All the ingredients mentioned in recipe should be at room temperature
If you do not have cake flour, then for every 1 cup all purpose flour, remove 2 tbsp flour and add 2 tbsp cornstarch. sieve mix 3 times and store cake flour in airtight container to use as required
Preheat oven to 170 and line 2 8 inch cake tins
In a bowl, mix cake flour, baking powder, baking soda, salt
Add butter to dry ingredients and blend wel
Add sugar and blend well for 4-5 minutes
Measure out all the liquid ingredients including Vanilla essence and place them into a bowl. Whisk gently until well combined.Add eggs and yolks. mix until well combined
Pour 1/3 cup of mix to flour mix and blend.Pour the wet mix 1/3 cup at a time and blend until lump free
Pour batter into prepared pans. Bake for 25-35 minutes until done
Allow to cool for 30 minutes. Demould and cool completely
Slice top of cake to level evenly. You can slice the cakes further to make 4 layers or be lazy like me and be happy with 2 layered cake
Whip 230g butter in a bowl, slowly add powdered sugar and blend well. Add salt, vanilla essence and milk blend well.
Place first cake on serving tray. Frost the top of cake with butter mix. Place second cake on top and frost on top and sides of cake. Chill cake for 30 minutes. This is crumb coat
Now do final coating of frosting. You can create design or just leave the cake as is
Cut with warm knife and serve
