Directions: |
Directions:No directions provided, but we found a similar recipe of Martha Stewart's with these directions:
Directions
1.Preheat oven to 350 degrees. Butter pans; line with parchment paper. Butter lining; dust with flour, tapping out excess. Set aside.
2.Sift together flour, baking powder, and salt into a medium bowl; set aside. Stir milk (and vanilla); set aside. Put butter in the bowl of an electric mixture fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 3 minutes. Add sugar in a steady stream; mix until pale and fluffy, about 3 minutes.
3.Reduce speed to low. Add flour mixture in three batches, alternating with the milk mixture and beginning and ending with the flour; mix until just combined, scraping down sides of bowl as needed.
4.In a clean mixing bowl, whisk egg whites just until stiff peaks form. Fold one-third of egg whites into batter. Gently fold in remaining whites in two batches. Divide batter among pans; smooth tops with an offset spatula. Firmly tap pans on work surface to release any air bubbles.
5.Bake until a cake tester inserted into centers comes out clean and tops are springy to the touch, about 30 minutes. Let cool in pans on wire racks 15 minutes; turn out onto racks to cool completely.
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Personal
Notes: |
Personal
Notes: •Batter needed for each 2-inch-deep pan: 6-inch, 2 1/2 cups; 7-inch, 3 cups; 9-inch, 6 cups; 10-inch, 6 cups; 12-inch, 13 cups. Layers can be wrapped well in plastic and frozen for up to one month.
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This recipe for White Cake is from