White Cake (egg whites)
White Cake (egg whites)

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, white cake (egg whites). It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

White Cake (egg whites) is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. White Cake (egg whites) is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have white cake (egg whites) using 9 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make White Cake (egg whites):
  1. Get 2 cups (10oz, 285g) cake flour
  2. Take 3/4 teaspoon baking powder
  3. Take 1/2 teaspoon baking soda
  4. Take 3/4 teaspoon salt
  5. Take 1 1/2 cups (12 oz, 340g) granulated sugar, 1/2 cup set aside
  6. Get 2 1/2 sticks (10 oz, 283g) unsalted butter at room temperature
  7. Get 1 cup (8 oz, 230g) plain yogurt at room temperature
  8. Get 1 tablespoon real vanilla extract
  9. Prepare 6 fresh egg whites, at room temperature (do not use pasteurized egg whites or they might not whip up properly)
Steps to make White Cake (egg whites):
  1. Preheat the oven to 350°F.
  2. Line three 8 inch cake 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.
  3. Sift the flour, baking powder, baking soda and salt with 1 cup granulated sugar.
  4. Mix the dry ingredients in a mixer bowl on low speed for 30 seconds to distribute the leavening.
  5. With the mixer on low speed, add half the yogurt and toss 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 yogurt and vanilla.
  6. Increase the speed to medium and beat about 3-4 minutes until the batter lightens in texture and becomes aerated. - Scrape the sides and bottom of the bowl to make sure there are no pockets of unmixed batter.
  7. 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 high and whip the whites to firm peak.
  8. Fold the whites into the base in 3 parts. Fold just until there are no streaks of egg white.
  9. Divide the batter evenly between the 3 pans and spread so it's level.
  10. Bake about 25-30 minutes until the center of the cake springs back when lightly pressed or a toothpick inserted into the middle of the cake comes out clean.
  11. Cool 10 minutes in the pan and then turn out onto a cooling rack.
  12. I iced the cake with Swiss Meringue Buttercream (https://cookpad.com/us/recipes/4896046-swiss-meringue-buttercream?via=sidebar-recipes)

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