White Cake

White Cake is a showstopping dessert that’s layered with buttercream goodness as pure as the driven snow and topped with sparkling fondant …

INGREDIENTS:

• 1 cup milk
• 1 1/2 teaspoons vanilla extract
• 1 cup butter, softened
• 2 cups sugar
• 3 cups cake flour
• 1 tablespoon baking powder
• 5 egg whites

METHOD:

• Preheat oven to 350°. Grease 3 (8-inch) round cake pans; line bottoms with parchment paper, and grease and flour paper.
• Stir together milk and vanilla.
• Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar, beating until light and fluffy. Sift together flour and baking powder; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
• Beat egg whites at medium speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans.
• Bake at 350° for 20 to 23 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely (about 40 minutes).
• Spread Vanilla Buttercream Frosting between layers (about 1 cup per layer) and on top and sides of cake.