Fluffy Vanilla Cake

Yield: One 2-layer, 8-inch round cake

 Ingredients

5 large egg whites (5 ounces/150 grams) at room temperature
3/4 cup whole milk (180 mL/6 liquid ounces), at room temperature
2 1/4 teaspoons pure vanilla extract (9 grams)
2 3/4 cups cake flour, sifted (11 ounces/315 grams)
1 3/4 cups sugar (12 ounces/350 grams)
1 tablespoon + 1 teaspoon baking powder (19.5 grams)
3/4 teaspoon salt (5 grams)
12 tablespoons unsalted butter (6 ounces/170 grams), at room temperature and cut into cubes

 Method
1. Preheat oven to 350°F (180°C). Grease, line with parchment, and flour two round 8-inch pans.

2. In a medium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed (I use the “stir” setting on my mixer) for 30 seconds.

4. Add the butter and remaining 1/2 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes.

5. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.

6. Divide the batter in two, spreading it evenly.

7. Bake 25-35 minutes or until a cake tester comes clean when inserted into the center. Be careful to not overbake. Let cool on racks for 10 minutes before loosening the sides and invert onto greased wire racks. Gently turn cakes back up, so the tops are up and cool completely.

 Decorator’s Buttercream based on Juniors Decorator’s Buttercream

2 lbs. (8 cups) of confectioners’ sugar, well sifted
1/2 tsp. salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup regular shortening or high-ratio shortening
(or you can use just 2 cups butter & no shortening but it won’t be as white)
2 Tbsp. light corn syrup
2 Tbsp. vanilla extract or vanilla paste
1/3 -1/2 cup heavy cream

Onto a parchment sheet, or into a large bowl, sift together the confectioners’ sugar and the salt, being sure to break up out any stubborn sugar lumps. In the large bowl of your electric mixer, using the paddle attachment on high speed, cream together the butter and shortening; beat for about three minutes, until light yellow.

With mixer still running, add the corn syrup and vanilla. Stop and scrape the beaters and bowl.

Now on low speed, add the sugar in 3 additions, beating well after each one.

Pour in the cream and blend until the frosting seems of reasonable spreading consistency; if it seems too thick, add in more cream as needed, a teaspoon or so at a time.

Keep the frosting tightly covered until you’re ready to use it. If you won’t be using it within a couple of hours, cover and refrigerate it