Best White Cake

adapted from food

Prep time: 20 minutes

Cook time: 20 minutes

Cost: $1.85

eggs: .50, milk: .15, flour: .30, butter: .85, other stuff: .05

Note: You're going to have egg yolks on hand after this. Make yourself a lovely pudding. Or some ice cream. Of just add them to some regular eggs for a rich omelette. 

5 egg whites

1 C buttermilk (or 1 scant cup milk mixed with 1 Tbsp white vinegar)

2 tsp baking soda

2 1/4 tsp vanilla

3 C cake flour (which I did use, although my sis-in-law says all purpose works too)

2 C sugar

4 tsp baking powder

3/4 tsp salt

12 Tbsp unsalted butter, very soft (if using salted, omit some or all of salt)

1 C boiling water

Preheat oven to 350. Take 2 9-inch pans, grease them, line them with wax paper, and grease them again. 

In small bowl combine buttermilk and baking soda. 

In medium bowl whisk together egg white, 1/4 C of the milk mixture, and the vanilla. (Just whisk it until it comes together.)

In large bowl, combine remaining dry ingredients (including the sugar). Add the butter and the remaining 3/4 C milk mixture. Mix on low until moistened and then increase the mixing speed to medium and beat for another minute or so. 

Gradually add the egg mixture, mixing to incorporate. (We kind of did this in batches. We added 1/3 of the mixture, then beat, then another 1/3, beat, then the last 1/3, and beat.) Scrape down the sides as you do this.

Add the boiling water and beat until everything is incorporated. 

Add some food coloring if you're making it different colors; we were:).

Bake 15-20 minutes. It should be taken out when you stick a fork in and it comes out with a few moist crumbs and is just barely starting to pull away from the edge (just barely). (Note: The original recipe said 35 minutes. I don't know what it is about cake recipes. I feel like many of them have you bake your cake until it's 2 days old. Maybe it's my oven, but I'm pretty sure it bakes at the correct temperature. Anyway, we checked ours at 20 minutes and it was definitely done, but if yours takes longer, don't despair.)

Posted by The Tasty Cheapskate: