One of our favorite yellow cakes uses wine and oil instead of butter to create a very moist cake. It is definitely a favorite for birthdays! The recipe comes from Julee Ross adn Sheila Lukins' The Silver Palate Cookbook where it is called chestnut cake. We call it "wine" cake because of this key ingredient. It is one of the fastest cakes to make and it can be frosted with any type of frosting.
2 cups granulated sugar
4 eggs
1 cup vegetable oil
1 cup dry white wine
2 1/2 cups all purpose flour
1/2 teaspoon salt
2 1/4 teaspoons baking powder
1 teaspoon vanilla extract
Preheat oven to 325 F convection (350 F). Grease and flour two 9" baking pans. Then line with parchment rounds.
Beat sugar and eggs for 30 seconds on medium speed. Add oil, wine, flour, salt, baking powder and vanilla. Beat for one minute.
Pour batter into pans (I use a scale to make sure the cake layers are the same weight). Bake on middle rack for 20-30 minutes or until cake pulls away from sides of pan and cake springs back a little when you touch it.
Cool cakes in pan for 5 minutes and then turn out onto racks to cool completely.
Frost as desired.
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