Wow, delicious-smelling melt-in-your-mouth white buttery cake. I might even describe this cake as dense and rich.
White Butter Cake
5 oz egg whites
3/4 cup whole milk
2 1/4 t vanilla extract (9 grams)
11 oz cake flour (use 10 oz for a more moist cake - careful batter may look curdled)
12 oz sugar
1 T plus 1 t baking powder (19.5 grams)
3/4 t salt (5 grams)
6 oz unsalted butter, cut into cubes
Combine and stir the egg whites, one third of the milk, and the vanilla. Set aside.Mix dry ingredients on low speed. Add the butter and remaining milk. Mix until moist, then mix on medium speed for 1 1/2 minutes.
Add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition. Bake at 350°F.
It's kind of ironic that I'm calling this a white cake since it uses only egg whites, but the butter and flavoring makes this a very yellow tinged cake.
White Butter Cake
5 oz egg whites
3/4 cup whole milk
2 1/4 t vanilla extract (9 grams)
11 oz cake flour (use 10 oz for a more moist cake - careful batter may look curdled)
12 oz sugar
1 T plus 1 t baking powder (19.5 grams)
3/4 t salt (5 grams)
6 oz unsalted butter, cut into cubes
Combine and stir the egg whites, one third of the milk, and the vanilla. Set aside.Mix dry ingredients on low speed. Add the butter and remaining milk. Mix until moist, then mix on medium speed for 1 1/2 minutes.
Add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition. Bake at 350°F.
It's kind of ironic that I'm calling this a white cake since it uses only egg whites, but the butter and flavoring makes this a very yellow tinged cake.
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