Description
Soft and tender homemade white cake sponge with egg whites only, perfect for layer cakes (for 2 or 3 6 inches/ 15 cm diameter cakes 8 - 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, at room temperature
- 2 tsp pure vanilla extract
- 220 ml (1 cup) buttermilk
Instructions
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Preheat your oven to 325°F (165°C) and line three 6-inch round cake pans with parchment paper. Lightly grease the sides to prevent sticking.
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Whisk together the dry ingredients – cake flour, cornstarch, baking powder, baking soda, and salt – in a medium bowl and set aside.
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In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed for about 3 minutes, until light and fluffy.
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Add the egg whites one at a time, mixing well after each addition. Pour in the vanilla extract and beat for another 3–5 minutes until the mixture looks smooth and airy.
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Reduce the speed to low and add the dry ingredients and buttermilk in 3 additions, alternating between the two. Begin and end with the dry ingredients. Mix just until combined — don’t overmix.
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Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
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Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
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Let the cakes cool for 10 minutes, then carefully remove them from the pans.
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Turn the cakes upside down on a wire rack to finish cooling completely — this helps keep the layers perfectly flat and moist.
Notes
Storage: Up to 3-5 days in the fridge or at room temperature, wrapped in plastic film or in an airtight container. Up to 3 months in the freezer.
Homemade buttermilk and substitutions: Add 1 tablespoon of white vinegar or lemon juice to 1 cup of semi-skimmed milk and leave until it begins to thicken and have a curdled texture.
Or replace it with the same amount of sour cream, slightly diluted in milk, or plain yogurt.
- 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