Hough Bakery White Cake Food

WHITE CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter the bottom and sides of two 9-by-2-inch round cake pans. Line the bottoms with parchment paper and butter the parchment. Flour the pans and tap out the excess.
• Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, 1 cup sugar and the vanilla in a large bowl with a mixer on low speed until combined. Increase the speed to medium high and beat until pale and fluffy, 5 to 7 minutes. Reduce the speed to low; beat in the flour mixture in two batches, alternating with the milk. Increase the speed to medium high and beat until smooth and glossy, 30 seconds to 1 minute.
• Beat the egg whites in a clean bowl with a mixer on medium-high speed until foamy. Gradually beat in the remaining 1/3 cup sugar until stiff glossy peaks form, about 5 minutes. Fold half the egg whites into the batter, then fold in the rest. Divide the batter between the pans.
• Bake the cakes until lightly browned, beginning to pull from the sides and a toothpick inserted into the centers comes out clean, 25 to 35 minutes. Transfer to a rack and let cool 15 minutes in the pans. Loosen the edges with a knife and turn out the cakes onto the rack; remove the parchment and let cool completely.