Alton Brown's "Butter" Cake

According to Alton, butter is 20% water, so if you want to use shortening instead, decrease the amount (of butter/shortening) by 20% and increase the water by 20%.

pinch of salt
300g sugar
350g flour
165g butter (or 140g butter flavored shortening)
130g egg yolks
14g baking powder
160g milk (or 180g milk)
1 tsp vanilla extract

• Preheat oven to 350F, position rack in top 1/3 of oven.
• Cream shortening on low ca. 1 minute.
• Add sugar and pinch of salt. Cream on medium/high at least 4 minutes.
• Add egg yolks (slowly--creating an emulsion)
• Alternately add dry and wet ingredients
• half dry, half liquid, half dry, half liquid
• Jiggle a little before putting in oven
• 3" all around each pan