Zutaten für Basic White Cake
- 3 large egg whites
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 3/4 cups superfine sugar
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1/4 teaspoon baking soda
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Zubereitung von Basic White Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9x1.5-inch cake pans. Line the bottoms with parchment paper.
- Prepare baking strips (optional, for even baking).
- In a medium bowl, whisk together 3 large egg whites, 1/4 cup milk, and 1 teaspoon vanilla extract.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt.
- Add 1 cup (2 sticks) unsalted butter, softened, and the remaining 3/4 cup milk to the dry ingredients.
- Mix on low speed until just combined.
- Beat on medium speed for 90 seconds to develop the cake's structure.
- Stop the mixer, scrape down the sides of the bowl.
- Gradually add the egg white mixture in three additions, beating for 20 seconds after each addition.
- Stop the mixer, scrape down the sides, and gently combine the batter by hand.
- Divide the batter evenly between the prepared pans. Smooth the tops.
- Bake for 25-35 minutes, or until a wooden skewer inserted into the center comes out clean and the cake springs back when lightly pressed.
- Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack.
- Carefully flip the cakes right-side up.
- Cool completely before frosting. Wrap tightly with plastic wrap to store.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
101g
Fat
39g
Carbs
17g
