A soft, velvety white cake, flavored with vanilla. For altitudes above 3,000 ft. (900 meters).
Course: Cakes, Dessert
Keyword: White Velvet Cake High Altitude
Author: Don Herman
3cupsCake Flour PLUS 2 Tablespoons
2 1/4cupsSugar LESS 2 Tablespoons
6lgEgg Whitesroom temperature
1 3/4cupsButtermilk PLUS 3 Tablespoonsroom temperature
Preheat oven to 365F (185C)
Prepare 2 9-inch round cake pans by greasing the bottom and sides and coating liberally with flour. If your pans tent to stick, use parchment rounds.
In a large bowl, whisk together the flour, baking powder and salt. Set aside.
In a mixing bowl, beat the butter, sugar, oil and vanilla until creamed - about 8 minutes on medium speed. Scrape down at least twice.
Beat in egg whites separately until blended - about 30 seconds per white.
Starting with the flour mixture, mix about 1/3 of the mixture into your creamed butter until blended. Then add 1/2 the buttermilk. Repeat this process until you've blended the flour last. Scrape down the bowl twice during the process.
Divide the batter between the pans (I use a kitchen scale to weigh it out.) Bake for 25-30 minutes, until a finger touch springs back, or a toothpick comes out with minimal crumbs.
Cool completely before frosting.
White Velvet Cake High Altitude https://bakingnaturally.org/white-velvet-cake-with-strawberry-buttercream/ February 27, 2021