Description
Soft and tender homemade white cake made with egg whites only, perfect for layer cakes. This recipe makes 2 or 3 six-inch layers (15 cm) and serves about 8 to 10 slices.
Ingredients
- 270 g (2 ¼ cups) cake flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 150 g (⅔ cup) unsalted butter, softened
- 270 g (1 ¼ cups) granulated sugar
- 5 large egg whites, room temperature
- 2 tsp pure vanilla extract
- 220 ml (1 cup) buttermilk
Instructions
- Preheat the oven to 325°F (165°C) and line three 6-inch pans with parchment paper. Grease the sides.
- Whisk the cake flour, baking powder, baking soda, and salt in a bowl.
- In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high for 3 minutes until light and fluffy.
- Add the egg whites one by one, mixing well each time. Mix in the vanilla and beat 3–5 minutes until smooth and airy.
- On low speed, add the dry ingredients and buttermilk in 3 additions, starting and ending with dry ingredients. Mix just until combined.
- Divide the batter evenly into the pans and smooth the tops.
- Bake for about 30 minutes, or until a toothpick comes out clean.
- Let cool 10 minutes, remove from pans, then cool upside down on a wire rack so the layers stay flat.
Notes
Storage: 3–5 days wrapped, up to 5 days in the fridge and upt to 3 monts in the freezer.
Buttermilk substitution :
Add 1 tbsp white vinegar or lemon juice to 1 cup milk and let thicken.
Or replace with the same amount of sour cream (slightly thinned with milk) or plain yogurt.
Tips:
- Use a kitchen scale for the most accurate results.
- Bring egg whites and butter to room temperature for better texture.
- Mix only until combined to keep the crumb soft.
- Bake layers on the same oven rack for even rise.
- Flip layers upside down after baking for perfectly flat cakes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: cake, sponge
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 315
- Sugar: 19.5 g
- Sodium: 128.2 mg
- Fat: 13.1 g
- Carbohydrates: 44.4 g
- Protein: 5 g
- Cholesterol: 21.4 mg