WHITE CAKE

When I’m making a cake, I usually rely on chocolate or vanilla, but every once in a while I want to make a pristine confection. White cakes are elegant looking because they are made with ingredients of the same color: shortening instead of butter, egg whites instead of yolks, and clear vanilla extract. To make the cake rich and tender, I cheat and use butter, along with the reverse creaming method (working the butter into the dry ingredients instead of creaming it with the sugars). The small amount of sour cream gives the cake a welcome bit of tang, and the end result is a snowy cake that pairs beautifully with any buttercream. makes two 8-inch cakes

1 cup whole milk

¼ cup sour cream

5 large egg whites

2 teaspoons pure vanilla extract (use clear vanilla for a slightly whiter cake)

2¼ cups (320 g) all-purpose flour

1½ cups (297 g) sugar

4 teaspoons baking powder

½ teaspoon salt

12 tablespoons (1½ sticks; 170 g) unsalted butter, room temperature, cut into 1-inch pieces

Adjust an oven rack to the middle position. Preheat oven to 350°F. Butter and flour two 8 by 2-inch round cake pans and line the bottoms with parchment paper.

In a medium bowl or liquid measuring cup, whisk the milk, sour cream, egg whites, and vanilla.

In a bowl of a stand mixer fitted with a paddle, mix the flour, sugar, baking powder, and salt until combined. With the mixer running on low, add the butter one piece at a time, beating until the mixture resembles coarse sand. With the mixer still running on low, slowly add half the wet ingredients. Increase the speed to medium and beat until the ingredients are incorporated, about 30 seconds. With the mixer running on low, add the rest of the wet ingredients, mixing until just combined. Increase the speed to medium and beat for 20 seconds (the batter may still look a little bumpy). Scrape down the sides and bottom of the bowl and use a spatula to mix the batter a few more times.

Divide the batter between the prepared pans and smooth the tops. Tap the pans gently on the counter 2 times each to help get rid of any bubbles. Bake 17 to 22 minutes, rotating the pans halfway through, until the cakes are golden brown and pull slightly away from the sides and a wooden skewer or toothpick inserted into the centers comes out with a faint bit of crumbs.

Transfer the pans to a wire rack and let cool 30 minutes. Turn the cakes out onto the rack, remove the parchment paper, and let cool completely. Once cool, the cakes can be wrapped in plastic and refrigerated overnight or frosted.

NOTES: This recipe will work with 9 by 2-inch round cake pans and can be baked in two or three pans; for details and baking times, see here.