All Whites Vanilla Cake (Sturdier for Stacking)

From Colette Peters:

21 oz sugar
8 oz butter
1 cup egg whites, room temperature
2 teaspoons vanilla extract
18 oz cake flour
2 tsp baking powder
3/4 tsp salt
1 1/2 cups milk, room temperature

 

Preheat the oven to 325

Grease two 8 or 9 inch round pans and line the bottoms with parchment paper.

Sift together the flour, baking powder and salt.

Cream the butter and sugar in a large mixing bowl until airy.

Add the vanilla and the eggs, scraping the sides of the bowl, and mix until light and fluffy.

Add the flour mixture in three batches, alternating with the milk, mixing after each addition and ending with the flour.

Mix each addition until just combined.  Do not over mix or the cake will be dry.

Pour the batter into the prepared pans.

Bake 30-35 minutes or until a toothpick inserted in the center comes out clean.

Cool the cakes in the pans for 10 min then flip out to cool completely on racks.  If not using immediately, I wrap them in saran wrap several times right after I turn them out (while still warm) and store in the freezer.

 

All Whites Vanilla Cake (Sturdier for Stacking)

Ingredients

21 oz sugar

8 oz butter

1 cup egg whites, room temperature

2 teaspoons vanilla extract

18 oz cake flour

2 tsp baking powder

3/4 tsp salt

1 1/2 cups milk, room temperature

Preheat the oven to 325

Grease two 8 or 9 inch round pans and line the bottoms with parchment paper.

Sift together the flour, baking powder and salt.

Cream the butter and sugar in a large mixing bowl until airy.

Add the vanilla and the eggs, scraping the sides of the bowl, and mix until light and fluffy.

Add the flour mixture in three batches, alternating with the milk, mixing after each addition and ending with the flour.

Mix each addition until just combined. Do not over mix or the cake will be dry.

Pour the batter into the prepared pans.

Bake 30-35 minutes or until a toothpick inserted in the center comes out clean.

Cool the cakes in the pans for 10 min then flip out to cool completely on racks. If not using immediately, I wrap them in saran wrap several times right after I turn them out (while still warm) and store in the freezer.

http://thecakedr.com/all-whites-vanilla-cake-sturdier-for-stacking/