The Science Behind Yellow Cake- Kitchen Conundrums with Thomas Joseph

Thomas Joseph helps you tackle the science behind yellow cake and what it takes to create this light-textured and delicate cake that’s a perennial favorite.

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

[lucvankasteel]

This is a "1-2-3-4 Batter" (1cup of butter (225 grams), 2 cups of sugar (400 grams), 3 cups of flour (400 grams), and 4 eggs (200 grams).

[zjbyrd]

I made the light and fluffy version of this recipe, and all I can say is wow! I’ve made some pretty good yellow cakes over the years, but this is the first time I’ve made one that satisfied me. This will be a go to recipe for me.

[vaya]

I’ve made this twice now. And it’s the best butter/yellow cake I’ve made even with my crappie oven, and by far the best one I’ve eaten. Perfect in every way. Thank you so much for sharing.

[chlbeary]

For lighter fluffy cakes mix in the egg separately with the egg yolk first after creaming the butter n sugar together but do it slowly or else butter separates and deflates
For flour don’t use all purpose but use cake flour cause it has less protein and less structure
Add baking soda so that it reacts to acid in buttermilk for another level of leavening
Don’t overwork the flour and toughen it so it is still airy
Whip egg whites into soft peaks and fold into batter to make it even fluffier

[nadkudo]

Another protip: when taking these "lighter" batters (when you want them to rise quite a bit) move some of it from the middle to the sides instead of making it even, since the middle rises more than the sides, it will be even once baked... It makes it a lot easier to fill/frost it :)

[bearheart]

I do that egg white technique with a banana, walnut and date cake and it really does make a fluffier texture, its amazing!

[johnemory]

From wikipedia: "Yellowcake (also called urania) is a type of uranium concentrate powder obtained from leach solutions, in an intermediate step in the processing of uranium ores. It is a step in the processing of uranium after it has been mined but before fuel fabrication or enrichment. Yellowcake concentrates are prepared by various extraction and refining methods..."

Wait, I'm not sure we're talking about the same thing...

[quietmike]

I love your explanations it's been helping me make more efficient decisions in the kitchen, and it's taking the anxiety out of making a recipe my own. Understanding the different ingredients and methods is giving me a lot freedom.

[picantesworld]

This is the best explanation of the science of the yellow butter cake. Thanks Thomas 🙂

[Peanutnut]

I need a Thomas Joseph in my kitchen, that's my conundrum.

[JdotCarver]

Really good video. The writing, the filming, the set, the host. Great job.

[massabielle]

Thomas Joseph: You are amazing! Such an excellent teacher, great manner of relating to your students! Thank you so much!

[elbadilan]

Love it when Thomas Joseph takes over this channel :P

[victinity]

10:05 spread into the corners. Which corners, Thomas?

[anthonyvenedicto]

When it comes to chocolate goods such as Brownies or chocolate cake variations I love a dense and fudgy chocolate dessert. But for vanilla or red velvet cakes I honestly prefer them to be as light as air

[weezybabe]

I love all the explaining you do! It's like I'm getting a baking class. I absolutely love this channel!

[chukmug]

I learn a great deal about baking from your videos Thomas. Your explanations are priceless. Thank you. Well wishes.

[dancebrittany]

Making a birthday cake next week for my sister, doing a bit of research. Great video, I love learning the science behind food and baking!

[kilroyscarnivalfl]

Here's something I'd like to see for a future Kitchen Conundrums: how to adapt to baking in various size pans. I bought some smaller pans (6-inch rounds and 4-inch springform) and I have just been lowering the baking temp by about 10 degrees F and starting to check them about 7 minutes earlier than instructions for an 8-inch round. Could I also bake most recipes in a quarter-sheet pan if I wanted to cut them into shapes and make mini cakes? I assume then the baking time would be very short but should the temp be lower?

[craftymind]

This video was so helpful for understanding the science behind each ingredient, thank you so much for making this!! All the other videos I've found so far do not have as deep an explanation as this one does along with the amount of ingredients. thank you again!! I'll recommend this to my people!!!!