Recipe adapated from
here.
FLUFFY VANILLA CAKE
Yields: One 2-layer, 8-inch round cake
Ingredients:
5
large egg whites (150 g), at
room temperature
1
whole egg
1
cup whole milk (237 ml), at
room temperature
2-1/4tsp(12
ml) pure vanilla extract
3
cups (345 g) cake flour, sifted
2
cups (400 g) sugar
1
tablespoon + 1 teaspoon (17 g) baking powder
3/4
teaspoon (5 g) salt
12
tablespoons (170 g) unsalted butter, cold and cut into 24 even pieces
Instructions
1.
Preheat
oven to 350°F (180°C). Grease, line with parchment, and flour two round 8-inch
pans.
2.
In
a medium bowl or measuring cup, combine and stir the egg whites, whole egg, 1/4
cup of milk, and the vanilla. Set aside.
3.
In
the bowl of an electric mixer fitted with the paddle attachment, combine the
dry ingredients together on low speed (I use the "stir" setting on my
mixer) for 30 seconds.
4.
Add
the butter one piece at a time, about every 10 seconds, ensuring it's cold (you
can keep some in refrigerator while you're adding pieces). Continue to mix on
low until the mixture is a fine crumbly texture. Add milk, and mix on low speed
for 5 minutes. Scrape the sides of the bowl and begin to add the egg mixture in
3 separate batches, mixing until light and fluffy, about 4 minutes. (You want
to ensure that the batter is homogenous.) Fold once or twice to ensure the
batter at bottom of bowl is incorporated.
5.
Divide
the batter in two, spreading it evenly with a small offset palette knife. If
you have a kitchen scale, weigh to ensure 2 even layers.
6.
Bake
until a cake tester comes out with a few crumbs when inserted into the center,
about 30 minutes. Be so careful to not over-bake. Check cake at 20 minutes, but
not before, and then set the timer for 5 minute intervals. Let cool on racks
for 10 minutes before loosening the sides with a small metal spatula, and
invert onto greased wire racks. Gently turn cakes back up, so the tops are up
and cool completely.
7.
Wrap
tightly and store at room temperature for up to 2 days, refrigerator for up to
5 days, or frozen for up to 2 months. Best eaten the same day as baked.
