White cake recipe

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.

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