VELVETY SOFT WHITE CAKE

Have you ever bit a beautiful white cake just to be disappointed with the rubber texture and soft taste? With the right ingredients and mixing techniques, White Cake can be soft and soft with a perfect vanilla flavor. Yes, even from the beginning in your own kitchen it is possible to make white cakes melt in your mouth.

A four-layer piece of soft, velvety white cake with white sugar on a glass plate.

A BEAUTIFUL READER ASKED ME HOW HE CAN TURN ON THE VANILLA BUTTER CAKE RECIPES INTO THE WHITE CAKE RECIPES.
He got a few bad suggestions on the internet (surprisingly!) About making substitutes on cake dough, so his first attempt at white cake failed.

I gave him some suggestions to adapt my recipe for Vanilla Butter Cake and he got better, but not perfect results. So of course this made me think that it was time to go into the kitchen and run some experiments. Yipee!

Soft Soft White Cake
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I like good kitchen experiments, so I'm always happy to have a reason to dismantle a recipe and adjust it to get the desired results.

TO DEVELOP MY GREAT WHITE CAKE RECIPES ALREADY HALF OF JOB.
I did in-depth research and testing about what made good cake recipes for my "Cake Dough" series. I know that information will help me make a really soft and soft white cake that still has a good vanilla flavor.

I explained in detail how I used Formula Baker to make my cake recipe in this post. Look, there's a lot of very good information.

Obviously, I will start with eggs. Most of the yellow color in vanilla cakes comes from egg yolks. My Vanilla Butter Cake recipe has egg yolks, which provide moisture and flavor to the cake. So, the question is, how to get rid of egg yolks without making the cake chewy and tasteless.

I will not discuss all the details here. Anyone of you who makes geeks who want detailed information about how eggs work in cake dough can visit the "Egg in Dough Cake" class.

Synopsis: Egg whites are full of protein, which helps make the cake structure. But too much structure can make the cake chewy or hard, which is most often a problem with cakes made only with egg whites. In addition, egg yolks have fat, so removing egg yolks can make the cake dry.

INGREDIENTS

• 2 cups (9oz, 252g) cake flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon of baking soda
• 3/4 teaspoon salt
• 1 1/2 cups (12 oz, 336g) granulated sugar, 1/2 cup set aside.
• 1 cup (8 oz, 224g) sour cream at room temperature, divided
• 2 sticks (8 oz, 224g) unsalted butter at room temperature (see note)
• 1 tablespoon real vanilla extract
• 6 fresh large egg whites (7 oz, 196g), at room temperature (do not use pasteurized eggs whites or they might not whip up properly)

INSTRUCTIONS

Preheat the oven to 350 ° F. Line two 8 "cake pans (don't use non-stick 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.

Sift the flour, baking powder, baking soda and salt with 1 cup granulated sugar. Mix the ingredients for low speed for 30 seconds to distribute the leavening. 

With the mixer on low speed, add half the sour cream and butter 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 sour cream and vanilla.

Increase the speed to medium and beat about 3-4 minutes until the battery lightens in texture and becomes aerated. 

If you use a hand mixer, this may take an extra minute or two. Scrape the sides and bottom of the bowl make sure there are no pockets of unmixed batter.

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 and whip the whites to full peak.

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

Divide the battery evenly between the 2 pans and spread so it's level.

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

Cool at least 20 minutes in the pan and then turn out onto a cooling rack.

** THE CAKE WILL "SETTLE" A BIT AS IT COOLS. THAT'S FINE. **

Trim the brown edges off the cake, split each cake into two layers
Fill and ice with vanilla Italian Meringue Buttercream or your favorite icing.

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