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COOKS’ NOTES
- Avoid any inclination you may have to substitute low-fat or fat-free yogurt for the whole-milk yogurt called for; otherwise, the cake will not be as moist or as tender.
- If you live in New England and have access to Kate’s Real Buttermilk, use it in place of the yogurt to take this cake to an even dreamier place.
- Although a stand mixer works beautifully on cake batter, a hand-held electric mixer can also be used (brands vary in strength and power, and may some require a longer beating time).
- Cake layers can be made 1 day ahead and kept at room temperature or 1 week ahead and frozen. Either way, wrap well in wax paper and then in a heavy-duty sealable plastic bag. No need to thaw before assembling cake, but after frosting it, allow plenty of time for cake to thaw and come to room temperature before serving.
- Cake can be frosted 1 day ahead and kept in a cake keeper at room temperature.
Kemp Minifie was wrapped up in all aspects of food at Gourmet magazine for 32 years, and is now part of the Gourmet Live team. For more tried and tested tips and tricks, check out her weekly Kemp’s Kitchen column on the Gourmet Live blog.
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