Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easier removal.
Mix Dry Ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt. Set aside.
Cream Butter and Sugar: In a large bowl, beat 1 cup unsalted butter (softened) and 1 ½ cups granulated sugar until light and fluffy, about 3-4 minutes.
Add Eggs and Vanilla: Add 4 large egg whites, one at a time, beating well after each addition. Stir in 1 tablespoon vanilla extract.
Alternate Dry and Wet Ingredients: Gradually add the flour mixture to the butter mixture in three parts, alternating with 1 cup of milk. Begin and end with the flour mixture, mixing just until incorporated.
Pour and Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Tips
To achieve the cake’s light, airy texture, ensure all ingredients are at room temperature before mixing.
This helps the batter blend evenly and rise well in the oven. For extra lift, whip the egg whites separately until soft peaks form and then fold them into the batter at the end.
This technique introduces even more air, making the cake especially fluffy.
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When storing, cover the cake well to keep it moist and fresh. If you plan to frost the cake, consider a light vanilla or almond glaze that won’t overpower its delicate flavor.
You can also keep this cake in the refrigerator for up to three days in an airtight container.
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Variations
For an extra touch of decadence, try adding a layer of fruit filling between two layers of the cake.
Fresh strawberries or a light lemon curd will add a burst of flavor that pairs beautifully with the cake’s buttery notes.
Simply slice the cake horizontally, spread the filling, and place the top half back on.
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If you’d like a unique twist, try a subtle almond or coconut extract in place of the vanilla. These flavors lend an exquisite depth that enhances the cake’s delicate taste.
Another idea is to fold in mini white chocolate chips or shredded coconut to add a delightful texture without overpowering the flavor.
Conclusion
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