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Instructions |
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1. Heat oven to 335 F/168 C — 350 F/177 C. I tend to use lower
setting to prevent my cakes from getting too dark on the outside
before the inside is done baking.
Prepare two 8 inch cake pans with cake goop or preferred pan spray
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2. Combine flour, sugar, baking powder, baking soda and salt in the
bowl of a stand mixer with paddle attachment. Mix 10 seconds to
combine.
Combine egg whites, vanilla and 1/2 cup of milk in a measuring cup
and whisk to combine. Set aside
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3. Combine remaining milk and oil in a separate measuring cup and
set aside.
Add your softened butter to the dry ingredients and mix on low until
mixture resembles a coarse sand (about 30 seconds). Add in your
milk/oil mixture and let mix until dry ingredients are moistened and
then bump up to med (setting 4 on my kitchenaid) and let mix for 1
1/2 minutes to develop the cakes structure. If you don't let your cake
mix on this step your cake could collapse.
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4. Scrape your bowl and then reduce speed to low. Add in your egg
white mixture in three batches, letting the batter mix for 15 seconds
between additions.
Scrape down the sides again to make sure everything is incorporated
the pour into prepared pans. Bake 30-35 minutes until a toothpick
inserted into the center comes out cleanly but the cake has not
begun to shrink yet from the sides of the pan.
Let cakes cool for 10 minutes inside the pan before flipping them out.
The cake will shrink a bit and that is normal. Flip onto a cooling rack
and let cool fully. I chill my cakes before handling or you can wrap
them in plastic wrap and freeze them to trap moisture in the cake.
Thaw on the countertop while still wrapped before frosting.
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Originally Submitted
2/3/2019
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