White Velvet Butter Cake
4 large egg whites
1 cup milk
2 1/2 tsp vanilla
1/2 tsp orange or lemon extract, optional
3 cups sifted cake flour
4 tsp baking powder
1 1/2 cups superfine sugar
3/4 tsp salt
12 Tbsp (1 1/2 sticks) unsalted butter, cut into cubes and then sit out to soften
Preheat the oven to 350°. Prepare 2 8-inch round cake pans with bakers grease or spray and line the bottoms with rounds of parchment or wax paper.
In a 4 cup bowl, combine the egg whites, 1/4 of the milk and the vanilla, beat with a fork to combine. Set aside.
In your mixing bowl combine the dry ingredients and mix with the paddle on low speed for 30 seconds to incorporate. Add the butter cubes to the dry ingredients and the remaining 3/4 cup of milk. Mix on low until the mixture is moistened. Scrape the bowl and increase the speed to medium and beat 1 1/2 minutes. Scrape and gradually add the egg white mixture in three batches, beat 20 seconds after each addition, then scrape the bowl each time.
Pour into the prepared pans and smooth the top. Bake 30+ minutes until the top is light brown and springs back when lightly touched. The sides should not shrink back from the pan until after you remove it from the
oven. Remove and let cool 10 minutes in the pan, then turn the cake out onto cooling racks. Cool completely and finish with your favorite frosting. You can also wrap well and freeze for up to 2 months.
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A Note from Chefmom.....
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This cake is from "The Cake Bible" by Rose Levy Beranbaum. It's the book I learned how to REALLY bake from. I recommend it to every person interested in ANY way in cake baking, and really, baking in general. Ms. Beranbaum is a Cake Queen in my book!!
This is the cake I make for MY birthday cake. It's the best white cake I have ever had. The butter makes it a little on the "off white" side, but after you taste it, you really don't care! When people want a really great wedding cake, but they want traditional white, this is the cake I make.
I have used this cake with many fillings and many buttercreams, if I remember correctly Ms. Beranbaum mentions in her book to not pair it with a deep chocolate buttercream, the delicate nature of the cake would be overwhelmed by the chocolate.
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