Ingredients: |
Ingredients: 2 1/4 cups cake flour, plus more for dusting pans
1 cup whole milk at room temperature (a must)
6 large egg whites, at room temperature (a must)
2 teaspoons vanilla
1 3/4 cups sugar
4 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, softened but still cool
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Directions: |
Directions:Adjust oven rack to middle position and heat oven to 350º. Spray three 8-inch round cake pans with nonstick cooking spray, dust with flour, and tap pans to remove excess flour. Mix milk, egg whites and vanilla together in 2 cup measuring cup.
Mix flour, sugar, baking powder, and salt together in bowl of electric mixer at low speed. Add butter and beat at low speed until mixture resembles moist crumbs, with no powdery streaks remaining.
Add all but 1/2 cup milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup milk mixture and beat 30 more seconds. Stop mixer and scrape sides of bowl. Return mixer to medium speed and beat 20 seconds longer.
Divide batter evenly between three prepared pans and using rubber spatula, spread into even layer. Arrange pans at least 3 inches from oven wall and 3 inches apart. Bake until thin skewer inserted in center comes out clean, 21 to 25 minutes.
Rest cakes in pans 3 minutes, then loosen from sides of pans with a knife. Invert onto large plate, reinvert onto wire racks. Cool completely about 1 1/2 hours. Assemble cake to taste. |
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