Tonight’s dinner

We’ll be out at a friend’s for dinner but here is what I’ll make to use up those egg yolks from the other day and I’ll bring it with us.

Taken from: http://www.joyofbaking.com/YellowButterCake.html#ixzz0nZx7eHZ9

Yellow Butter Cake Recipe:
6 large egg yolks
1 cup (240 ml) milk
2 teaspoons (8 grams) pure vanilla extract
3 cups (300 grams) sifted cake flour
1 1/2 cups (300 grams) granulated white sugar
1 tablespoon + 1 teaspoon (20 grams) baking powder
3/4 teaspoon (5 grams) salt
12 tablespoons (170 grams) unsalted butter, room temperature and cut into pieces

Chocolate Frosting:

8 ounces (225 grams) bittersweet or semisweet chocolate, chopped
1/4 cup (25 grams) cocoa powder (can use Dutch-processed or regular unsweetened cocoa powder)
3/4 cup (180 ml) milk
1/2 cup (113 grams) unsalted butter, cut into pieces
3 cups (345 grams) confectioners (powdered or icing) sugar, sifted to remove lumps
1 1/2 teaspoon pure vanilla extract

Yellow Butter Cake: Preheat oven to 350 degrees F (177 degrees C). Spray two 9-inch x 1 1/2 inch (23 x 4 cm) cake pans with Bakers Joy, line bottoms with parchment paper, then spray again with Bakers Joy. Set aside.

In a medium bowl lightly combine the egg yolks, 1/4 cup (60 ml) milk, and vanilla extract.

In the bowl of your electric mixer 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 (180 ml) milk. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about 2 minutes to aerate and develop the cake’s structure. Scrape down the sides of the bowl. Gradually add the egg mixture, in 3 additions, beating about 30 seconds after each addition to incorporate the egg.

Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula. (Pans will be about half full.) Bake 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.

Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. To prevent splitting, reinvert cakes so that tops are right side up. Cool completely before frosting.

Chocolate Frosting: In a stainless steel bowl placed over a saucepan of simmering water, put the chopped chocolate, cocoa powder, milk, and butter. Stir until the chocolate has melted and the mixture is smooth. Remove from heat and beat in, with a hand mixer or wire whisk, the confectioners sugar and vanilla extract. If the frosting is lumpy, strain through a strainer to remove any lumps. Cover and place the frosting in the refrigerator until it is firm (this may take a few hours). Once the frosting is firm remove from refrigerator and place in your mixing bowl. Beat the frosting for a minute or two or until it is nice and smooth and of spreading consistency.

Assemble: Place one cake layer on your serving plate and spread with about 3/4 cup of frosting. Place the other cake layer on top of the frosting and cover the entire cake with the remaining frosting. Cover and refrigerate the cake until serving time.

Makes one – 9 inch (23 cm) layer cake.

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