White cake is one if my favorites and I use it very often for the delicious taste and for the white color.
Makes three 8" (20 cm) round cake layers
370 g cake flour
510 g granulated sugar
7 g teaspoons fine sea salt
30 g baking powder
egg whites 330 g at room temperature
7 ml vanilla extract
340 ml whole milk, at room temperature
280 g unsalted butter
Preheat oven to 175 C. Grease three 8" (20 cm) round cake pans with nonstick cooking spray and line with parchment paper rounds. Sift together flour, sugar, salt and baking powder. In a bowl, whisk the egg whites, vanilla extract and milk together. In the bowl of a stand mixer, fitted with the paddle attachment, mix the dry ingredients and butter on low speed. Scrape down sides of the bowl. Slowly add the egg mixture and beat until smooth. Spread the batter into the prepared pans and bake until light golden brown, 25 to 30 minutes. Let the cakes cool completely before frosting.