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Ingredients
- 3/4 cup (12 tablespoons, or 6 ounces, or 170 grams) unsalted butter softened
- 4 tablespoons (60 mL) vegetable oil
- 12 1/4 ounces (347 grams) granulated sugar- 1 3/4 cups
- 6 large egg whites
- 2 tablespoons vanilla extract, or 1 tablespoon vanilla extract and 1 tablespoon vanilla bean paste
- 6 ounces (170 grams) all-purpose (plain) flour-about 1 1/4 cups
- 5 ounces (142 grams) cake flour-1 1/4 cups (*see end of recipe for substitution)
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 1 cup (237 mL) whole milk
Preparation
Step 1
Preheat oven to 350 F (177 C) and grease and flour two 8-inch round cake pans.
Combine butter, oil and sugar in a mixer bowl and blend on low for about 30 seconds until combined but not fluffy or light. Add egg whites and mix on medium-low until just absorbed by the butter-sugar mixture. Add vanilla extract and mix on medium-low until blended.
Sprinkle in the dry ingredients and mix on low until moistened. With mixer on low gradually add the milk and then beat for 1 minute on medium until well blended and lightened scraping down the sides of the bowl half way through.
Divide batter between the two cake pans and bake for 30-35 minutes or until a cake tester inserted comes out clean. Cool in the pan for 10 minutes and then turn out to a cooling rack. Cool completely if using immediately or wrap in two layers of plastic wrap to store.
*cake flour substitute: 120 grams plain flour plus 22 grams cornstarch or potato starch