This delicate, light, and airy white cake recipe is frosted with my white Ermine frosting. Made with whipped egg whites, this cake is surprisingly simple and easy to make using my step-by-step tutorial.
4oz(113g)Butter(1 stick) unsalted, room temperature
Dry ingredients – in a bowl, combine flour, baking powder, baking soda, salt, - set aside
In the bowl of a stand mixer with the paddle attachment on medium speed, cream butter and sugar until light and fluffy.
Gradually add the oil and continue to whip until light and airy. Then, add the vanilla, almond, and rose extract. Pro tip - adding the oil gradually will help the oil whip up some air into the batter similar to making mayonnaise.
Next, add the flour mixture and buttermilk in three batches alternating each other - set aside.
Clean the bowl of the stand mixer and whisk attachment, then add the egg whites and cream of tartar. Pro tip - any grease in the bowl or whisk will not whip the egg whites so clean it properly. Also, add the sugar gradually into the egg whites to get the most volume.
After two minutes, gradually add the sugar, one tablespoon at a time. Once all the sugar is in, whip the egg whites to almost stiff peaks.
Gently fold the whipped egg whites into the cake batter with a spatula making sure not to overmix. Pro tip - start by adding a big dollop of egg whites to the batter and give it a rigorous mix. This will lighten the batter. Then gently fold the rest of the batter carefully.
Pour batter into the prepared baking pans - tap a few times to remove any air pockets.
Bake on the center rack for 35 to 40 minutes or until a skewer inserted in the center comes out clean. Cool in the pan for 10 minutes then invert onto a wire rack and cool completely. Pro tip - if you use a single pan or tube pan the cooking time will be longer about 60 to 65 minutes
Make the roux - In a saucepan, combine sugar, flour, salt, and milk. Place over medium-low heat stirring constantly.Pro tip - before you place on heat use a whisk to ensure you have no lump in the milk. Otherwise, the roux will be lumpy.
Cook until you have a thick smooth paste about 5 to 7 mins. Remove from heat and transfer to a cool bowl. Pro tip - transferring to a clean bowl will ensure the mixture stops cooking and prevent lumps.
Cover with plastic wrap making sure the plastic touches the top surface of the roux. Set aside to cool completely.Pro tip - roux like this can crust and form a skin very quickly similar to custard which can be very lumpy later in the frosting so cover immediately.
In the bowl of a stand mixer with the whisk attachment on medium speed, cream the butter for a minute until light and fluffy. Pro tip - when whipped the butter will lighter in color as air will be incorporated into it.
Gradually add the cooled roux at low speed - one tablespoon at a time. Making sure to scrape the sides of the bowl for any butter stuck to the bowl.
Once all the milk paste/roux has been added, whip the buttercream for 2 full minutes until light and fluffy. Pro tip- it is important to whip the buttercream so you have a consistency similar to whipped cream. Otherwise it mixture will be very soft and won't be easy to frost.
Finally, add the vanilla extract and any other flavoring if desired.
Prepare simple syrup - cool completely before using.Pro tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.
Stack layers - Top with a big dollop of buttercream - spread evenly using a straight-edge spatula. Then top the second cake layer on top followed by more buttercream and the last layer.
Crumb coat - Spread a thin layer of frosting on top and around the cake. Place the cake in the fridge to chill for 10 to 15 minutes.Pro tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.
Final smoothing - dip an off-set spatula and bench scraper in warm water and smooth the sides and top of the cake.Pro tip - this will help create a nice smooth finish on your cake. Alternatively, you can create a piped pattern around the cake with frosting.
Add the remaining frosting in a piping bag with the star tip. Pipe a border on top of the cake and at the bottom of the cake (see video).
Decorate the top as desired - I added silver-coated chocolate ovals.
Make sure all your ingredients are at room temperature so you have a smooth, not curdled batter.
Add the oil to the butter and sugar gradually so it won't curdle. Whip the mixture until it is light and airy like mayonnaise. If the mixture curdles, add a teaspoon of flour and whip some more.
We use clear vanilla extract to keep the white color of the cake but you can also use regular dark vanilla extract.
Separate the eggs individually in a clean bowl so you do not have any trace of egg yolks. Save those for your breakfast omelet. Eggs are best separated when cold but whip better when warm.
Use a clean grease-free bowl to whip the eggs. Any grease in the bowl will not give you stiff peaks resulting in a not-so-airy cake.
When folding the egg whites into the batter, use a circular motion like shaping an 'O' inside the bowl. Up and over (see video)
Don't overmix the egg whites as it can cause them to deflate.
Preheat the oven well in advance so you do not have to wait once the batter is ready. Batters with whipped eggs must be baked immediately.
It is best to bake cakes on the center rack alternatively, rotate the cake pans halfway through baking for even baking.
Cake strips are highly recommended for this cake so you have a nice pale baked cake not dark. The top crust comes off easily. You can also make cake strips at home DIY
Eggs doens't whip to stiff peaks? This is usually the result of fat getting into the egg whites. The fat could be egg yolks (not separated correctly) or mixer-bowl not clean. You can still use the whipped eggs, the result will be a less light and airy cake or you can use a new batch of egg whites.
Curdles batter - You must cream the butter and sugar until light and fluffy. This is done easily if you use fine-grain sugar. The oil needs to be added to the creamed butter and sugar slowly, so it emulsifies the mixture. If you add it too quickly the mixture will be curdled. Having said that, it is not critical and can be saved. Just add a teaspoon or two of flour from the recipe and continue to beat it. The mixture should be smooth and homogeneous again.
Cake strips - The cake has egg whites who want to rise up to their full potential. Use cake strips to help tame the batter and keep them from rising out of proportion. Cake strips aren't expensive and they last a lifetime.
The cake did not rise. This can happen on three occasions:
if you do not whip the eggs to stiff peaks,
or if you over-mixed the batter before baking.
or if the oven is not at the optimal temperature.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you