This is the best moist, white cake EVER. I mean EVER. Ask anyone who has tried it. Yum Yum in your Tum Tum. It's a bit like a science expereince and the first time I made it I thought it looked runny and wouldn't work out but low and behold it was AMAZING. I took 4 diffrent reciepes and molded them togeather to get it right. Enjoy.
I suggest filling the middle and topping it with homemade whipcream and berries.
Ingredients:
5 egg whites
1 cup whole milk
2 1/4 teaspoons good vanilla
3 cups sifted cake flour
2 cups sugar
1 tablespoon baking powder
1 teaspoon baking powder
3/4 teaspoon salt
2 teaspoons baking soda
2 teaspoons apple cider vinegar
12 tablespoons unsalted butter
1 cup boiling water
Directions:
1. Preheat
oven to 350F
2. Grease,
line, grease again and flour 2 9 in by 2 in cake pans.
3. In
a small bowl combine the milk and vinegar. Allow to sit for a minute, and then
add the baking soda.
4. In
a medium bowl lightly combine the egg whites, a quarter cup milk, and the
vanilla (and any other flavorings you are using).
5. In
a mixing bowl, combine the dry ingredients and mix them together on low to
blend.
6. Add
the butter/margarine and remaining 3/4 cup milk. Mix on low speed until dry
ingredients are moistened. Increase to medium speed and beat for 2 minutes to
aerate.
7. Scrape
down the sides and add a small amount of the egg mixture, beating for 20
seconds to incorporate. Continue in the same method twice more until all the
egg mixture has been incorporated.
8. Add
the boiling water. Scrape down the sides of the bowl AND scrape the bottom of
the bowl to loosen anything stuck to it. Beat on low to incorporate then
increase too high for 30 seconds
9. Pour
in to the prepared pans. The batter should fill half way in each.
10. Bake
for 35 minutes in the top half of the oven if possible.
Allie and I like to eat it warm out of the oven without anything on it. Plain Jane. Sooooo Good.
