White Cake Recipe Get ingredients: 170 g (3/4 cups) butter (unsalted, room temperature, 65-70° F / 18-21° C) 4 egg whites (136 g) (large, room temperature) 245 g (1 cup) milk 4 g (1 tsp) almond extract 20 g (4 tsp) baking powder 344 g (2 3/4 cups) flour (all-purpose or cake flour) 4 g (3/4 tsp) salt 300 g (1 1/2 cups) sugar (white, granulated) 4 g (1 tsp) vanilla extract (pure) 2 cake pans (9-inch diameter, 1.5" or taller, preferably light coloured) stand mixer hand mixer mixing bowl (medium) mixing bowl (large) sifter spatula whisk cooking spray (or butter) parchment paper If the eggs are not room temperature, place them in a bowl of warm water for a few minutes. Grease the bottom and sides of the cake pans with cooking spray (or butter). Cut parchment paper into circles and place in the bottom of the cake pans. Set aside. Sift into large mixing bowl: 344 g (2 3/4 cups) flour 20 g (4 tsp) baking powder 4 g (3/4 tsp) salt Whisk until combined (less than 30 seconds). Set aside. Set the oven to bake, 350° F (177° C). Ensure the oven rack is in the middle position. Attach the paddle to the stand mixer. Add to stand mixer bowl: 170 g (3/4 cups) butter (chopped into about 6 pieces) Mix on high speed until smooth (about 30 seconds). Add to stand mixer bowl: 200 g (1 cup) sugar Mix on high speed until light and fluffy (about 5 minutes). When ready, it should be pale yellow in colour, and it should have increased in volume. Ensure the medium mixing bowl, hand mixer beaters, and a small bowl (for separating eggs) are clean and dry. Separate 4 eggs. Ensure no egg yolks get into the egg whites. Crack an egg over the small bowl. Allow the egg white to pour into the small bowl while keeping the yolk in the egg shell. Once the egg white is in the small bowl, add the egg yolk to an airtight container. Transfer the egg white to the medium mixing bowl to prevent yolk from the next egg accidentally getting into the clean egg white. Optionally, store the airtight container with the egg yolks in the fridge to make crème brûlée. Using a hand mixer, mix the egg whites on high speed until soft peaks form. Increase the speed every 5 seconds or so until the highest speed is reached. While continuing to mix, slowly add to medium mixing bowl: 100 g (1/2 cup) sugar Mix on high speed until soft peaks that hold their shape a little more form. Turn off the hand mixer. Set aside. Measure 245 g (1 cup) milk. Set aside. Have the 1 tsp measuring spoon, vanilla extract, and almond extract nearby. Set aside. Set stand mixer to low speed. Add to stand mixer bowl alternately: dry ingredients milk Add to stand mixer bowl: 4 g (1 tsp) vanilla extract 4 g (1 tsp) almond extract Mix on medium speed until just combined. Turn off the stand mixer and remove the bowl. Using a spatula, gently fold the meringue (egg mixture) into the stand mixer bowl, 1/3 at a time, until combined. Pour the batter into the cake pans. If necessary, use a spatula to spread the batter evenly. Tap the bottom of each cake pan firmly against the table to remove air bubbles. Bake for 30-35 minutes (or until a toothpick comes out clean). To test for doneness, stick a toothpick in the centre of the cake. If the toothpick comes out clean (or with just a few dry crumbs), the cake is ready. If you touch the top of the cake, it should bounce back. If it sinks, it's not ready. The cake should be slightly pulling away from the edges of the cake pan. The top and edges of the cake should be slightly browned. Let cool at room temperature in the cake pans for 5 minutes. Invert each cake onto a wire rack: Wear oven mitts. Place a wire rack upside down on top of the cake. Place one hand on top of wire rack on top of the cake. Pick up the cake pan with your other hand. Swiftly flip the cake and wire rack together upside down, placing the wire rack right side up (with the cake upside down) on the table. Lift the cake pan. If the cake doesn't fall out, tap the bottom of the cake pan to loosen the cake. If the cake still doesn't fall out, flip the cake pan right side up, and then slowly and gently run a butter knife or offset spatula along the inside edges of the cake pan to loosen the cake from the side of the cake pan. Slowly peel the parchment paper from the bottom of the cake. Flip the cake right side up onto another wire rack. Let cool completely at room temperature on the wire racks (about 2 hours). After the cakes have cooled completely, using a serrated knife, cut off the tops of the cakes to make them flat. If you are not planning on decorating the cake yet, wrap the cakes in plastic wrap separately and place them in the fridge. Otherwise, proceed to assemble the cake. Only wrap the cakes after they are completely cool and dry. Assembly Prepare a 2× batch of buttercream icing or Swiss buttercream icing. Assemble the cake. Crumb coat the cake with the icing. Reserve about 1-2 cups icing for decoration. Ice the cake with the icing.