White Cake Recipe - Sweetapolita

By á-48741

Ingredients

• 5 large egg whites (150 g), at room temperature
• 1 whole egg
• 1 cup whole milk (237 ml), at room temperature
• 2-1/4 teaspoons (12 ml) pure vanilla extract
• 3 cups (345 g) cake flour, sifted
• 2 cups (400 g) sugar
• 1 tablespoon + 1 teaspoon (17 g) baking powder
• 3/4 teaspoon (5 g) salt
• 12 tablespoons (170 g) unsalted butter, cold and cut into 24 even pieces

Preparation

Step 1

For the Fluffy Vanilla Cake:
Preheat oven to 350°F (180°C). Grease, line with parchment, and flour two round 8-inch pans.
In a medium bowl or measuring cup, combine and stir the egg whites, whole egg, 1/4 cup of milk, and the vanilla. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed (I use the "stir" setting on my mixer) for 30 seconds.
Add the butter one piece at a time, about every 10 seconds, ensuring it's cold (you can keep some in refrigerator while you're adding pieces). Continue to mix on low until the mixture is a fine crumbly texture. Add milk, and mix on low speed for 5 minutes. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches, mixing until light and fluffy, about 4 minutes. (You want to ensure that the batter is homogenous.) Fold once or twice to ensure the batter at bottom of bowl is incorporated.
Divide the batter in two, spreading it evenly with a small offset palette knife. If you have a kitchen scale, weigh to ensure 2 even layers.
Bake until a cake tester comes out with a few crumbs when inserted into the center, about 30 minutes. Be so careful to not over-bake. Check cake at 20 minutes, but not before, and then set the timer for 5 minute intervals. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.
Wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months. Best eaten the same day as baked.