white cake
Okay, how to break this…we are going to ask you to sift. We know, we know, but why do that step. For a cake as “pure as the driven snow” you need to make sure it’s pure without lumps. Trust b, it will make for a clean and smooth base. This is a chameleon of a recipe and can be made into loaves, cupcakes, ice cream topping, and rounds.
Happy Barking!
Recipe
White Cake
1 1/4 sticks butter, softened, plus more for pan
2 1/4 cups cake flour, plus more for pan
1 tablespoons baking powder
1/4 teaspoon kosher salt
3/4 cup milk
2 1/4 teaspoon vanilla extract/paste
1 3/4 cups sugar
4 large egg whites
Directions
Preheat oven to 350 degrees.
Butter and line the bottom of a baking pan with a piece of parchment paper.
Dust with flour, tapping out any excess.
Sift: flour, baking powder, and salt into a medium bowl.
Combine milk and vanilla in another bowl.
Cream butter in the bowl of an electric mixture with the paddle attachment about 3 minutes.
Add sugar 1/4 a cup at a time. With a mixture on low, add dry ingredients in 3 batches, alternating with the milk mixture. Make sure you start and end with the dry ingredients.
In a separate bowl, beat egg whites until stiff peaks form. You can do this by hand with a whisk (which would take some time and elbow grease) or use the stand mixture with the whisk attachment.
Fold a third of the whites into batter and mix to combine. Fold in remaining whites in 2 batches.
Pour batter into prepared pan, and smooth top with a metal spatula.
Bake until a tester inserted near the center comes out clean, 35 to 45 minutes.
Transfer to wire rack; cool 15 minutes before turning them out. Cool completely before using or storing in the freezer for up to 1 month.
