This is easily the best butter cake i've ever had. Light, fluffy with a tight, smooth crumb, you can barely tell the cake's made only with egg whites.
Recipe from Flo Braker's The Simple Art of Perfect Baking
- 2 c sifted cake flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla
- 1 c milk, at room temperature
- 225 g unsalted butter, at room temperature
- 150 g egg whites, at room temperature
- 1 c + 1 tsp castor sugar
Sift the flour, baking powder and salt into a medium bowl and set aside. Cream butter using an electric mixer till it’s light and fluffy. Add 1 1/2 cups of sugar in gradually, beating on medium speed till mixture is almost white and really fluffy. Lightly whisk 60g of the egg whites and pour gradually into the batter. When mixture looks like whipped cream cheese and has increased in volume, remove mixing bowl from the electric mixer.
In a separate bowl, beat remaining egg whites till frothy. Add in sugar gradually and beat till stiff, shiny peaks form. Fold egg whites into cake batter in two batches.
Divide cake batter equally between the prepared pans, using a spatula to smoothen the batter. Bake the cakes at the lower third of the oven for 30 to 35 minutes till the top of the cake springs back lightly when pressed with a fingertip.
Keywords: Cake, Stand Mixer, Easy
( RG2140 )
