White Cake Recipe aka “Wedding Cake”

INGREDIENTS - Makes a 3-layer 8 inch cake that serves 28-32 people

Dry Ingredients

• 12 oz (340 g) AP flour

• 4 tsp (21 g) Baking Powder

• 2 tsp (7 g) Salt

• 1 1/2 Sticks (170 g) Unsalted Butter or shortening - Room Temp

• 1 3/4 cups (425 g) Granulated Sugar

First Part Wet Ingredients

• 3/4 cup (170 g) Milk roo0m temp

• 1/2 tsp (2.5 g) Almond Extract - use clear for a whiter cake

• 1 tsp Vanilla Extract

2nd Part Wet Ingredients

• 3/4 cup (170 g) Milk room temp

• 8 oz (228 g) Egg Whites

Instructions

1. Add all Dry Ingredients (Flour, Baking Powder, Salt and Butter or Shortening to mixing bowl using paddle attachment - mix on lowest speed until butter/shortening is fully incorporated and flour looks like sand - N0 no large chunks should be visible.                                                                                

2. Add First  Part Wet Ingredients and paddle on low speed just until combined - stop when flour has just hydrated being careful not to overmix - then scrape dopwn sides of bowl.              

3. Add Second Part Wet Ingredients in 2 halves while paddle is running on LOW - scraping down bowl between additions.

4. Stop when ingredients are well combined. Be careful not to overmix - this causes cakes to become dense, sink or not rise properly.

5. Divide batter evenly into 3 8-inch cake pans that have been lined with a parchment round (can be cut to size of pan!) or weigh batter to 510 g each pan - ensuring even cake weigh ensures even cake baking!

6. Bake at 360 for 25-35 minutes. Check for cake doneness by inserting toothpick with no batter remaining.