White Cake
If you have almost given up on finding the perfect white cake than your in luck because we found it and have made it several times.
HAZLO🤓👩🍳
White Cake
If you have almost given up on finding the perfect white cake than your in luck because we found it and have made it several times.
The perfect white cake—It’s dainty, almost unbearably light, and so tender that it crumbles at your lips. The texture is fluffy, puffed and cloud-like, whipped only with egg whites. The flavor is gentle, sweet and vanilla-scented. The crumb is small and tight, fine like velvet. This is the kind of cake you’d have at special occasions. It’s fragile, unforgettable and vulnerable. It pairs well with all-different kinds of fruits, filling and of course mounds of cream! Slather it with meringue, buttercream, ganache or cream cheese...heck eat it plain. Yes it's that good (forgo the special occasion)
6 large egg whites
1 cup whole milk, at room temperature
2 teaspoon vanilla extract
2 cups cake flour, sifted
2 cups sugar
4 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons or 1 1/2 sticks of unsalted butter, softened
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Preheat the oven to 350°F and then line two round cake pans (or a 9x13” pan) with parchment paper.
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In a medium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside.
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Mix cake flour, sugar, baking powder, and salt in the bowl of a stand electric mixer and add butter; beating at low speed until mixture resembles moist crumbs, with no large clumps of flour.
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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.
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Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops.
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Bake until thin skewer or toothpick inserted in the center comes out clean, 30 minutes. Be careful to not over-bake. Check cake at 20 minutes, but not before, and then set the timer for 5 minute intervals.
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Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto a wire rack. Gently turn cakes back up, so the tops are up and cool completely.
