Vanilla Cloud-Crumb White Cake

Instructions

1. 1

   Bring the butter, egg whites, and whole milk to room temperature. Preheat the oven to 175°C (350°F). Line the bottoms of two 20 cm (8-inch) round cake pans with parchment paper.

2. 2

   In a medium bowl, whisk the egg whites with 120 ml of the milk and the vanilla extract until evenly combined. Do not whip the mixture into a foam.

3. 3

   In a large mixing bowl, whisk together the cake flour, granulated sugar, baking powder, and fine salt.

4. 4

   Add the softened butter, vegetable oil, and remaining 60 ml of milk to the dry ingredients. Mix on low speed until moistened, then beat on medium speed for about 90 seconds. Scrape down the bowl as needed; the mixture should resemble a thick, smooth paste.

5. 5

   Add the egg-white mixture in three additions, mixing on medium-low speed for about 20 seconds after each addition. Scrape the bowl between additions and stop mixing as soon as the batter is smooth.

6. 6

   Divide the batter evenly between the prepared pans and gently smooth the tops. Tap each pan once or twice on the counter to release large air pockets.

7. 7

   Bake for 22–27 minutes, or until the cakes spring back when lightly touched and a toothpick inserted into the center comes out clean or with a few moist crumbs.