INGREDIENTS:3 cups cake flour (Soft as Silk brand gives best results)
1 Tbsp. baking powder
½ tsp. salt
2 sticks (1 cup or ½ lb.) unsalted butter
2 cups granulated sugar
5 large eggs
2 tsp. vanilla extract
1 ¼ cups buttermilk DIRECTIONS:Preheat oven to 350°F. Butter-parchment line two 8 inch x 2 inch pans. Set aside. In a medium size bowl, sift together the flour, baking powder and salt. Cut up the butter into one-inch pieces and place in a large bowl of an electric mixer, fitted with paddle attachment or beaters. Beat for 3 minutes on medium/high speed until butter is light in color and creamy. Stop and scrape the bowl. Cream butter for an additional 60 seconds.
Add the sugar ¼ cup at a time, beating 1 minute after each addition. Scrape the sides of the bowl occasionally. Add eggs, one at a time.
Set mixer to lower speed. Stir vanilla into buttermilk. Add dry ingredients alternately with the buttermilk. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer. Spoon batter into prepared pan and smooth the top with a knife. Lift up pan with batter, and let drop onto counter top to burst any air bubbles and allow batter to settle. Center the pans onto the lower third of the oven and let bake 45 to 50 minutes or until the cake is lightly brown on top and comes away from the sides of the pan, and a toothpick inserted in the center comes out clean. SERVINGS:From:Chefs/instructors Toba Garrett and Rebecca Millican, The Institute of Culinary Education, N.Y.PHOTO CREDIT:Photo Credit: COCA-COLA