White Cake

Cooking Instructions

Have all ingredients at room temperature, p. 68 to 70F. Preheat the oven to 375F. Grease and flour three 8 x 2-inch round pans or line the bottoms with wax or parchment paper.

Sift together twice:

Combine:

In a large bowl, beat until creamy, about 30 seconds:

Gradually add and beat on high speed until lightened in color and texture, 3 to 5 minutes:

Add the flour mixture in 3 parts, alternating with the milk mixture in 2 parts, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary. In another large bowl, beat on medium speed until soft peaks form:

Gradually add, beating on high speed:

Beat until the peaks are stiff but not dry. Use a rubber spatula to fold one-quarter of the egg whites into the butter mixture, then fold in the remaining whites. Divide the batter among the pans and spread evenly. Bake until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool in the pans on a rack for 10 minutes. Slide a thin knife around the cake to detach it from the pans. Invert the cake and peel off the paper liners, if using. Let cool right side up on the rack. Fill and frost as desired.