For Mother’s Day with Kevin’s side of the family, I wanted to make a white cake with strawberry frosting. However, I ended up turning this into a white(ish) cake because I couldn’t bring myself to only use the egg whites that the recipe called for and waste 6 egg yolks! After a teeny adjustment, here is the recipe as adapted by Cook’s Illustrated:
- 2 1/4 C cake flour (9 ounces), plus more for dusting the pans
- 1 Cwhole milk, at room temperature
- 3 large eggs** (3/4 C), at room temperature
- 2 t almond extract
- 1 t vanilla extract
- 1 3/4 C granulated sugar (12 1/4 ounces)
- 4 t baking powder
- 1 t table salt
- 12 T unsalted butter (1 1/2 sticks), softened but still cool
**Use 6 large egg whites (3/4 C) at room temp if you want a true WHITE cake. The yolks are what gave this cake the light yellow hue.
- Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.
- Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
- Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
- Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.)
- Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes. Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1 1/2 hours before frosting.
The strawberry frosting recipe will be coming soon, but here’s a peek at the finished product!
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