White layers are gorgeous — and very “spring-like” — especially when accompanied by a light-colored frosting and filling (I’m thinking especially of a citrus curd of some kind). Making them is no more difficult that making any other one-bowl-type cake layer. Start by preheating your oven to 350 degrees Fahrenheit and assembling your ingredients. Sift the cake flour into your mixer bowl:
READ ONWhite cake lovers treasure the image of grandma gently folding a mound of whipped egg whites into a rich, buttery batter. Unfortunately it’s whipped whites that are the cause of what a lot of people don’t like in white cake: dryness. Or, if those egg white bubbles pop en masse, density. Plus dryness. Which is really no good for anybody. Nope, when it comes to white cake the “two-stage” or “one bowl” method is really the only way to go. You’ll need:
10 ounces (scant 2 1/4 cups) cake flour
10.5 ounces (1 1/2 cups) granulated sugar
4 teaspoons baking powder
1 teaspoon salt
6 ounces (12 tablespoons) soft butter
5 egg whites
8 ounces (1 cup) milk, room temperature
2 teaspoons vanilla extract (or for fun, 1 tsp. vanilla and 1 tsp. almond)