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Best vanilla cake ever

Portions: 18 cupcakes
Auteur: Caroline Savard


  • Cake flour - 2 cups 8 ounces
  • All-purpose flour - 1 cup plus 1 teaspoon 8 ounces
  • Baking Powder - 2 teaspoons
  • Unsalted Butter -1 cup 2 sticks; 8 ounces
  • Granulated Salt -3 cups 21 ounces
  • Salt - 3/4 teaspoon
  • Pure vanilla extract - 1 tablespoon
  • Egg whites or pasteurized - 1 cup 8 ounces; about 7 eggs egg whites in liquid form
  • Milk - 1 1/2 cups 12 ounces


  • Preheat the oven to 350'F. Brush the bottoms and sides of the pans with melted butter and line the
  • bottoms with parchment paper.
  • In a large bowl, sift together the cake flour, all-purpose flour, and baking powder. Set aside.
  • In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium
  • speed until light and fluffy.
  • Add the salt and vanilla.
  • Set the mixer to low speed and gradually add the egg whites, scraping often.
  • Alternately add the flour mixture and milk to the butter mixture in two batches, starting with the flour mixture.
  • Scrape down the bowl between each addition and beat until thoroughly combined. Set the mixer to medium-high
  • speed for about 20 seconds then stop and scrape the sides of the bowl.
  • Divide the batter evenly between the cake pans or muffin tins. For 9-inch cake pans, bake 1 hour or until a toothpick
  • comes out clean; for half-sheet pans, bake 45 minutes or until a toothpick comes out clean; for cupcakes, bake 20 to
  • 25 minutes, or until they spring back after being touched.
  • Allow the cakes to cool for 20 minutes. Once the cake is cool, release it from its pan by running a metal spatula or
  • knife along the sides of the pan. Flip the cake over onto another pan or cake board and peel away the layer of
  • parchment.