The Best White Cake Ever
Ingredients
- 1 C whole milk [at cool room temp]
- 6 lg. egg whites [at cool room temp]
- 1 1/2 C sugar
- 4 tsp.baking powder
- 3/4 tsp. salt
- 2 tsp vanilla
- 2 1/3 C cake flour
- 12 Tbl.unsalted butter [softened but sl. firm]
Instructions
Heat oven to 350' and adjust rack to center.Grease 2 9" pans with soft butter or crisco and cover bottems with circle of parchment paper.In med. bowl,stir together milk,egg whites and vanilla with fork.
Place flour,sugar,baking powder and salt in lg. mixer bowl with paddle.Add butter and 1/4 of milk mix on low speed till dry ingred. moistened [about 1 min].Increase speed to med and mix till batter comes together [about 30 sec]Increase speed to med.high and mix for 2 min. stopping to scrape down sides once or twice.Add rest of milk/egg white mixture to batter until well mixed and light,about 30 sec.
Transfer batter to prepared pans and bake till cake is lightly colored,feels set,and cake tester comes out clean [about 26 min],rotating pane about halfway through baking
Remove pans to cooling rack,let rest 5 min. run knife around pans and invert onto cooling racks. Reinvert so tops are up and let cool completely before frosting.
Place flour,sugar,baking powder and salt in lg. mixer bowl with paddle.Add butter and 1/4 of milk mix on low speed till dry ingred. moistened [about 1 min].Increase speed to med and mix till batter comes together [about 30 sec]Increase speed to med.high and mix for 2 min. stopping to scrape down sides once or twice.Add rest of milk/egg white mixture to batter until well mixed and light,about 30 sec.
Transfer batter to prepared pans and bake till cake is lightly colored,feels set,and cake tester comes out clean [about 26 min],rotating pane about halfway through baking
Remove pans to cooling rack,let rest 5 min. run knife around pans and invert onto cooling racks. Reinvert so tops are up and let cool completely before frosting.
Recipe Info
Views
478
Date
November 11, 2003
Categories
Cakes