White Cake

Let's Cook

1. Step 1.

   Whisk together thoroughly in a medium bowl: 3 ½ cups sifted (350g) cake flour; 1 tablespoon plus 1 teaspoon baking powder; ½ teaspoon salt

2. Step 2.

   Combine in a separate bowl or liquid measuring cup: 1 cup (235g) milk; 1 teaspoon vanilla

3. Step 3.

   Beat in a large bowl, or in a stand mixer with the paddle attachment, until creamy: 2 sticks (8 oz or 225g) unsalted butter, softened

4. Step 4.

   Gradually add and beat until light and fluffy, 3 to 5 minutes: 1 ⅔ cups (335g) sugar

5. Step 5.

   On low speed, add the flour mixture to the batter in 3 parts, alternating them with the milk mixture in 2 parts, beating until smooth. Using clean beaters, beat in another large bowl, or in a stand mixer with the whisk attachment, on medium speed until soft peaks form: 8 large egg whites; ½ teaspoon cream of tartar

6. Step 6.

   Gradually add, beating on high speed: ⅓ cup (65g) sugar

7. Step 7.

   Beat until stiff but not dry. Use a silicone spatula to fold one-quarter of the egg whites into the batter, then fold in the remaining whites. Divide the batter among the pans and spread evenly. Bake until a toothpick inserted into the center comes out clean, 15 to 20 minutes.

8. Step 8.

   Cool the cakes in the pans for 10 minutes, then run a knife around the cakes and invert them onto a rack to cool completely. When cool, frost the cake with your choice of frosting, buttercream, or icing.