White Cake (egg whites)

Name: White Cake (egg whites)
Cuisine: American
Ingredients: 2 cups (10oz, 285g) cake flour; 3/4 teaspoon baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon salt; 1 1/2 cups (12 oz, 340g) granulated sugar, 1/2 cup set aside; 2 1/2 sticks (10 oz, 283g) unsalted butter at room temperature; 1 cup (8 oz, 230g) plain yogurt at room temperature; 1 tablespoon real vanilla extract; 6 fresh egg whites, at room temperature (do not use pasteurized egg whites or they might not whip up properly)

Pawon Indo Bule @PawonIndoBule

Soft and moist crumb.
Recipe courtesy : Baking Sense cookbook by Eileen Gray. I slightly modified the recipe.

Pawon Indo Bule @PawonIndoBule

Soft and moist crumb.
Recipe courtesy : Baking Sense cookbook by Eileen Gray. I slightly modified the recipe.

Saved

Ingredients

2 cups(10oz, 285g) cake flour
3/4 teaspoonbaking powder
1/2 teaspoonbaking soda
3/4 teaspoonsalt
1 1/2 cups(12 oz, 340g) granulated sugar, 1/2 cup set aside
2 1/2 sticks(10 oz, 283g) unsalted butter at room temperature
1 cup(8 oz, 230g) plain yogurt at room temperature
1 tablespoonreal vanilla extract
6fresh egg whites, at room temperature (do not use pasteurized egg whites or they might not whip up properly)

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Steps

1

Preheat the oven to 350°F.
2

Line three 8 inch cake pans with a circle of parchment paper or butter and flour the bottom of pans only. Do not butter and flour the sides of the pan.
3

Sift the flour, baking powder, baking soda and salt with 1 cup granulated sugar.
4

Mix the dry ingredients in a mixer bowl on low speed for 30 seconds to distribute the leavening.
5

With the mixer on low speed, add half the yogurt and toss in the butter a tablespoon at a time. Scrape the sides and bottom of the bowl.
With the mixer running on low speed, add the remaining yogurt and vanilla.
6

Increase the speed to medium and beat about 3-4 minutes until the batter lightens in texture and becomes aerated.
Scrape the sides and bottom of the bowl to make sure there are no pockets of unmixed batter.
7

In another bowl, whip the egg whites on medium high until they form soft peaks.
Turn the mixer to medium low and slowly add the other 1/2 cup sugar.
Turn the mixer to medium high and whip the whites to firm peak.
8

Fold the whites into the base in 3 parts. Fold just until there are no streaks of egg white.
9

Divide the batter evenly between the 3 pans and spread so it's level.
10

Bake about 25-30 minutes until the center of the cake springs back when lightly pressed or a toothpick inserted into the middle of the cake comes out clean.
11

Cool 10 minutes in the pan and then turn out onto a cooling rack.
12

I iced the cake with Swiss Meringue Buttercream (https://cookpad.wasmer.app/us/recipes/4896046-swiss-meringue-buttercream?via=sidebar-recipes)