Vanilla Cake

 Vanilla Cake

·        1 whole egg (I use extra large)

·        5 egg whites (also extra large)

·        1 cup (240 g) buttermilk, at room temperature

·        1/2 cup (113 g) sour cream, at room temperature

·        2 1/2 teaspoons (10.5 g) clear vanilla extract

·        3 cups, plus 2 tablespoons (359.4 g)  cake flour

·        1 3/4 cups (350 g) granulated sugar

·        1 tablespoon plus 1 teaspoon (16 g) baking powder

·        3/4 teaspoon (4.2 g) salt

·        12 tablespoons (169.5 g) unsalted butter, at room temperature 

 

For the Vanilla Cake

1.      Preheat your oven to 325 degrees F. Prepare three 8-inch or four 6-inch round cake pans by spraying each pan with non-stick spray, covering the bottom of the pan with parchment paper and spraying the parchment paper with the non-stick spray as well. Set aside.

2.      In a medium-sized mixing bowl, combine the whole egg, egg whites and clear vanilla extract. Whisk to combine and set aside.

3.      In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Mix on medium-high speed for about 2 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl and mix again for another minute.

4.      With the mixer on medium speed, add the egg mixture to the bowl in a few additions. Make sure to scrape the sides and bottom of the bowl between each addition. 

5.      In a medium bowl, combine the cake flour, baking powder and salt. Whisk to combine.

6.      With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and ending with the cake flour mixture. Stir until combined. Scrape down the sides and bottom of the bowl and stir again for about 20 more seconds. Fold in the sour cream.

7.      Divide the batter into the prepared cake pans, using a kitchen scale to measure equal parts in each pan. Bake for 25-28 minutes, or until a toothpick inserted into the center of the cake comes out with a few moist crumbs on it.

8.      Let the cakes cool in the pans for 10 minutes and then invert onto wire racks until completely cool.