Photo from hectorwong.com
3 large egg whites, at room temperature
2/3 cup milk, divided
1-1/2 teaspoon vanilla
2 cups cake flour
1 cup sugar
2-1/2 plus 1/8 teaspoons baking powder
1/2 teaspoon salt--I reduce this by half if using salted butter
1 stick (8 tablespoons) butter
Prepare Pan: Grease 9x2 inch round cake pan; place round parchment paper on bottom and coat with Baker's Joy spray.
Preheat Oven: 350 degrees
Mix the Liquids: Whisk together egg whites, 3 tablespoons milk, and vanilla just until blended.
Make the Batter: In mixing bowl, add all dry ingredients and blend on low for 30 seconds. Add the butter and remaining milk. Mix on low speed until dry ingredients are moistened. Raise speed to medium and beat for 1-1/2 minutes. Scrape down sides of bowl.
Starting at med-low speed, gradually add the egg-milk mixture in two parts, beating for 30 seconds after each addition. Scrap down sides, and pour batter into prepared pan.
Bake: 30-40 minutes, or until golden brown.
Cool: Place pan on cake rack and allow to cool for 10 minutes before removing from pan. Allow to cool completely before frosting with the amazing Milk Chocolate Ganache.
If I ever make another wedding cake this is the recipe I'll use. So easy, such a clean crumb and fine texture, and so delicious.
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