White Velvet Butter Cake

white velvet butter cake

rose levy birnbaum

4 oz egg whites--room temperature

1 cup whole milk--divided--room temperature

2 1/4 tsp vanilla

3 cups sifted cake flour

1 1/2 cup sugar

1 Tbs + 1 tsp baking powder

12 Tbs unsalted butter-room temperature

1/4 tsp kosher salt (my addition)

In a mixer combine all the dry ingredients, and mix for about 30 seconds. Add the butter and mix until the flour gets crumbly. Stir in 1/4 cup of the milk and bring the speed to medium high and beat for about 30 seconds. In a bowl, stir together the egg whites, milk and vanilla. Add to the dry ingredients in 3 additions, scraping down the sides and beating for about 20 seconds after each addition. Do not over mix, but make sure it is all incorporated. Pour into 2-7" cake tins, which you have parchment lined and greased. smooth the batter and bake in a preheated 350 oven for approximately 35 minutes. Bake until a tester comes out clean.

Cool in pan for 10 minutes, then turn over onto cooling rack and allow to cool completely. Slice each round into two horizontally to make 4 layers total.