Yellow Layer Cake
|Cake flour||4 Cup (64 tbs), sifted|
|Baking powder||2 Teaspoon|
|Unsalted butter/Margarine||1 Cup (16 tbs) (At Room Temperature)|
|Sugar/1 1/2 cups granulated fructose||1 1⁄4 Cup (20 tbs)|
|Low fat ricotta cheese||6 Tablespoon|
|Nonfat yogurt||5 Tablespoon|
|Nonfat milk||1 1⁄4 Cup (20 tbs)|
|Vanilla extract||2 Teaspoon|
Preheat oven to 350Â°.
Oil two 8 1/2 x 1 1/2-inch round cake pans.
In a large bowl, sift together flour and baking powder.
In another large bowl, cut butter or margarine into small pieces and cream thoroughly.
Using electric mixer set at low to medium, gradually add Sugar Twin and beat until fluffy.
In a bowl, use an electric mixer to beat together egg yolks, ricotta cheese, yogurt, milk, and vanilla.
Sift flour mixture into the creamed butter, a little at a time, alternating with milk mixture.
Stir the batter by hand until well mixed.
It will be quite thick.
Fill each prepared pan two-thirds full of batter and spread it out evenly.
Bake 45 to 55 minutes or until a knife inserted in center comes out clean.
Check carefully and test for doneness if you overbake, the cakes will be too dry.
Remove from oven.
Cool 10 minutes.
Loosen edges and invert cakes onto wire racks to cool thoroughly before decorating.