White Cake
- Level: Intermediate
- Yield: two 9-inch layer cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1992
- Total Fat
- 87
- Saturated Fat
- 54
- Carbohydrates
- 277
- Dietary Fiber
- 3
- Sugar
- 142
- Protein
- 27
- Cholesterol
- 229
- Sodium
- 1473
- Total: 2 hr
- Active: 30 min
Ingredients
14 tablespoons unsalted butter, at room temperature, plus more for the pans
2 1/2 cups cake flour, plus more for the pans
1 tablespoon baking powder
3/4 teaspoon salt
1 1/3 cups sugar
2 teaspoons pure vanilla extract
1 1/4 cups whole milk, at room temperature
4 large egg whites, at room temperature
Directions
- Preheat the oven to 350 degrees F. Butter the bottom and sides of two 9-by-2-inch round cake pans. Line the bottoms with parchment paper and butter the parchment. Flour the pans and tap out the excess.
- Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, 1 cup sugar and the vanilla in a large bowl with a mixer on low speed until combined. Increase the speed to medium high and beat until pale and fluffy, 5 to 7 minutes. Reduce the speed to low; beat in the flour mixture in two batches, alternating with the milk. Increase the speed to medium high and beat until smooth and glossy, 30 seconds to 1 minute.
- Beat the egg whites in a clean bowl with a mixer on medium-high speed until foamy. Gradually beat in the remaining 1/3 cup sugar until stiff glossy peaks form, about 5 minutes. Fold half the egg whites into the batter, then fold in the rest. Divide the batter between the pans.
- Bake the cakes until lightly browned, beginning to pull from the sides and a toothpick inserted into the centers comes out clean, 25 to 35 minutes. Transfer to a rack and let cool 15 minutes in the pans. Loosen the edges with a knife and turn out the cakes onto the rack; remove the parchment and let cool completely.