The April, 2012, issue is one that is going into the archives. It is the 'how-to' issue, filled with advice and secrets for achieving success at mealtime. There are Easter and Passover recipes as well as daily kitchen tips. The best-selling feature of this particular issue is a piece about the most foolproof, versatile yellow cake batter. I've transcribed the essentials below. It's sure to become my go-to recipe whenever I'm required (or inspired!) to bake a cake.
INGREDIENTS FOR 8 CUPS OF BATTER:
1 CUP BUTTER (ROOM TEMPERATURE)
1 3/4 CUPS SUGAR
4 LARGE EGGS (ROOM TEMPERATURE)
2 LARGE EGG YOLKS (ROOM TEMPERATURE)
1 TABLESPOON PURE VANILLA EXTRACT
3 CUPS CAKE FLOUR, SPOONED AND LEVELED
1 TABLESPOON BAKING POWDER
1/2 TEASPOON FINE SALT
1 1/2 CUPS BUTTERMILK
Bring cold ingredients to room temperature. Butter should be soft enough to hold a thumb print but still keep its shape. In a large bowl, using an electric mixer, beat the butter and sugar on high until light and fluffy, about six minutes. Beat in the eggs and the egg yolks one at a time until combined. Beat in the vanilla. In another bowl, mix the dry ingredients, whisking to combine. With the mixer on low, add 1/3 of the flour mixture to the butter mixture, beating to combine. Beat in 3/4 cup buttermilk, another 1/3 of the flour mixture and another 3/4 cup of buttermilk, and remaining flour mixture until just combined. Scrape down the bowl as needed.
The recipe makes a variety of cake desserts. The magazine provides four delicious examples: Raspberry Cream Layer Cake, Pineapple Buckle, Cappuccino-Chocolate Cupcakes and Chocolate-Vanilla Marble Cakes, shown below.