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Classic White Cake

Source of Recipe


Gourmet magazine






List of Ingredients



• 12 Tbsp (1-1/2 sticks) unsalted butter, softened
  
• 1-1/2 cups sugar
  
• 2 cups all-purpose flour
  
• 2 tsp baking powder
  
• 1/4 tsp salt
  
• 6 large egg whites (3/4 cup)
  
• 3/4 cup milk
  
• 2 tsp vanilla extract
  






Instructions



1. Set rack at the middle level in the oven and preheat to 350° F. Butter the bottoms of two 9-inch round (or one 13- x 9- x 2-inch) pans. Line bottom with parchment or waxed paper.
   
   
2. In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add one-third of the flour mixture to the butter mixture, then add half the milk mixture. Continue to alternate, beginning and ending with flour mixture. Scrape the bowl and beater often.
   
   
3. Pour the batter into prepared pan(s) and smooth top with metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. Cool in pan on rack for 5 minutes, then turn out onto a rack, remove paper, and let cool completely.
   
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   NOTE
   
   For a classic yellow cake, substitute 3 large eggs and 1 yolk for the egg whites.