Single 9-Inch White Cake Round
By America's Test KitchenPublished on September 19, 2014
Yield
Serves 8 to 10 (Makes single 9-inch round)
Ingredients
Before You Begin
If you’ve forgotten to bring the milk and egg white mixture to room temperature, set the bottom of the measuring cup containing it in a bowl of hot water and stir until the mixture feels cool rather than cold, around 65 degrees. Cake can be wrapped in plastic wrap and stored at room temperature for up to 24 hours. We developed this recipe using Pillsbury Softasilk bleached cake flour; we do not recommend using an unbleached cake flour such as King Arthur brand.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9-inch round cake pan, line with parchment paper, grease parchment, and flour pan.
- Whisk milk, egg whites, and vanilla together in 2-cup liquid measuring cup. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined, about 5 seconds. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute.
- Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 30 seconds, scraping down bowl as needed. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 15 seconds (batter may look slightly curdled). Give batter final stir by hand; do not overmix.
- Transfer batter to prepared pan and spread into even layer with rubber spatula. Bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pan halfway through baking. Let cake cool in pan for 10 minutes, then loosen from sides of pan with butter knife. Invert onto large plate, discard parchment, then reinvert onto wire rack. Let cool completely before using, about 2 hours.
Yield
Serves 8 to 10 (Makes single 9-inch round)Ingredients
Ingredients
Ingredients
Why This Recipe Works
UPDATE: This recipe has been slightly reformulated to be more foolproof since its initial publication. The revision you see here was published in December of 2019.
Before You Begin
If you’ve forgotten to bring the milk and egg white mixture to room temperature, set the bottom of the measuring cup containing it in a bowl of hot water and stir until the mixture feels cool rather than cold, around 65 degrees. Cake can be wrapped in plastic wrap and stored at room temperature for up to 24 hours. We developed this recipe using Pillsbury Softasilk bleached cake flour; we do not recommend using an unbleached cake flour such as King Arthur brand.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease 9-inch round cake pan, line with parchment paper, grease parchment, and flour pan.
- Whisk milk, egg whites, and vanilla together in 2-cup liquid measuring cup. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined, about 5 seconds. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute.
- Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 30 seconds, scraping down bowl as needed. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 15 seconds (batter may look slightly curdled). Give batter final stir by hand; do not overmix.
- Transfer batter to prepared pan and spread into even layer with rubber spatula. Bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pan halfway through baking. Let cake cool in pan for 10 minutes, then loosen from sides of pan with butter knife. Invert onto large plate, discard parchment, then reinvert onto wire rack. Let cool completely before using, about 2 hours.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
More Like This
Keep Exploring
0 Comments