Vanilla Cake Recipe:

5 large (150 grams) egg whites

1 cup (240 ml) room temperature milk, divided

2 teaspoons pure vanilla extract

3 cups (300 grams) sifted cake flour

1 1/2 cups (300 grams) granulated white sugar

1 tablespoon + 1 teaspoon baking powder

1/2 teaspoon (5 grams) salt

12 tablespoons (170 grams) room temperature unsalted butter, cut into pieces

Confectioners' Frosting:

4 cups (460 grams) confectioners sugar (icing or powdered sugar), sifted

1 cup (226 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

4 tablespoons milk or light cream

Assorted food colors (if desired)




Vanilla Cake: Preheat oven to 350 degrees F (177 degrees C). Spray two 9-inch x 1 1/2 inch (23 x 4 cm) cake pans with a non stick vegetable/flour spray, line bottoms with parchment paper, then spray again with the non stick vegetable/flour spray. Can also butter and flour the pans instead of using the spray.

In a medium bowl whisk together the egg whites, 1/4 cup (60 ml) milk, and vanilla extract.

In the bowl of your electric mixer combine the dry ingredients (flour, sugar, baking powder and salt) and mix on low speed for about 30 seconds or until blended. Add the butter and remaining 3/4 cup (180 ml) milk. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about 2 minutes to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the egg mixture, in 3 additions, beating about 30 seconds after each addition to fully incorporate the egg.

Divide the batter and pour into the prepared pans, smoothing the surface with the back of a spoon or an offset spatula. (Pans will be about half full.) Bake 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.

Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. To prevent splitting, re-invert cakes so that tops are right side up. Cool completely before frosting.

Confectioners Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and well blended. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Add the milk and beat to combine. Then, on high speed, beat frosting until it is light and fluffy (about 5 minutes).

Tint portions of frosting with desired food color (I use the gel paste food coloring that is available at cake decorating stores and party stores).

Assemble: Place one cake layer on your serving plate and spread with about 3/4 cup (180 ml) of frosting. Place the other cake layer on top of the frosting and cover the entire cake with the remaining frosting. Cover and refrigerate the cake until serving time.

Makes one - 9 inch (23 cm) layer cake.