Keyword: cake from scratch, homemade white cake, how to make white cake, white cake
Servings: 12servings (1, 2 layer 9" round cake)
Author: Angela @ BakeItWithLove.com
2 1/4cupscake flour(or all-purpose flour)
6large egg whites(room temperature)
1cup milk(room temperature, we use 2%)
Preheat your oven to 350 degrees F (175 degrees F) and grease and flour your baking pans, or coat with non-stick cooking spray (or line your muffin pans with cupcake liners).
In a large mixing bowl, or the bowl of your stand mixer, combine the dry ingredients: cake or all-purpose flour, sugar, baking powder and salt. Add the cold, cubed butter in and combine on medium speed (or with a pastry cutter) until you have small, pea-size crumbs of butter in your dry mixture (about 1-2 minutes).
Add the egg whites and clear vanilla extract, continue mixing at medium speed until all of the dry ingredients are just incorporated. Add the milk gradually by slowly pouring one half of the 1 cup of milk into the cake batter and then mixing until smooth. Add the last half of the milk and mix until smooth again (about 1 minute).
Pour your cake batter (divided equally) into your prepared baking pans (or cupcake liners) and bake at 350 degrees F (175 degrees C) for 27-32 minutes or until an inserted toothpick comes out clean from the center of your cake.
Allow your cake(s) to cool in the pans for about 5 minutes before removing from the pans and transferring to a wire cooling rack to cool completely.
*Makes either an 8" or 9" two-layer cake, one 9 x 13 single layer cake, or 24 cupcakes.