Easy White Cake
Makes: Makes two 9-inch by 2-inch cake layers or one 9 x 13 -inch
  • 3½ cups sifted bleached cake flour
  • 1 tablespoon plus 1 teaspoon baking powder
  • ½ teaspoon salt
  • 6 large egg whites, at room temperature
  • 1½ cups whole milk, at room temperature
  • 1 cup (2 sticks) unsalted butter, room temperature, cut into pieces
  • 1½ cups sugar
  • 2 teaspoons vanilla extract
  1. Position rack in the center of your oven. Preheat to 350°F. Coat the insides of two 9-inch by 2-inch round cake pans with nonstick spray, line bottoms with parchment rounds, then spray parchment. Alternatively, prep a 13 x 9-inch pan the same way.
  2. Whisk together flour, baking powder and salt in a medium bowl to aerate and combine; set aside. Whisk together the egg whites and milk in a small bowl; set aside.
  3. In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add the sugar gradually and beat until very light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla.
  4. Add the flour mixture in four additions, alternating with the egg white/milk mixture. Begin and end with the flour mixture and beat briefly until smooth. Divide batter evenly in pans (or pour into one oblong pan) and smooth top(s) with offset spatula if necessary.
  5. Bake for about 25 to 30 minutes for rounds or about 3o to 35 minutes for oblong or until a toothpick shows a few moist crumbs. The cake will be tinged with light golden brown around the edges and top and will have begun to come away from the sides of the pan. Cool pan(s) on racks for 10 minutes. Unmold, peel off parchment, and place directly on rack to cool completely. Cake(s) are ready to fill and frost or use as is. Alternatively, place layers on cardboards and double wrap in plastic wrap; store at room temperature and assemble within 24 hours.
Recipe by Bakepedia at https://www.bakepedia.com/easy-white-cake-recipe/