Favorite White Cake
2 3/4 cups (10 oz.) (296 grams) cake flour
1 2/3 cups sugar (12 1/2 oz) (354 grams)
1 Tablespoon baking powder (15 grams)
3/4 teaspoon salt (4 grams)
3/4 cup (12 tablespoons) (170 grams) unsalted butter, softened
4 large egg whites, plus 1 whole egg
1 cup (242 grams) whole milk
2 teaspoons ( 4 grams ) vanilla extract
1/2 teaspoon (2 grams) lemon extract
Preheat the oven to 350 degrees. Grease and flour two 8″ or 9″ pans.
Mix the flour, baking powder, and salt by hand with a whisk to blend. Set aside
Cream the softened butter in the bowl of your mixer until smooth add the sugar and beat until lighten in color. Add the egg whites one at a time, then the whole egg. Beat well after each addition (20 to 30 seconds), this helps to develop the cake’s structure. Scrape the sides and bottom of the bowl frequently.
Stir your flavorings into the 1 cup of milk. Add this alternately with your dry ingredients to your butter and egg mixture, beginning and ending with dry ingredients. Scrape the sides and bottom of bowl as needed.
Pour the batter into your prepared pans.
Bake for 30 – 35 minutes or until a toothpick comes out clean
**THESE CAKE LAYERS ARE VERY TENDER, SO USE CAUTION WHEN TURNING OUT OF THE PAN. I WOULD NOT RECOMMEND FOR A SHEETCAKE.
**I DO NOT USE THIS RECIPE FOR CUPCAKES, THE CUPCAKES DO NOT RISE AS HIGH AS I WOULD LIKE AND THE LINERS PULL AWAY FROM THE CUPCAKES.
** TO MAKE CAKE FLOUR — For every cup of flour you use take out 2 Tablespoons flour and replace with 2 Tablespoons of cornstarch…whisk the cornstarch and flour approx. 1 minute until well blended