WHITE CAKE FROM SCRATCH! RECIPE BY MYCAKESCHOOL.COM

White Cake from Scratch! Recipe by MyCakeSchool.com image

Provided by @MakeItYours

Number Of Ingredients 9

Previous Next

1 3/4 cups (350g) sugar
2 1/2 cups (285g) cake flour
1 teaspoon (6g) salt
1Tablespoon plus 1 teaspoon (19 g) baking powder
5 egg whites ( you can separate egg white from whole eggs or use 2/3 cup from a carton of pasteurized egg whites found in the refrigerated section of grocery store)
2 teaspoons (8g) vanilla
1 cup (242g) buttermilk
1/3 cup (72g) vegetable oil
10 Tablespoons (1 stick + 2T ) (141g) unsalted butter, slightly softened (do not microwave) I cut the butter into 1/2 inch slices onto waxed paper a short while before I need it. Mine is on the wax paper only 6 -7 minutes. It should still feel cold to the

Steps:

Preheat the oven to 325 degrees
Grease and flour two 8 x 2 inch round cake pans
In the bowl of your mixer add the dry ingredients, sugar, flour, salt and baking powder. Whisk for at least 30 seconds so the ingredients are well combined.
In a separate bowl, add the egg whites, buttermilk, vanilla and oil. Stir with a fork to combine.
With the mixer on low speed, add the slices of butter a few pieces at a time to the dry ingredients. Increase the mixer to medium speed and beat until the dry ingredients look crumbly and moistened by the butter. Scrape the sides and bottom of the bowl.
With the mixer on low speed, SLOWLY add 1/2 of the egg mixture, increase to medium speed and mix for 1 1/2 minutes, the batter will become thick and fluffy. Scrape the sides and bottom of the bowl. Add the remaining egg mixture in 2 pourings beating for 20 seconds after each addition.
Bake at 325 degrees for 35 to 40 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
Let the cakes cool in the pans 10 minutes, then turn out.
6 cups of batter