Ingredients:

  • 12 oz (340 g) Cake Flour, sifted
  • 5 oz (355 g) Granulated Sugar
  • 1 Tbsp (15 g) Baking Powder
  • 1 tsp (6 g) Fine Sea Salt
  • 8 oz (2 sticks/227 g) Unsalted Butter, very soft, room temperature
  • 5 oz (approx. 6–7/155 g) Large Egg Whites, room temperature
  • 4 fl oz (120 ml) Whole Milk, room temperature
  • 4 fl oz (120 ml) Buttermilk, room temperature
  • 1 Tbsp (15 ml) Pure Vanilla Extract

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or three 6-inch pans). Line the bottoms of the pans with parchment paper circles.
  2. In a separate bowl or large measuring jug, gently whisk together the room temperature egg whites, whole milk, buttermilk, and vanilla extract until just combined. Set aside.
  3. In the bowl of a stand mixer, sift together the cake flour, sugar, baking powder, and salt. Mix on low speed for 30 seconds to ensure everything is evenly distributed.
  4. Add the very soft, cubed butter to the dry ingredients. Mix on low speed until the mixture resembles coarse sand or fine meal. Ensure no large lumps of butter remain. This is the reverse creaming method.
  5. Add half of the reserved wet mixture (milk, eggs, vanilla) to the flour-butter mixture. Beat on medium speed for 90 seconds. Stop and thoroughly scrape down the bowl.
  6. Add the remaining wet mixture. Beat on medium speed for just 30–45 seconds until smooth and lump-free. Do not overmix, as this will develop gluten and result in a tough cake.
  7. Divide the batter evenly between the prepared cake pans. Level the tops with an offset spatula.
  8. Bake for 30–35 minutes. The cakes are done when they are lightly golden, spring back slightly when touched, and a skewer inserted into the center comes out clean.
  9. Place the pans on a wire rack and cool for 10–15 minutes.
  10. Carefully invert the cakes onto the wire rack, remove the parchment paper, and flip them right-side up. Allow the cakes to cool completely (at least one hour) before wrapping or frosting.