White Cake Recipe Get ingredients: 6 oz (3/4 cups) butter (unsalted, room temperature, around 65° F / 18° C) 4 egg whites (136 g) (large, room temperature) 1 tsp almond extract 4 tsp baking powder 1 tsp vanilla extract 8 oz (1 cup) milk 12.375 oz (2 3/4 cups) flour (all-purpose or cake flour) 10.5 oz (1 1/2 cups) sugar (white, granulated) 3/4 tsp salt digital scale 2 cake pans (9-inch diameter, 1.5" or taller, preferably light coloured) cooking spray (or butter) parchment paper stand mixer hand mixer medium mixing bowl large mixing bowl sifter spatula whisk 1 tsp, 1/2 tsp, 1/4 tsp Grease the cake pans with cooking spray or butter. Cover the entire inside of the pans (the bottom and the sides). Cut parchment paper into circles and place in the bottom of the pans. Set aside. Sift into large mixing bowl: 12.375 oz (2 3/4 cups) flour 4 tsp baking powder 3/4 tsp salt Whisk until combined (less than 30 seconds). Set aside. Set the oven to bake, 350° F (177° C). Attach the paddle to the mixer. Add to mixer mixing bowl: 6 oz (3/4 cups) butter (chopped into about 6 pieces) Mix on low-then-high speed until smooth (about 30 seconds). Add to mixer mixing bowl: 7 oz (1 cup) sugar Mix on low-then-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. Add to medium mixing bowl: 4 egg whites Using a hand mixer, mix on low-then-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: 3.5 oz (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 8 oz (1 cup) milk. Set aside. Have the 1 tsp measuring spoon and vanilla and almond nearby. Set aside. Set mixer to low speed. Attach the plastic guard to the mixer. Add to mixer mixing bowl alternately: dry ingredients milk Add to mixer mixing bowl: 1 tsp vanilla 1 tsp almond extract Mix on medium speed until just combined. Turn off the mixer. Remove the bowl from the mixer. Using a spatula, gently fold the meringue (egg mixture) into the mixer mixing bowl, 1/3 at a time, until combined. Pour the batter into the pans. If necessary, use a spatula to spread the batter evenly/flatly. Tap the bottom of each pan firmly against the table to remove air bubbles. Place both pans in the oven on the middle rack. Ensure there is space all around each pan for better airflow. Place one pan closer to the back wall and the other pan closer to the front window. Set a timer for 30-35 minutes. 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 pan. The top and edges of the cake should be slightly browned. When the timer is done, remove the pans from the oven. Turn off the oven. Let cool in the pans for 5 minutes. Invert each cake: 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 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 pan. If the cake doesn't fall out, tap the bottom of the pan to loosen the cake. If the cake still doesn't fall out, flip the pan right side up, and then slowly and gently run a butter knife or offset spatula along the inside edges of the pan to loosen the cake from the side of the 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 on the wire racks (about 2 hours). Do not place the cakes in the fridge to speed up the cooling time. Let the cakes cool naturally. Once 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 once they are completely cool and dry. Assembly Prepare a 2x 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.