Scratch White Layer Cake
Ingredients
- 2 2/3 cups cake flour, sifted
- 3 tsp baking powder
- 1/2 tsp salt
- 1/4 cup butter, softened
- 1 1/2 cups sugar
- 5 egg yolks
- 1 tsp vanilla extract
- 1 cup milk
- 5 egg whites
- 1/2 tsp cream of tartar
Step-by-Step Instructions
- Preheat oven to 350 degrees, positioning rack in center of oven.
- Grease 2 (9-inch) round cake pans generously. Line bottoms with wax or parchment paper, then grease the paper. Dust with flour, tapping out excess.
- Sift together the flour, baking powder and salt. Set aside.
- In a large bowl using an electric mixer, cream butter until light and fluffy. Add sugar a little at a time, beating until the mixture is light and fluffy, about 3-4 minutes. Gradually add egg yolks one at a time, beating well after each addition until mixture has consistency of lightly whipped cream. Stir in vanilla.
- Using a spatula, alternately fold in dry ingredients and milk in three additions, beginning and ending with the dry ingredients. Blend well after each addition but don’t overmix.
- In another bowl with clean beaters, beat egg whites until frothy. Add cream of tartar and beat until whites stand in stiff, moist, shiny peaks. Gently fold one third of the egg whites into cake batter to lighten it, then fold in the remaining egg whites until no white streaks remain. Pour the batter into prepared cake pans, dividing equally.
- Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean and cake springs back when lightly touched. Remove pans to wire racks and cool for 10 minutes. Run the tip of a sharp knife between cake and pan to loosen. Invert pans onto other racks and gently peel off wax paper. Place paper loosely on layers and invert onto another rack to finish cooling right-side up. Fill and frost with your favorite frosting when completely cool.
Common Problems and Solutions
Q: Why did my cake sink in the middle?
A: Opening the oven door too early or overmixing the batter after adding egg whites can cause sinking. Also make sure your oven temperature is accurate - too low and the cake won't set properly.
Q: Why is my cake dense instead of light?
A: Two common causes: deflating the egg whites by stirring instead of folding, or overbeating the batter after adding flour. Fold gently and stop mixing as soon as ingredients are combined.
Q: How do I know when egg whites are beaten enough?
A: They should form stiff peaks that stand straight up when you lift the beaters, but still look moist and shiny. Overbeaten whites look dry and grainy and won't fold in properly.
Tips and Techniques
Bring eggs and butter to room temperature before starting - they’ll mix more easily and give better volume. When folding in egg whites, use a gentle lifting and turning motion with a rubber spatula rather than stirring.
Ingredient Substitutions
- cake flour: all-purpose flour
- butter: shortening
Equipment Needed
- Two 9-inch round cake pans
- Electric mixer
- Rubber spatula
- Wire cooling racks
- Parchment or wax paper
