White Cake (egg whites)
Soft and moist crumb.
Recipe courtesy : Baking Sense cookbook by Eileen Gray. I slightly modified the recipe.
White Cake (egg whites)
Soft and moist crumb.
Recipe courtesy : Baking Sense cookbook by Eileen Gray. I slightly modified the recipe.
Cooking Instructions
- 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)
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