White Birthday Cake

White cake, the crown jewel of American baking. Pure, elegant and impossibly delicious, this timeless classic has graced birthday celebrations for generations. How come, we can’t find them in Pâtisseries here anymore ?

INGREDIENTS

295 Gr. All purpose flour
1/2 Teaspoon Baking Soda
1 Teaspoon Salt
170 Gr. unsalted butter, softened to room temperature
350 Gr. granulated sugar
5 Large Egg whites
1/2 Cup full fat sour cream at room temperature
1 Tablespoon pure vanilla extract
1 Cup whole milk at room temperature

Vanilla Buttercream
282 Gr. unsalted butter, softened at room temperature
600 Gr. Confectioner’s sugar
80 Ml heavy cream
2 Teaspoons pure vanilla extract
1/8 Teaspoon salt

PREPARATION

Preheat the oven to 180°C. Grease two 7-8 -inch round cake pans, line with parchment paper rounds, then grease the parchment paper.

In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt together. Set aside.

In a large bowl using mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until light and creamy, about 3 minutes.
Scrape down the sides of the bowl with a spatula.  Add the egg whites and beat on high speed until combined, about 2 minutes.
Add the sour cream and vanilla extract, and beat on medium-high speed until combined, about 1 minute.  Add the dry ingredients and then, with the mixer running on low speed,  slowly pour in the milk and beat just until combined. Do not overmix.

Bake for 24–25 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cakes in the pans set on a cooling rack for 1 hour. Run a knife around the edges to loosen the sides, remove the cakes from the pan, peel off the parchment, and place on the rack to finish cooling. The cakes must be completely cool before frosting and assembling.

Make the frosting: In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Sift in the confectioners’ sugar and then add the cream and vanilla extract. Beat on low speed for 30 seconds, then gradually increase to medium-high speed and beat for 2 full minutes. Voila !