Fluffy White Cake

By efriend

Ingredients

• For the frosting:
• 3 large egg whites (90 grams), at room temperature
• 2/3 cup (160 ml) milk
• 2 teaspoons (8 grams) vanilla bean paste or pure vanilla extract
• 2 cups (200 grams) sifted cake flour
• 1 cup (200 grams) sugar
• 1 tablespoon (13 grams) baking powder
• 1/2 teaspoon (3 grams) salt
• 8 tablespoons (1 stick or 113 grams) unsalted butter, cut into pieces, at room temperature
• 2 1/2 cups (313 grams) powdered sugar, sifted
• a pinch of salt
• 2 teaspoons (10 ml) pure vanilla extract
• 3-4 tablespoons (15-20 ml) heavy cream (or milk)
• food coloring of your choice (optional)

Details

Adapted from cakemerchant.com

Preparation

Step 1

Preheat the oven to 350 degrees fahrenheit. Line 2 7-inch round
In a bowl, combine the egg whites, 1/4 cup of the milk, and the vanilla bean paste.
In the bowl of a stand mixer, combine the cake flour, sugar, baking powder, and salt. Using the paddle attachment, beat on low for 30 seconds to combine.
Add the butter and remaining milk and beat on low until moistened. Turn the mixer up to medium speed and for 90 seconds.
Scrape down the sides of the bowl, and add the egg mixture in 3 separate additions, beating on medium after each addition.
Divide the batter evenly between the 2 pans (I used a scale to do this). Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes on wire racks for 10-15 minutes. After they are slightly cooled, run a knife around the edge of the pan, and invert the cakes onto the wire racks. Cool completely before frosting.
For the frosting:
With an electric mixer, beat the butter on medium speed until it becomes pale and creamy (2-3 minutes).
Add the powdered sugar and salt and beat on low until combined. Turn up to medium and beat for an additional 2-3 minutes.
Add the vanilla extract and beat on medium, about 3 minutes.
Add the cream 1 tablespoon at a time until you reach the desired consistency. Add the food coloring, one drop at a time until you reach the desired color. Beat until the food coloring is fully incorporated.
Assembly
Place one layer of the cake on an 8-inch cake board. Place 1 cup of the frosting on top, and spread evenly with a palette knife. Place the second layer on top of the first.
Place a generous scoop of frosting on the top of the cake, and spread evenly across the top of the cake. Work your way around the sides until the entire cake is covered with a thin layer of frosting. I find that a turntable is helpful when frosting a layer cake. Let the crumb coat set in the fridge for about 30 minutes.
Once the crumb coat has set, spread a thicker layer of frosting on the top and sides of the crumb coat to create a smooth finish. Use the leftover frosting to pipe onto the cake and top with sprinkles.