i've tried this and i like it, but i'm confused by some key differences from the classic yellow cake in the king arthur cookbook. essentially most of it seems to be 75-85% scaled back, which i get--a larger one layer as opposed to a two layer recipe. of course there are some other differences like the amount of vanilla etc but the difference that i don't understand is in the baking powder and baking soda amounts. i posted the question via email to the bakers but the response i got really didn't shed any light on what difference this makes to the recipe and why the proportions are so much different than the classic yellow in the cookbook or frankly to the typical ratios as i understand them--1 cup flour to 1 tsp of baking powder or 1/4 tsp of baking soda. the proportions are SO much higher in this recipe. clearly it doesn't fail, but i don't understand the rationale for it. also, i don't understand why this recipe gets such a nice golden brown crust but the other doesn't seem to. by the way, for others wondering, i've tried full fat sour cream, whole milk vanilla yogurt, and in the past milk/buttermilk. liked the vanilla yogurt one better--seemed less dense than the sour cream, and liked all better than the milk version. can't remember how the buttermilk version compared so i'm trying that again today. i'd appreciate the insight regarding the baking powder/soda though. always trying to learn and better my baking w the help of KAF! Let me begin by saying cake baking is my weakest "subject" - I'm more a yeast bread baker, so I welcome anyone else - KA, or readers – to jump in here. Also, you may want to pose this question on our community, where I'm sure you'd get some good answers - probably better than you'll get from me! Looking at the two recipes, I think the added baking soda in the online recipe covers the fact that the recipe calls specifically for acidic dairy; and thus it needs a certain amount of baking soda. The recipe in the book calls for either acidic or non-acidic dairy, so I'm not surprised it calls for less baking soda. As for why this online recipe doesn't follow the classic proportions for leavening - I think it's a case of it veered off the path at some point, it worked, and we just left it as is. WHY it worked - again, must be the requirement for acidic dairy. The added baking soda is also why it browns better - baking soda increases "brownability," if I remember my kitchen chemistry correctly. If you'd like more information on this, you might try contacting our bakers via LiveChat - if the one you're chatting with isn't able to help, ask to be connected with one of our expert cake bakers, OK? Susan Reid, editor of our Baking Sheet newsletter, would probably be the one... PJH

• Reply