Ingredientes para Basic White Cake Two 12
- 3 large egg whites
- 1 cup milk
- 1 teaspoon pure vanilla extract
- 3 cups sifted cake flour
- 2 cups granulated sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 teaspoon baking soda
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Como fazer Basic White Cake Two 12
- Preheat oven to 350°F (175°C).
- Grease and flour two 12-inch x 1 1/2-inch round cake pans. Line the bottoms with parchment paper.
- Prepare cake strips (optional) to prevent over-browning.
- 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 3 cups all-purpose flour, 3 teaspoons baking powder, 1/2 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 gluten.
- 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 any remaining batter by hand.
- Divide the batter evenly between the prepared pans.
- Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean and the cakes spring back when lightly pressed.
- Let the cakes cool in the pans for 10 minutes.
- Invert the cakes onto a wire rack.
- Carefully flip the cakes back over so the tops are facing up.
- Let the cakes cool completely to room temperature. Wrap tightly with plastic wrap and store until ready to frost.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
113g
Fat
43g
Carbs
19g
