White Velvet Butter Cake
- 4 3/4 ounces Large Egg Whites
- 1 cup Whole Milk
- 2 1/4 teaspoons Vanilla
- 3 cups All-‐Purpose Flour
- 1 1/2 cups Granulated Sugar
- 1 tablespoon + 1 teaspoon Baking Powder
- 3/4 teaspoon Salt
- 12 tablespoons Unsalted Butter (room temperature)
Whisk together egg whites, 1/4 cup milk and vanilla.
In electric mixing bowl, sift together dry ingredients then mix on low speed with paddle attachment for 30 seconds to blend.
Add remaining milk and butter. Mix on low speed until ingredients are moistened then increase to medium speed and beat for 1 1/2 minutes to aerate.
Scrape down sides and add egg mixture in 3 batches beating for about 20 seconds between each addition and scraping between each addition.
Pour batter into prepared cake pans until they are filled and about 1/2 to 3/4 cup of the way up and bake in 300-350 degrees for about 25-25 minutes or until a cake tester inserted into center of cake comes out clean.
Cool cakes in pans on wire racks for about 10 minutes then release them and allow them to cool on wire racks completely.
Wrap tightly with plastic wrap and store at room temperature for 2 days, 5 days refrigerated, or 2 months frozen.