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
- 300 g (2 1/3 cups) Cake flour
- 1 1/2 tsp baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 150 g (2/3 cup) Butter - unsalted and softened
- 290 g (1 1/2 cups) Sugar - granulated and extra fine
- 5 Egg whites - at room temperature approx.175g
- 2 tsp. Vanilla extract
- 220 ml (1 cup) Buttermilk - or plain yogurt
Instructions
- Preheat the oven to 329°F/ 165°C and prepare 2 or 3 round cake pans, 6 inches/ 15 cm in diameter, with parchment paper on the bottom only.
- Mix and sift together the cae flour baking powder, baking soda and salt.
- In the bowl of a mixer or in the mixing bowl of you stand mixer fitted with a whisk attachment, blend the softened butter and sugar at high speed for 3 minutes, until creamy.
- Lower the mixer speed and add the vanilla extract, then the room-temperature egg whites one by one, leaving the mixer running for 1-2 minutes between each addition.
- Then start again at high speed and beat for another 5 minutes or so, until the mixture is smooth and white.
- Finish by alternately adding the flour mixture and the buttermilk in batches, and gently folding them in with a spatula until you have a smooth cake batter.
- Weigh and divide the mixture evenly between the prepared pans, and bake in the oven at half-height for around 30 minutes, until golden on top.
- Check for doneness by plunging a toothpick or knife blade into the center of the cakes; the blade should come out clean, with no crumbs or runny batter.
- Leave the cakes to cool in the pan a little before carefully unmolding them and placing them upside down on a cooling rack.
- Wrap in plastic wrap and place in the fridge until you're ready to assemble your cake.
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