Very Vanilla Cake (have made)

By stancec44

Good. With high altitude adjustments.

Cake layers can be wrapped tightly and frozen for up to 1 month. Let thaw for a couple of hours before frosting; a partially frozen cake is easier to frost because the crumbs don't come off as easily.

Ingredients

• 4 oz (8 Tbs.) unsalted butter softened, plus more for pans
• 5 oz. cake flour (original was 10 oz.)
• 8 3/8 oz. flour (original was 3 3/8 oz.)
• 2 1/2 tsp. baking powder (original was 1 Tbsp.)
• 7/8 tsp. baking soda (original was 1 tsp.)
• 3/4 tsp. kosher salt
• 1 c. + 1 Tbsp. ice-cold water (original was 1 c.)
• 1/2 c. + 1 1/2 Tbsp. whole milk (original was 1/2 c.)
• 1/2 c. + 1 1/2 Tbsp. buttermilk (original was 1/2 c.)
• 1/2 c. veggie shortening (scant)
• 1 3/4 c. minus 1 3/4 Tbsp. sugar (original was 1 3/4 c.)
• 2 Tbsp. vanilla extract
• 1 lg. egg (or 1 & 1/2)
• 3 lg. egg whites @ room temperature
• 1/4 tsp. cream of tartar

Details

Servings 12

Preparation

Step 1

Position a rack in the center of the oven and heat to 340 (original was 325). Butter 3 8 or 9" round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour and knock out the excess.

Sift the flours, baking powder, baking soda and salt into a med. bowl and set aside.

In a small bowl, whisk together the water, milk and buttermilk.

In a stand mixer with paddle, beat the butter and shortening on med. speed until creamy, 3-4 minutes. Add the sugar and villa, and beat on med. until fluffy, about 3 minutes. Scrape down bowl, add the egg and beat until just combined.

On low, add the flour mixture in 3 additions, alternating with the water mixture in two additions, beginning and ending with flour mix. Increase the speed to med. for a few seconds to incorporate. Scrape down the bowl, then mix on low for a few more seconds.

In a medium bowl with a hand mixer, beat the egg whites and cream of tartar on med. speed until soft peaks form; do not overheat. With a silicone spatula, gently fold the whites into the batter.

Divide the batter evenly among the prepared pans and smooth with off-set spatula. Bake, rotating the pans halfway through the baking time, until a toothpick comes out clean, 25-35 minutes (original 35-45 minutes). Transfer to rack and let cool for 20 minutes. Invert onto the rack, remove from pans and let cool completely, then remove the parchment.

Frost with Very Vanilla Frosting (see separate recipe-this is interesting recipe) or another frosting recipe.