White Cake ATK

By mariannefeldman

www.cookscountry.com/recipes/2793-white-layer-cake?extcode=MCSKD10L0&ref=new_search_experience_19
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(1) 9 x 13 pan- bake 30-33 mins
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similar to white cake w raspberry almond CI except for extract balance
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*from KA: In general, 2 inches of vanilla bean equals about 1 teaspoon of vanilla extract.
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To use ap flour: for each cup of flour replace 2 tbs ap flour w 2 tbs cornstarch, mix

10/17-used stabilized whipped cream for frosting (Cake Bible RLB p 255), added strawberry preserves to whipped cream for filling for filling (see Raspberry Jam cream, Cake Bible p 263: 1/2 cup to 1 cup fruit puree per 2 liquid cups cream )

Ingredients

• from KA:
• Makes three 8-inch layers or two 9-inch layers or 1-9x13
• 1 cup whole milk, room temperature
• 6 large egg whites, room temperature
• 2 teaspoons vanilla extract
• 2 1/4 cups (9 ounces) cake flour
• 1 3/4 cups (12 1/4 ounces) sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 12 tablespoons unsalted butter, softened but still cool
• 10/17 -added 1 tsp almond extract & seeds from 1 vanilla bean, spread w strawberry jam & then filled w strawberry stabilized whipped cream RLB) & frosted w stabilized whipped cream (RLB - cornstarch variation)
• In general, 2 inches of vanilla bean equals about 1 teaspoon of vanilla extract.

Details

Adapted from cookscountry.com

Preparation

Step 1

If you’ve forgotten to bring the milk and egg white mixture to room temperature, set the bottom of the measuring cup containing it in a sink of hot water and stir until the mixture feels cool rather than cold, around 65 degrees. Cake layers can be wrapped and stored for one day.

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch or three 8-inch round cake pans, line with parchment paper, grease parchment, and flour pans.

2. Mix milk, egg whites, and vanilla together in 2-cup liquid measuring cup. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined, about 5 seconds. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute.

3. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds (batter may look slightly curdled). Give batter final stir by hand.

4. Divide batter evenly between prepared pans and smooth tops with rubber spatula. Bake until tops are light golden and toothpick inserted in center comes out clean, 18 to 22 minutes (for 8-inch pans) or 20 to 25 minutes (for 9-inch pans), rotating pans halfway through baking. Let cakes cool in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and let cool completely on rack, about 2 hours.