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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Tish Boyle Ingredients:
3 1/4 cups sifted cake flour (11.5 oz.) |
1 tablespoon baking powder |
3/4 teaspoon salt |
1 cup unsalted butter, softened |
1 1/2 cups sugar (10.6 oz.) |
6 large egg whites |
1 teaspoon finely grated lemon zest (optional) |
2 teaspoons vanilla extract |
1 1/3 cups whole milk |
Directions:
1. Position oven rack in the center of oven; preheat oven to 350°; grease the bottom and sides of two 9-inch round cake pans; dust the pans with flour.
2. In a bowl, sift together the cake flour, baking powder, and salt; whisk to combine; set aside.
3. In the bowl of an electric mixer, using the paddle attachment, beat the butter on med-high speed until cream, about 30 seconds.
4. Gradually add in the sugar, and beat on high speed until light, about 2 minutes.
5. Decrease speed to low and add the egg whites one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
6. Beat in the lemon zest and vanilla.
7. If you have a splatter shield for your mixer, attach it now.
8. Add the flour mixture on low speed in three additions, alternating it with the milk in two additions and mixing just until the flour is incorporated.
9. Scrape the batter into the prepared pans, dividing evenly, and smooth the tops.
10. Bake for 25-30 minutes, until lightly browned around the edges.
11. Cool the cakes in the pans on wire racks for 15 minutes.
12. Invert the layers onto the racks and cool upside down completely.
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