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Yellow Cake
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| 1988 gr | pastry flour |
| 2 Tablespoons 2 teaspoons | baking powder |
| 2 Tablespoons | baking soda |
| 1 Tablespoon 1 teaspoon | salt |
| 1000 gr | unsalted butter, softened |
| 1613 gr | sugar |
| 2 Tablespoon 2teaspoons | pure vanilla extract |
| 16 | eggs |
| 2 quarts | buttermilk |
Preheat oven to 350°F.
Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just Incorporated.
Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. (I like to drop mine a few times from two inches up, making a great big noisy fuss.) Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.
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