Again, from The Cake Bible, by Rose Levy Beranbaum. It really is hard to beat her cake recipes. But just because it’s from a book that has “Bible” in the title doesn’t mean that you can’t throw in some lemon zest if you want. Or some chocolate chips. I’m just saying…
Why make a white cake instead of a yellow cake? Well, sometimes a white-white cake is what you want. The flavor is more pronounced vanilla, because the yolks aren’t there to muddy the flavor. If you don’t like “eggy” cakes, a white cakes is the cake for you.
This recipe makes 2 9″ cakes. It is delicate and buttery and moist. Oh, my!
- 4.75 oz. egg whites
- 8.5 oz. milk
- 2¼ teaspoons vanilla
- 10.5 oz. cake flour, sifted
- 10.5 oz. sugar
- 4 teaspoons baking powder
- ¾ teaspoon salt
- 6 oz. unsalted butter, softened
- Spray your pans with pan spray. Line the bottoms with parchment circles and spray again.
- In the bowl of a stand mixer, combine flour, sugar, baking powder and salt and mix on low to combine.
- In another bowl, combine egg whites, ¼ of the milk and vanilla. Whisk lightly.
- Add the butter and the other ¾ of the milk to the dry ingredients. Mix on low to moisten, and then beat on medium for 1½ minutes. Scrape down the sides of the bowl.
- Add the remaining milk in 3 additions, beating for 20 seconds each time and scraping bowl as necessary.
- Scrape batter into prepared pans and smooth the tops. Bake at 350 degrees, F, for 25-35 minutes or until lightly golden brown. A tester inserted in the center should come out clean, and the cake should spring back when lightly pressed in the center.
- Cool in pans for 10 minutes, then turn out and reinvert to cool right-side up.