Makes Two 9 inch round or 8 inch square layers, or one 13 by 9 inch sheet cake
Oven Temperature: 350°F/175°C
Baking Time: 30 to 40 minutes (35 to 45 minutes for the sheet cake)
Baking Equipment: Two 9 by 2 inch round or 8 by 2 inch square pans, or one 13 by 9 inch by 2 inch high pan, encircled with cake strips (see Baking Equipment), bottoms coated with shortening, topped with parchment rounds, then coated with baking spray with flour
A layer cake made with all egg whites is the softest and most delicate in flavor and texture of all layer cakes. The sheet cake and cupcakes (see recipe) will have slightly domed tops, but the two-layer cake will have a level top. This cake marries well with any nonchocolate buttercream. Chocolate tends to overwhelm the delicate flavor of the cake.
Makes 1560 grams batter
| unsalted butter | 227 grams | 16 tablespoons (2 sticks) |
| 6 large egg whites | 180 grams | ¾ cup (177 ml) |
| milk | 322 grams | 1⅓ cups (316 ml), divided |
| pure vanilla extract | . | 1 tablespoon (15 ml) |
| bleached cake flour | 400 grams | 4 cups (sifted into the cup and leveled off) |
| OR | OR | |
| bleached all-purpose flour | 3½ cups (sifted into the cup and leveled off) | |
| sugar, preferably superfine | 400 grams | 2 cups |
| baking powder (see Make This Recipe Your Own) | 24 grams | 1 tablespoon plus 2⅓ teaspoons |
| fine sea salt | 6 grams | 1 teaspoon |
Preheat the Oven
▪ Twenty minutes or longer before baking, set an oven rack in the lower third of the oven. Set the oven at 350ºF/175ºC.
Mise en Place
▪ About 1 hour ahead, set the butter on the counter at room temperature (65º to 75ºF/19º to 24ºC). Into a 2 cup glass measure with a spout, weigh or measure the egg whites.
Make the Batter
1. To the egg whites, add 81 grams/⅓ cup/79 ml of the milk and the vanilla and whisk just until lightly combined.
2. In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, and salt on low speed for 30 seconds.
3. Add the butter and the remaining milk. Holding the beater with your hand, mash the butter and milk into the flour mixture so that it doesn’t jump out of the bowl when beating. Then reattach the beater and mix on low speed until the flour mixture is moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.
4. Starting on medium-low speed, gradually add the egg white mixture to the batter in three parts, beating on medium speed for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl.
5. Scrape the batter into the prepared pans (780 grams each) and smooth the surfaces.
Bake the Cakes
6. Bake for 30 to 40 minutes, or until a wire cake tester inserted into the centers comes out clean.
Cool the Cakes
7. Let the cakes cool in the pans on a wire rack for 10 minutes. Run a metal spatula between the sides of the pans and the cakes, pressing firmly against the pans, and invert the cakes onto wire racks that have been lightly coated with nonstick cooking spray. Peel off the parchment and reinvert onto wire racks. Cool completely.
Compose the Cake
8. Fill and frost the cake with the frosting of your choice following the instructions.
Store Airtight: room temperature, 3 days; refrigerated, 1 week; frozen, 3 months.
Baking Pearl
When composing the cake, set the first layer bottom side up on the cardboard round or plate. Frost the top and slide the second layer, bottom side up, on top.
Make This Recipe Your Own
For a single layer, divide the recipe in half but use 2½ plus ⅛ teaspoons/11.8 grams baking powder.
For a 13 by 9 inch sheet cake, use only 22.5 grams/ 1 tablespoon plus 2 teaspoons baking powder. Bake for 35 to 45 minutes and let cool for 15 minutes before unmolding.
You can add about ½ teaspoon finely grated citrus zest for each cup of flour in the recipe.