Andy working : : Broken computer (needs new battery, on order) : : No email (kind of nice, admittedly) : : Recipe for cake is on my other computer, will share when new battery arrives : : Ham and egg sandwich for one on Sunday morning : : Still-raining Monday.
*Here is the recipe for the cake! It is frosted with Cloudburst Frosting, of course.
Vanilla Buttermilk Cake
2 egg yolks
2 teaspoons vanilla extract
1 1/4 cups buttermilk
3 cups cake flour
2 cups sugar
1 tablespoon + 1 1/2 teaspoons baking powder
1/2 teaspoon salt
8 ounces unsalted butter, room temperature
Preheat the oven to 350° F. Spray and line bottom of pan with parchment paper. Spray again and flour.
Combine the flour, sugar, baking powder, and salt, in a large mixer bowl; whisk to blend. Add the butter and 1 cup buttermilk to these dry ingredients and with the mixer on low, blend together. Raise the mixer speed to medium and beat until light and fluffy, about 2 minutes.
Mix eggs, yolks, vanilla and remaining 1/4 cup buttermilk. Add the egg mixture in 3 additions, scraping down the side of the bowl and mixing only until thoroughly incorporated. Divide the batter among the 3 prepared pans.
Bake the cake layers for 28–32 minutes, or until a cake tester or wooden toothpick inserted into the center comes clean and the cake begins to pull away from the sides of the pan. Let the layers cool in the pans for 10 minutes; then carefully turn out onto wire racks, peel off the paper liners, and let cool completely.